Vegetable Fried Rice | Indo Chinese Veg Fried Rice

Fried rice and manchurian are probably the dishes we order mostly when we go to a Chinese restaurant. I would say, our version of fried rice is a more of a fusion of Indian and Chinese cooking. Making fried rice at home is not a big task, its quite easy and much healthier too. It does involve a bit of chopping, but once the chopping part is done fried rice can be done in no time.

I have used basmati rice here though traditionally long grained rice is used to make fried rice. Leftover rice works best for fried rice, but you can also use freshly cooked rice. Just make sure to cook the rice with grains separate and cool them completely.

Before starting to make fried rice, make sure you have done all the chopping, cooked and cooled the rice. I have been making this fried rice for sometime now and I can say this recipe tastes very close to restaurant style fried rice. Serve this fried rice hot with any manchurian like gobi manchurian or vegetable manchurian, or you can have it with some tomato sauce/ketchup.

Vegetable Fried Rice

Indo Chinese Rice with stir fried vegetables flavored with soya sauce, green chilly sauce and pepper

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 1 cup basmati rice
• 2 tsp+ 2 tbsp olive oil
• 2 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• ¼ cup finely chopped spring onion white part
• ½ cup finely chopped onion
• ¼ cup finely chopped carrot
• ¼ cup finely chopped green beans
• ¼ cup finely chopped cabbage
• ⅛ cup finely chopped capsicum
• 1 tsp soya sauce
• 1 tsp green chilly sauce
• 1 tsp white pepper powder
• ½ tsp white vinegar
• Salt to taste
• 2 tbsp finely chopped spring onion green part

Instructions

• Wash the rice and soak for 15-20 minutes. Cook the rice with 2 cups water. Spread the rice on a plate, add 2 tsp olive oil and gently fluff with a fork. Set aside to cool.
• Heat oil in wok/pan over medium-high flame. Add garlic, ginger and saute for a minute. Then add onion, white part of spring onion and saute for 2-3 minutes.
• Then add carrot, beans and saute for 2-3 minutes. Then add cabbage and saute for a minute. Lastly add the capsicum and saute for 1 minute.
• Add soya sauce, green chilly sauce, pepper powder and saute for 2 minutes. Then add rice, salt and gently mix everything till well combined.
• Add vinegar and green part of spring onion. Stir for a minute and remove from heat.

Notes

• To get a smoky flavor like in restaurants, cook the fried rice in a wok and saute everything in medium-high heat.
• Take care not to overcook the vegetables, they should retain some of the crunchiness.
• Make sure rice is not overcooked. Allowing the rice to cool is important else fried rice will turn mushy.

Course: Main Course

Cuisine: Indo-Chinese