So continuing my Asian food high, I bring to you Vegetarian Fried Rice! The secret to an amazing fried rice is to use butter instead of oil. It takes fried rice from excellent to oh my god that is brilliant! I enjoyed this with sesame chicken last week (also on my blog) and the combination is smmmmacktastic (Is there a word like that?! Lol). I call you all to try fried rice the butter way, you won’t be disappointed 🙂

Time:

• Prep time – 20 minutes
• Cook time – 15 minutes

Ingredients: 

• Cold Cooked Basmati Rice – 3 cups (160 ml cups) (Cook without salt)
• Cabbage (Shredded) – 1/2 cup
• Cooked Carrots (Diced) – 1/4 cup
• Cooked Green Beans (1-inch pieces) – 1/4 cup
• Cooked Corn – 1/4 cup
• Ginger (Finely Chopped) – 1 tsp
• Garlic (Finely Chopped) – 2 tsp
• Indian Green Chilli (Chopped) – 3
• White Pepper Powder – 1/2 tsp
• Dark Brown Sugar – 1/4 tsp
• Distilled White Vinegar – 1/8 tsp
• Low Sodium Soy Sauce – 2 tbsp
• Kecap Manis – 1 tbsp
• Spring Onions (Chopped) – 3 stalks
• Coriander Leaves (Chopped) – 1/3 cup
• Salted butter – 4 tbsp (Divided)
• Salt – 2 tsp

Method: 

1. In a deep dish pan, heat 2 tbsp of the salted butter. Add the ginger, garlic and green chilli. Saute for 1 minutes
2. Add the cabbage. Saute for 5 minutes, then cover and cook for 5 minutes
3. Add 1 tbsp of the salted butter, brown sugar, white pepper powder, vinegar, salt and the remaining veggies. Saute for 2 minutes
4. Add the cold rice and mix everything together for 2 minutes. (Do this gently as the rice should not be smashed)
5. Add the soy sauce and kecap manis. Mix until everything is well combined
6. Add the last tbsp of butter and saute for 2 minutes on high heat
7. Sprinkle the coriander leaves and spring onions and give everything a mix for 1 minute
8. Serve warm 🙂