Fried Rice Recipe Kit Recipe

About this recipe

Elevate your mealtime with our Fried Rice Recipe Kit, featuring a colorful blend of fresh vegetables, aromatic spices, and wholesome ingredients. This easy-to-follow kit brings together crisp cabbage, sweet carrots, green peppers, spring onions, and frozen peas, paired with fluffy long grain rice and the bold flavors of ginger garlic paste and dark soy sauce. A touch of green chili adds a gentle kick, while quail eggs provide a rich, protein-packed addition to the dish. Perfectly balanced with a hint of salt and sunflower oil, this recipe delivers a comforting and satisfying meal that’s ideal for busy days or relaxed family dinners. With pre-portioned ingredients and clear instructions, cooking becomes effortless, allowing you to enjoy a restaurant-quality dish in the comfort of your home. Whether you’re a spice lover or simply craving a hearty, gluten-free meal, this kit is designed to make your cooking experience stress-free and enjoyable. Order now on the AnyFeast website or app and bring the vibrant flavors of fried rice to your table with ease.

Ingredients

• - Cofresh Whole Green Chilli 350g
• 1 Unit Organic Cabbage White 1 Unit
• 1 Kg Carrots - 1kg
• 1kg 1kg Green Pepper
• 1 Bunch Spring Onions 1 Bunch
• NaN Tilda Long Grain Rice
• 1 L Ktc Sunflower Oil
• - Sapna Ginger Garlic Paste 1kg
• - Amoy Dark Soy Sauce
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Begin by preparing the vegetables. Finely chop the Organic Cabbage, 1kg Green Pepper, Carrots, and Spring Onions. Set them aside in separate bowls.
2. 2. Cut the Amul Fresh Malai Paneer into small cubes and set aside.
3. 3. Rinse the Tilda Long Grain Rice thoroughly under cold water until the water runs clear. Cook the rice according to the package instructions, then fluff with a fork and set aside.
4. 4. Heat 2 tablespoons of Ktc Sunflower Oil in a large wok or frying pan over medium-high heat.
5. 5. Add 1 tablespoon of Sapna Ginger Garlic Paste to the hot oil and sauté for 1-2 minutes until fragrant.
6. 6. Toss in the chopped Carrots and stir-fry for 2-3 minutes. Then, add the Green Pepper and Organic Cabbage, cooking for another 3-4 minutes until the vegetables are slightly tender but still crisp.
7. 7. Add the Cofresh Whole Green Chilli (adjust quantity based on spice preference) and stir well.
8. 8. Push the vegetables to one side of the wok and add the paneer cubes to the other side. Sear the paneer for 2-3 minutes until lightly golden, then mix it with the vegetables.
9. 9. Add the cooked Tilda Long Grain Rice to the wok and gently mix it with the vegetables and paneer.
10. 10. In a small bowl, combine 2 tablespoons of Amoy Dark Soy Sauce and 1 teaspoon of Top-Op Table Salt. Stir well.
11. 11. Pour the sauce mixture over the rice, vegetables, and paneer in the wok. Stir well to ensure everything is evenly coated.
12. 12. Add the chopped Spring Onions as a garnish and give the dish a final toss.
13. 13. Serve the fried rice hot as a standalone dish or alongside other accompaniments of your choice.