Fried Vegetable Rice
by John Mandala, New York


2 cups long grain rice
1/4 medium onion or 1 bunch scallions (chopped fine)
1/2 green pepper (chopped) or 1 tbs. dried pepper
1 fresh garlic clove (crushed)
1 sm. carrot (finely chopped)
1/4 stalk celery (finely chopped)
*1/4 cup white sugar
2 cups chicken stock or water (1 chicken bouillon cube dissolved)
2 tbs olive oil


  • Pour sugar into a heavy pot (non-stick) over medium high heat. Heat until sugar begins to brown, add oil and vegetables, stirring constantly until browned (about 2 minutes).
  • Add water or chicken stock and simmer until water is even with surface of rice. Lower heat setting to low, cover and simmer for 15 minutes.
  • Turn off heat, stir once and keep covered and leave on stove for about 10 minutes until done. Remove from stove.

* For white vegetable rice, eliminate sugar step. For yellow vegetable rice, add 1 packet Goya sasson.




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