Sizzling Soy Chunk Fried Rice With Mixed Vegetables Recipe

Chinese cuisine · 591 calories

Sizzling Soy Chunk Fried Rice with Mixed Vegetables recipe

About this recipe

Sizzling Soy Chunk Fried Rice with Mixed Vegetables is a delightful Chinese-inspired dish that's perfect for a nutritious and satisfying lunch. The soy chunks provide a hearty dose of protein, while the mixed vegetables add vibrant colors, textures, and essential nutrients. Combined with perfectly cooked rice and bold Chinese sauces like soy and chilli, this dish offers a balanced blend of flavors — spicy, savory, and slightly smoky. Quick and easy to prepare, it's ideal for gym enthusiasts looking for high-protein meals or anyone craving a restaurant-quality fried rice at home. Serve it hot with a garnish of spring onions for a touch of freshness.

Ingredients

  • 1 kg Basmati Rice
  • 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
  • 200 g Nutrela Soya Chunks
  • 500 ml Oil (For Frying)
  • 110 g Unpeeled Garlic Cloves
  • 200 G Spring Onion(200Gm)
  • 20 g Turmeric Powder
  • - Rock Salt
  • - KATDARE BLACK PEPPER POWDER 12GM
  • - Dark Soy Sauce-90 GM
  • - Green Chilli Sauce

Instructions

  1. 1. Soak the soy chunks in warm water for 10 minutes until they soften, then squeeze out excess water.
  2. 2. Heat oil in a wok over medium heat and sauté the minced garlic until fragrant, about 1 minute.
  3. 3. Add the spring onions and stir-fry for 2 minutes, ensuring they soften slightly.
  4. 4. Toss in the frozen mixed vegetables and stir-fry for another 3 minutes until they are cooked through.
  5. 5. Add the soaked soy chunks to the wok and stir-fry for 2 minutes to absorb the flavors.
  6. 6. Stir in the turmeric, rock salt, and black pepper powder, mixing well to coat the ingredients evenly.
  7. 7. Add the cooked rice to the wok and gently combine with the vegetables and soy chunks.
  8. 8. Pour in the soy sauce, chilli sauce, and red chilli sauce, stirring to evenly distribute the sauces.
  9. 9. Stir-fry everything for 5 minutes, ensuring the rice is well coated and slightly crisped.
  10. 10. Adjust seasoning if necessary and remove from heat.
  11. 11. Garnish with additional spring onions and serve hot.