Veg Fried Rice

No. of servings:  4
Preparation Time:  20 mins	Cook Time:  25 mins

This delicious and veggie-filled rice dish is as much a favorite among children as it is among parents.  So easy to sneak in some extra veggies for those picky eaters!

Ingredients:

• Rice - 2 cups
• Water - 3 cups
• Cabbage - 2 cups shredded
• Carrots - 2 cups (thin long slices)
• Bell peppers - 1 cup (thin long slices)
• Jalapeno - 1 small (shredded) (optional)
• Black pepper - 1.5 tsp
• Chili-garlic sauce - 1 tsp 
• Tomato ketchup (optional)
• Salt

Method:

• Cook the rice and water, with just enough salt for the rice ('Pressure' mode for 3 min. in IP)
• Open and let it cool for at least 10-15 mins. Be sure to give this time or the rice will become a mushy lump 
• In the meanwhile, shred all the vegetables as desired
• In another vessel, add 2 tbsp of oil ('Saute' mode in IP)
• When the oil is hot, add black pepper powder 
• On high heat, quickly add jalapeno (if using) and bell peppers
• Quickly add carrots and saute 
• After a moment, add cabbage and toss well
• Add salt sufficient for the veggies, soy sauce and chili-garlic sauce 
• Add the cooked rice and toss with the veggies using a gentle hand
• When it is mixed well and heated through, serve hot with a drizzle of ketchup on top (optional)

Tips and Tricks:

• Start the rice first before working on the veggies
• It is better if the rice has cooled down a little bit before adding to the vegetables.  Hot rice if handled too roughly will become a mushy lump
• Work quickly with high heat with the vegetables or they will become soggy.  They taste better when al dente (firm to the bite), yet crunchy

Pictures: 

Final Outcome: