Fried Rice - straight from the wok..

THINGS U NEED:

METHOD:

Cook the rice (I use basmathi rice ) and keep it aside. Chop bellpeppers , carrot and beans lengthwise into thin strips. cut the mushrooms into 1/2 inch thick slices .Otherwise the mushrooms will break apart when you saute them in oil.
Heat 2 tsp of oil in a wok and fry sliced onions. Add ginger & garlic paste and fry . Put sliced mushrooms, worcestershire sauce, salt and pepper and saute until the mushrooms are slightly brown. Keep this mixture aside.
Put 1 tsp of oil to the wok and add the beaten eggs , salt and pepper and scramble. Keep it aside.
Put the vegetables in the wok and add half a cup of chicken broth and cook in a high flame.By this processes the broth will evaporate quickly and the vegetables will cook and retain its color. Now add the remaining oil to the vegetables and fry.Add cooked rice along with salt and finelly chopped spring onions. Stir until each grain of rice is separated and covered with oil. Finally, add the soy sauce ,vinegar, scrambled eggs and mushrooms to this and mix well. Serve hot.

NOTES:

Add shredded chicken/shrimp( cook with salt and pepper ) to the vegetables while frying to make a non-vegetarian version.
If you are a vegeterian, omit the chicken broth ,eggs and worcestershire sauce to make a pure vegan version.
The key to a colorful fried rice is to use neatly chopped, different colored vegetables and cooking it in high flame.
You can add some bean sprouts /bamboo shoots to give a more professional touch.
If u don't have a wok,use a normal kadai (pan). Then, instead of frying the rice together, fry it in batches and put in a bowl and mix with the fried veggies.