Chinese Vegetable Fried Rice ( An Indian Version )

Chinese Vegetable Fried Rice – Indian Style

Recipe Details

Cook time assumes the rice has already been cooked and cooled.

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Ingredients

• Basmati rice or Jasmine rice – 1 cup
• Water – 1 1/4 cup, for cooking the rice
• Oil – 2 tsp
• Onion – 1/2 medium, chopped
• Beans – 1/4 cup, finely chopped
• Carrot – 1/4 cup, finely chopped
• Cabbage – 1/4 cup, thinly sliced
• Soy sauce – 2 tsp
• Red chili sauce – 1 tsp
• Black pepper powder – 2 tsp
• Sugar – 1/4 tsp
• Salt – to taste
• Broccoli – 1/4 cup, cut into small florets
• Spring onions – 3, chopped

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Preparation

1. Cook the rice until just tender.
2. Spread the cooked rice on a wide plate and allow it to cool completely so the grains remain separate.
3. Chop the onion.
4. Finely chop the beans, carrot, and spring onions.
5. Slice the cabbage lengthwise into thin pieces.
6. Separate the broccoli into small florets.

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Cooking Instructions

1. Heat the oil in a non-stick pan or wok over medium-high heat.
2. Add the chopped onion and sauté until it begins to soften but still has a little bite.
3. Add the beans and stir-fry for about 1 minute.
4. Add the carrot and cabbage.
5. Stir-fry for another 1–2 minutes, keeping the vegetables slightly crisp rather than cooking them until completely soft.
6. Add the soy sauce, red chili sauce, black pepper powder, sugar, and salt.
7. Mix well, keeping in mind that soy sauce already contains salt.
8. Add the broccoli and stir-fry for about 1 minute.
9. Add the cooled rice and gently toss everything together until the rice is evenly mixed with the vegetables and sauces.
10. Cook for another minute or two until the rice is heated through.
11. Add the chopped spring onions at the end.
12. Toss gently and remove from the heat.

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Tips

Use Cooled Rice: Freshly cooked hot rice can become soft and sticky during stir-frying. Completely cooled or refrigerated rice works especially well.

Leftover Rice: If using cold leftover rice, stir-fry it for an extra minute or two so it heats evenly.

Vegetables: Green peas, bell peppers, corn, mushrooms, or other vegetables can be added according to your preference.

Egg Variation: For egg fried rice, scramble an egg in the pan before adding the vegetables, then continue with the recipe.

High Heat: Stir-frying over medium-high heat helps the vegetables stay slightly crisp and prevents the rice from becoming soggy.

Salt: Taste before adding too much salt, since soy sauce already contributes saltiness.

Serving Suggestion

Serve Vegetable Fried Rice hot with sesame chicken, chili chicken, Manchurian, or your favorite Indo-Chinese vegetable or chicken side dish.