Carrot fried rice

Fried rice is cooked on a high flame, and the trick is to cut the vegetables small, so that they do not remain raw inside. It requires vigorous stirring though. Also you can chop the vegetables longitudinal as they look good. A day old cooked rice is best for making fried rice.

2 Cup Rice, 2 Carrot (chop longitudinal), 1 green capsicum, 2 Onion, 2 Green Chillies, ginger and garlic 1:1, pinch of turmeric (choice), 1/4 tb sp shahi jeera, 1/4 Cup Soya Sauce, Salt to taste, Oil
(chop all the vegetables as per you require)

Cook the rice until just done, and immediately spread on a plate to cool.
Heat oil in a vessel and when hot, add the chopped onions, ginger and garlic, green chilly.
When onions are little golden brown now increase the heat and start adding the vegetables, stirring vigorously. Put in the hardest vegetables first, followed by the lighter ones by turn, after about half a minute of stirring for eg., carrots will go in first, followed by capsicum at last. [you can add any vegetable of your choice]
Once the carrot and capsicum look crispy add pinch turmeric, soy sauce, mix well.

Add the rice and stir so that the color is well absorbed. Add more soy sauce if needed.
Add salt to taste, and serve hot along tomato sauce/raita.

Carrot fried rice