Vegetable Fried Rice

Ingredients(for 1.5 cups cooked rice per serving)

• 3 cups Cooked rice (preferably Sri Lankan short-grain or basmati, cooled)
• 1/2 cup Carrots (finely diced)
• 1/2 cup Green beans (sliced)
• 1/2 cup Capsicum (bell pepper) (diced)
• 1/2 cup Cabbage (shredded)
• 1 small Onion (finely chopped)
• 2 cloves Garlic (minced)
• 8-10 Curry leaves (fresh)
• 1/4 tsp Turmeric powder
• 1 tbsp Soy sauce (low sodium, optional for flavor) - optional
• 1.5 tbsp Coconut oil (for authentic flavor)
• to taste Salt and pepper
• 2 tbsp Spring onions (chopped, for garnish) - optional

Instructions

1. 1

   Prepare all vegetables by washing and finely chopping carrots, green beans, capsicum, cabbage, and onion. Mince the garlic.

   5 minutes

   Using uniformly sized vegetables ensures even cooking and a balanced texture.

2. 2

   Heat coconut oil in a large non-stick pan or wok over medium heat. Add onions, garlic, and curry leaves. Sauté until onions turn translucent and aromatic.

   3 minutes

   Curry leaves add a signature Sri Lankan aroma—don’t skip them!

3. 3

   Add carrots, green beans, and capsicum. Stir-fry for 3-4 minutes until vegetables start to soften but remain crisp.

   4 minutes

   Stir constantly to avoid burning and preserve the vegetables’ color and nutrients.

4. 4

   Add shredded cabbage and turmeric powder. Mix well and cook for another 2 minutes.

   2 minutes

   Turmeric adds color and health benefits—use sparingly for a golden hue.