Fried Rice

3 cups Basmati rice
12 -15 spring onions
1 cup carrot
1 cup French / whole beans
1 cup cabbage
1 cup cauliflower florets
2 tsp ginger-garlic paste
3 green chilies
2 tsp garam masala
2 tsp soya sauce
½ tsp aginamotto – Chinese salt
2 tsp white vinegar
4 bay leaves
1” butter stick

Cook rice in a rice cooker with 1:2 ratio of water for the basmati rice. Add 1” butter stick while cooking rice. This will make cooked rice fluffy and each grain will not stick to each other. Once cooked, spread rice and let cool.
Take 4 tsp of oil in a skillet add chopped spring onions (only the white part, save the greens), chilies, and bay leaf and once the onions are translucent, add ginger-garlic paste and all the vegetables and salt. Shape of the vegetables is important for fried rice: carrots, cabbage – slit straight length wise, cauliflower – cut into small flowerets, beans- length wise. Stir fry the vegetables till they are nicely done. Then add the greens of the spring onions. Don’t overcook.
Now add 2 tsp of garam masala powder, soya sauce, vinegar and aginamotto. Vegetables sizzle when the liquids are added. Mix in the rice gently without tampering the shape of the vegetables, salt should be added at this time again for the rice. Add more oil or ghee according to taste. Adjust seasonings at this time.
Fried cashews and coriander can be used for garnishing.

Raita or kuram is a good compliment for Fried Rice.