Green Veggie Rice ... left over rice ideas!

Wondering what to do with left over rice? I have two really quick and easy recipes that are healthy too!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The common ingredients for the two are rice and some of the vegetables. The two green vegetables tossed rice are very different in taste from each other. While one is Chinese style emerald green fried rice, the other is Indian style green masala rice.

If you are planning to make these recipes, then cook the rice a day ahead and store in the fridge. Left over rice works best for the recipes.

These recipes are a great way to present  green vegetables even to kids!

Click the picture below for the video recipe:

Green Veggie Rice                         Serves 4 to 6

Ingredients:

FOR GREEN FRIED RICE:

Cooked Rice (Basmati) – 1 ½ cups

White pepper powder – ½ tsp

Ajinomoto(optional) – ½ tsp

Salt – to taste

Oil – 2 tblsp

Vegetables

Tiny florets of broccoli – 1/3 cup

Finely chopped French beans – ¼ cup

Finely chopped capsicum – ¼ cup

Sliced green onions – ¼ cup

Boiled or frozen peas – ¼ cup

Finely chopped stalk of celery – 1 tblsp

Finely chopped garlic – ½ tblsp

Sauces

Green chili sauce – 1 tblsp

Light soy sauce – 1 tblsp

Stir fry sauce – 1 tblsp

Vinegar – 1 tsp

FOR GREEN MASALA RICE:

Cooked Rice (Basmati) – 1 ½ cups

Cumin seeds – ¼ tsp

Cinnamon stick – 1”

Salt – to taste

Oil – 2 tblsp

Vegetables

French beans (cut into long pieces)  – ¼ cup

Cabbage Capsicum (cut into rectangular pieces)   – ¼ cup

Boiled or frozen peas – ¼ cup

Capsicum (cut into rectangular pieces)   – ¼ cup

Sliced green onions – ¼ cup

Finely chopped coriander greens – 2 tblsp

Grated garlic – 1 tsp

Grated ginger – 1 tsp

Green coriander chutney – 2 tblsp

Spice powders:

Pav bhaji masala – ¾ tsp

Coriander powder – 1 tsp

Method:

1.    FOR GREEN FRIED RICE: Heat the oil in a pan. Add in the garlic and celery. Stir fry till the raw smell goes away. Add in the capsicum and the green onions. Fry briefly, add in the beans and the broccoli. Cook for a minute, then add in the peas. Season with salt and add in the sauces all except vinegar.

2.    Cook for a minute. Add in the pepper and ajinomoto. Mix well. Add in the rice. Mix well. Check the seasoning; adjust accordingly. Stir fry on high heat for a minute. Turn off the heat and sprinkle the vinegar over the rice. Mix gently and serve hot.

3.    FOR GREEN MASALA RICE: Heat the oil in a pan. Temper it with the cumin seeds and cinnamon. Add in the capsicum and green onions. Fry for half a minute. Add in the rest of the vegetables. Reserve some coriander for garnish. Give them a toss.

4.    Add in the ginger garlic and the spice powders. Season with salt. Cook stirring on medium heat for a minute. Add in the green chutney and mix well. Cover and cook for a minute further.

5.    Add in the rice. Mix thoroughly. Sprinkle some water and cover the pan for a minute. Finish it off with a sprinkling of coriander leaves. Serve hot.

© Rinki’s Kitchen