Virat Kohli’s recipe for making vegetable fried rice with a twist is worth trying (recipe inside) - The Indian Express

Call it a guilty pleasure or a way to add a twist, but there is always something delicious about homemade meals. If you love to experiment, we chanced upon ace cricketer Virat Kohli‘s healthy recipe for fried rice. “Try making vegetable fried rice with vegetable stock. It is outstanding. It is better than any street style fried rice that you have eaten anywhere,” he shared in a conversation revolving around food, Bengaluru, and his brand One8Commune in a YouTube conversation with stand-up comedian Rahul Subramanian.

He also shared in the same chat that dosas were a revelation “when I came to Bengaluru”. “In Delhi, we had beetroot and carrot in dosas. Crispy dosas for me were unreal that is something I will never forget,” he said.

Another dish he tried and which stood out for him was chicken crispy. “I used to smash 30-40 pieces in one go when I was about 13 years old,” he recalled.

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Taking a cue from Kohli‘s culinary experiments, we decided to ask chefs how vegetable stock adds that extra zing to fried rice.

Would you try this fried rice? (representative) (Source: Freepik)

Compared to some roadside stalls and local joints, the homemade touch with carefully chosen ingredients and flavourful stock creates a distinct and satisfying experience, showcasing the art of mindful cooking and a delicious journey beyond convenience, said Shubham Parikh, food blogger, Mumbai Food Heaven.

Kohli’s suggestion of making vegetable fried rice using vegetable stock is a great example of a healthy, flavourful dish, said registered dietitian Manvi Lohia, head of holistic health, and international business, Ekaanta, Haridwar. “Using vegetable stock instead of meat-based stocks or broths makes your dishes suitable for vegetarian and vegan diets. It allows you to enjoy the same depth of flavour without the use of animal products,” said executive chef Vijesh Modi, Radisson Blu Plaza Resort and Convention Center, Karjat.

Vegetable Fried Rice with Vegetable Stock Recipe

Ingredients

– 1 cup brown rice (uncooked)
– 2 cups vegetable stock
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, diced
– 1 bell pepper, diced
– 1 cup broccoli florets
– 1/2 cup peas
– 2 tablespoons low-sodium soy sauce
– 1 teaspoon ginger, grated
– Salt and pepper, to taste
– Fresh herbs (like cilantro or green onions), for garnish

Method

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*Cook the brown rice in vegetable stock according to package instructions. This infuses the rice with extra flavour.
*In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
*Add the carrot, bell pepper, broccoli, and peas to the skillet. Stir-fry until the vegetables are tender but still crisp.
*Add the cooked rice, soy sauce, and grated ginger to the skillet. Stir well to combine and heat through. Season with salt and pepper to taste.
*Garnish with fresh herbs before serving.

This dish, which incorporates brown rice cooked in vegetable stock, offers a multitude of health benefits, Lohia mentioned. “Brown rice, a whole grain, is a key component in reducing heart disease risk. Research published in the American Journal of Clinical Nutrition highlights that whole grains like brown rice can significantly improve cholesterol levels and lower risks of heart disease, stroke, and type 2 diabetes,” Lohia said.

The recipe’s inclusion of a variety of vegetables such as carrots, bell peppers, broccoli, and peas ensures a rich intake of essential vitamins, minerals, and antioxidants. “These nutrients are crucial for maintaining a robust immune system and healthy skin. Moreover, using olive oil instead of animal fats or butter in the preparation significantly lowers the saturated fat content,” Lohia said.

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Olive oil is celebrated for its heart-healthy monounsaturated fats, which further enhance the nutritional value of this dish, added Lohia.

Vegetable stock can be used in a wide variety of dishes, including soups, stews, sauces, risotto, and more. “It provides a versatile base that enhances the taste of various ingredients and brings them together harmoniously,” said Modi.

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