Veg fried rice is an Indo-Chinese recipe which is quite popular in India. It consists of lots of veggies along with the tanginess of soy sauce. Whenever we order any Indo-chinese cuisine like chilli paneer manchurian or chilli mushrooms veg fried fried is a kind of must to combine with these to make a complete main course meal.This is a super easy & super delicious recipe which can be customised according to individual’s taste by increasing or decreasing the quantity of sauces or adding different varieties of vegetables.Here, I am sharing the detailed recipe of making the Indo-chinese veg fried rice.
🍴 Time to Prep 15 minutes
⏰Time to cook 10 minutes
🍛 Servings 2-3 servings
đź‘© Author Ruchika
🍲 Cuisine Indo-Chinese
♨ Course Main Course
Ingredients:
- 1 cup basmati rice
- 1 medium sized capsicum (finely chopped)
- 1 medium sized carrot (finely chopped)
- 1/2 cup green peas (boiled)
- 2 tablespoons soy sauce
- 1 medium sized onion (finely chopped)
- 1 tablespoon ginger garlic paste
- 2-3 green chillies (finely chopped)
- Salt to taste
- Fresh coriander or celery to garnish
- Water to cook rice
- 2-3 tablespoons oil for frying vegetables
- 1/2 tablepoon vinegar
- 2 tablespoons of oil or cooking rice
Note:
- Fried rice is usually a non-vegetarian recipe made with eggs, chicken or meat. But, to make a vegetarian version of it we can use tofu, paneer, mushrooms etc to fulfill the nutrition needs along with the taste.
- You can use broccoli, shredded cabbage, french beans, corns or any other veggies of your choice to enhance the flavor & tastes.
- Indo-chinese recipes have a very strong flavor of garlic and soy sauce. Hence, try not to skip it if you are looking for real flavors.
- Usually, spring onions are used in such recipes but I did not get it in this season hence, used the regular onions. If you are able to find the sring onions, try to use those for cooking & garnishing.
- For this recipe, rice has to be cooked separately and then sautéed with stir fried veggies. We should not cook rice and veggies together like a normal pulao.
- This can also be made with the left over rice.
- Veggies should not be overcooked, because we need them to be crunchy & retain their original colors. Hence, we have to cook them at a high heat for a few minutes before mixing the rice.
Recipe:
1. Wash rice thoroughly with running water and soak for 10-15 minutes.
2. Boil water in a pan. Add 2 tablespoons of oil & bring it to boil. Add soaked rice in it. Cover with a lid and let it cook. Stir occasionally and keep a check until rice is cooked. Do not over cook. Drain out the excess starch and keep aside.
3. Chop all the veggies finely.
4. Heat oil in a kadhai and add chopped garlic. Cook for a few seconds to remove the raw smell and add chopped onions & green chillies. Saute until onions turn transluscent. Add chopped veggies.
5. Saute for 2 minutes on a high heat Stir continuously. Do not overcook to avoid the veggies turn soggy. Add 2 tablespoons Soy sauce and mix well.
6. Add cooked rice and salt to taste and mix well for 3-4 minutes. Turn off the heat and garnish with celery or chopped corainder leaves. Enjoy with Chilli paneer gravy, manchurian or any sauce your choice.
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