Sometimes, it is good to prepare and consume something humble. Here I am with a dish which is a comfort food for many of us. I personally feel this dish can be modified in many ways. A wide variety of vegetables and meat can go into this dish. Usually, fried rice is considered as a typical Chinese dish. It is cooked with meat and vegetables and of course, the bulk ingredient, rice. The process includes high flame cooking. But I am here with a vegetarian version and comparatively healthier version of the dish. Yes, this dish has the proper ratio of protein and carbohydrates and quite less amount of fat content. Let us get into the history of this legendary dish.
The exact origin of fried rice is lost in history, but it’s believed that it was invented sometime during the Sui dynasty (A.D. 589–618) in the city of Yangzhou. Yangchow or Yangzhou fried rice is still the standard by which all other Chinese fried rice dishes are judged. Fluffy rice tossed with roast pork, prawns, scallions, and peas. Today, fried rice dishes are found throughout China, particularly in the south. Anyways without wasting much time in the history and legacy, let us get into the nutritional benefits of the core ingredients.
MUSHROOM- Mushrooms a rich source of protein. Usually considered as rich protein source for the vegetarian. Mushrooms have antioxidants are chemicals that help the body eliminate free radicals. As there are a vast variety of mushroom available. And few of them are quite capable to prevent cancer in the body. Being rich in dietary fibre, it plays a good role in weight management and prevents heart and cholesterol-related issues. It is rich in vitamin B.
CARROT– being rich in vitamin A, carrot helps in improving eye health. Carrot contains carotenoid which help in reducing the risk of cancer in the body. Carrot contains natural sugar which is shockingly helpful in maintaining sugar level in the body. Apart from this, it helps in improved immune system, better bone health, and improved blood health.
- 100gms button mushrooms (cut into medium-thick slices)
- 1 small carrot ( diced)
- 4-5 french beans (chopped)
- 2 slit green chillies
- 1/4th cup fresh green peas
- 1 small onion (finely chopped)
- 1tbsp finely chopped garlic
- 3-4 roasted cashew
- 1inch cinnamon stick
- 21/2 cup of cooked long grain basmati rice (not overcooked)
- 1tbsp olive oil. ( preferred refined oil can be used)
- Salt to taste
- Pinch of sugar
- Take a wok/ deep non-stick pan on medium to high flame.
- Put the oil into it followed by the sugar.
- Once the sugar starts melting, put the cinnamon in.
- Put garlic. Sauté for 10 seconds.
- Put the onion into the pan followed by a pinch of salt. Sauté till aromatic.
- Put the chopped carrot and sauté till 60% done.
- Put the chopped beans followed by salt.
- Put the mushrooms and sauté. (mushroom will leave water, do cook it till the water evaporates)
- Put the green peas and sauté for 1 minute.
- Put the rice. Toss it nicely.
Serve hot with roasted cashew on top with your favourite side dish.