Love Indo Chinese fare? Try this restaurant style Vegetable Fried Rice recipe - Fluffy non-sticky rice, mixed vegetables and a mix of condiments that make this an irresistible bowl of main course rice recipe.
Vegetable Fried Rice is a quick Main Course Rice Recipe where cooked rice is stir fried with vegetables in a large wok. Pantry staples, Asian Condiments and seasoning makes it a delectable family-friendly meal that can be put together under 30 minutes.
Why eat plain rice, when you can enjoy a bowl of veggie loaded Fried Rice? I kid you not when I say that this is the BEST Vegetable Fried Rice Recipe you will ever try!
This dish is a fitting example of "simple ingredients, maximum flavors" and can transform your weeknight meal, leaving your family wanting for more.
This dish gets done under 30 minutes and it totally depends on whether you want to serve this as it is or with a side. It ticks all the boxes of Asian Take Out Style Food - Spicy, Delicious and loaded with umami flavors!
Other Take Out or Restaurant Style Specials include Hot and Sour Vegetarian Soup, Chilli Garlic Noodles and Tom Kha Soup
Chinese Fried Rice paired with Vegetables in Hot Garlic Sauce makes a great weekday meal when you are bored of eating the regular Roti-Sabzi-Dal Combo. This is also a great option on the menu while entertaining or potlucks.
My recipe for Fried rice is based more on Indo Chinese Cuisine which is popular in India. Small restaurants, street vendors whip up amazing fried rice in a large wok, served piping hot with a side of extra soy and hot sauce (because Indians love spicy food).
I have provided step-wise instructions to cook the recipe from scratch, including tips on cooking rice perfectly.
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Fried Rice can be made with basic ingredients from the pantry, few vegetables from your refrigerator and some Asian condiments which are easily available in Asian Grocery Stores or Supermarkets.
In Indian Cuisine, Fried Rice is made across regions using leftover beans, basic combination of onion and tomatoes or vegetables. It is one of the best ways to repurpose leftovers and reduce wastage.
Checkout the Video Recipe
Ingredients
(1) Rice - Leftover Rice / A day old cold rice makes the best Fried Rice.
Vegetable Fried Rice can be made with - Short Grain - Sona Masuri, Kolam (available in Indian Grocery Stores), Long Grain Basmati Rice, Brown Rice OR even substitute Rice with Quinoa.
If you don't have leftover rice in the refrigerator, you can cook the rice from scratch, allow it to attain room temperature and proceed with the recipe.
Important Tip - Rice should be dry, not overcooked or mushy. Read Tips below on how to cook non-sticky rice.
(2) Mixed Vegetables - I have used (Baby Corn, Green Beans, Carrots).
Other Vegetables you can include are - Mushrooms, Bell peppers, Sweet corn, Cabbage etc.
The best part about the recipe is that you can load the dish (especially if you are not serving any side) with lots of vegetables.
This is also one of those recipes you can easily try on Fridge Cleaning day.
Mung Bean Sprouts also make a great addition if you are looking for extra protein. You can substitute with Tofu or Paneer too.
Note - Vegetables should be finely chopped. Tofu or Paneer can be shallow fried or pan fried and added along with Scallions (Green Onions) as garnish.
(3) Condiments - Red Chili Sauce, Soy Sauce and Green Chili Sauce.
I have used Dark Soy Sauce for this recipe. You can use Tamari or Coconut Aminos for gluten free substitutes.
You can easily substitute Red & Green Chilli Sauce with Hot Sauce or Sriracha.
Condiments can be adjusted according to tastes and preference.
(4) Garlic, Ginger and Green Chillies -
Ginger and Garlic form the crux of Asian Cuisine especially Chinese Food.
Green Chillies are optional. The condiments should provide enough heat.
You cannot blame my Indian taste buds for adding a bit extra heat sometimes.
Once again, if you find anything overpowering, reduce the quantities.
(5) Spring onions, Green Onions or Scallions
(6) Black Pepper Powder - Can be substituted with white pepper powder.
(7) Oil - One of the most important ingredient in Chinese Cuisine is Oil or fat used. Typically Sesame Oil is used and I highly recommend the same for maximum flavors. You could also use Olive Oil or Avocado Oil. Butter is not essential.
Notes -
Meal Prep - You can chop the ingredients, pre-cook the rice and store in the refrigerator until you are ready to make it. Saves a lot of time.
The only time consuming part about this recipe is chopping vegetables. If you have a Food processor, you can save time. If you find chopping vegetables therapeutic, like me, enjoy the process.
Chinese Cuisine or Stir Fries involve very little cook time. The ingredients are prepped and ready to hit the hot wok. Cooking happens on high heat which is why it is important to cut your vegetables in uniform size for even cooking.
Tips to Cook fluffy Basmati Rice on Stove Top
Texture of Rice is key in making Fried Rice. It should be fluffy, light, non-sticky.
Start by washing the Basmati Rice for a couple of times under running tap water. The water should be clear.
Allow it to soak for 30 minutes. After 30 minutes, drain the water, rinse once and keep aside.
In a broad pan or vessel, add 6 cups of water (for 1 & 1/2 cups of Rice) and bring it to a boil.
Add the soaked and drained rice to the boiling water along with salt to taste and cook it on medium heat until it is cooked 90%. The rice should have a bite.
Once the rice has cooked, drain it in a colander. Keep it aside and let it cool completely. Do not disturb the rice at this stage else the grains will break.
Once the rice is completely cool (about an hour), the rice would be dry, non-sticky and fluffy.
If you are not making fried rice immediately, store the rice in an airtight container under refrigeration.
Once Rice is ready, we can begin the process of cooking Fried Rice.
How to Make Vegetable Fried Rice - Instructions
A wok or thick bottom pan is highly recommended for cooking the fried rice. A wok with a long handle helps as cooking is done on high heat. Else keep a pair of tongs handy to hold the vessel and toss the ingredients quickly.
(1) Heat a wok, add oil, finely chopped ginger, garlic, spring onions (except the green portion) and green chillies. Toss well until there is no raw smell.
(2) Now add the mixed vegetables (corn + french beans + carrots) along with salt to taste and black pepper powder.
(3) Now add the condiments - soy sauce, red chili sauce and green chili sauce.
(4) Toss well, add the cooked Basmati rice and spring onion greens.
(5) Mix well, check seasoning and then switch off the flame. Serve piping hot, garnished with some chopped spring onion or scallion greens.
Additional Recipe Notes -
Add salt while cooking the Basmati Rice.
All condiments have sodium so make sure to taste check and add extra, if required at every stage.
Cooking on high heat - The gas stove should not be left unattended as cooking happens quickly on high heat. Keep all the ingredients ready on the kitchen counter.
I have used dark soy sauce for the recipe. If using light soy sauce, adjust the quantities after tasting. Dark soy sauce is less saltier than light soy sauce. It is thicker too in comparison.
Storage
The Rice stays fresh in the refrigerator for 3-5 days. It can also be frozen, thawed and reheated in the microwave.
Leftovers can be cooled and stored in an airtight container. It can either be microwaved or heated on a stove top (in a pan with some oil).
FAQ's
Yes. Ensure the Rice is cooked and cooled completely before making fried rice. Warm or Hot Rice often causes the rice grains to break.
Overcooked Rice is the number one reason for sticky and mushy fried rice. Ensure the rice is dry (separate grains). A day old rice is ideal to make fried rice.
Rice cooked on stove top can be drained in a colander and left to dry completely. If you are in a hurry, spread the rice on serving plate under a fan so that it dries out completely. A few hours of refrigeration also helps in drying the rice quickly.
I highly recommend Sesame Oil for Fried Rice. It accentuates the taste, aroma and flavor of the dish.
Other Rice Recipes to try
Mushroom Biryani (Vegan Recipe)
Jeera Rice (Indian Cumin Rice)
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Vegetable Fried Rice Recipe (Indo Chinese Fried Rice)
Ingredients
- 1 ½ cups Basmati Rice Read notes below
- ½ cup Carrots (finely chopped)
- ½ cup French Beans (finely chopped)
- ½ cup Baby Corn (finely sliced)
- 2 tbsp Garlic (finely chopped)
- 1 tbsp Ginger (finely chopped)
- 2 tbsp Spring Onions or Scallions (finely chopped)
- 3-4 Green Chillies (finely chopped)
- 2-3 tbsp Spring Onion Greens
- 2 tsp Dark Soy Sauce Read notes below
- 2 tsp Red Chilli Sauce
- 1 tsp Green Chilli Sauce
- 3 tbsp Sesame Oil
- Salt to taste
1 cup is 250ml, 1 tbsp 15ml, 1 tsp 5ml
Instructions
- Wash the Basmati Rice for a couple of times under running tap water. The water should be clear. Allow it to soak for 30 minutes. After 30 minutes, drain the water, rinse once and keep aside.
- In a wide pan or broad vessel, add 6 cups of water and bring it to a boil. Add the soaked and drained rice to the boiling water along with salt to taste and cook it on medium heat until it is cooked 90%. The rice should have a bite.
- Once the rice has cooked, drain it in a colander. Keep it aside to cool down completely and become dry. Do not disturb the rice at this stage else the grains will break.
- After an hour, the rice would fluff up and turn completely non-sticky with each grain long and firm.
- Heat a wok, add oil, finely chopped ginger, garlic, spring onions (not the greens) and green chillies. Toss well until they are roasted.
- Now add the mixed vegetables (corn + french beans + carrots) along with salt to taste and black pepper powder.
- Now add the sauces - soy sauce, red chilli sauce and green chilli sauce.
- Toss well and add the cooked Basmati rice and spring onion greens.
- Mix well, check seasoning and then switch off the flame. Serve piping hot with more chopped spring onion greens and a gravy of your choice.
Video
Notes
- Ideally, time taken for the recipe should be 30 mins. It has taken me 20 mins for cooking the rice from scratch. If using leftovers, the time should be strictly 30 mins out of which prep time would be 20 mins and cook time 10 mins.
- I have used 1 & 1/2 cups of uncooked (raw) rice for this recipe which was soaked, cooked on stove top and turned into fried rice. Approximately 4-5 cups of cooked rice.
- Vegetable Fried Rice can be made with - Short Grain - Sona Masuri, Kolam (available in Indian Grocery Stores), Long Grain Basmati Rice, Brown Rice OR even substitute Rice with Quinoa.
- If you don't have leftover rice in the refrigerator, you can cook the rice from scratch (stove top instructions included in the blog post), allow it to attain room temperature and proceed with the recipe.
- Any vegetable of your choice can be used for this recipe. It is one of the best recipes for "clean your refrigerator day". You can reduce the portion of rice and add more veggies too, if you like.
- Mung Bean Sprouts also make a great addition if you are looking for extra protein. You can substitute with Tofu or Paneer too.
- Tofu or Paneer can be shallow fried or pan fried and added along with Scallions (Green Onions) as garnish.
- Note - Vegetables should be finely chopped.
- I have used Dark Soy Sauce for this recipe. You can use Tamari or Coconut Aminos for gluten free substitutes.
- Dark soy sauce is less saltier than the light soy sauce. It is thicker too in comparison.
- You can easily substitute Red & Green Chili Sauce with Hot Sauce or Sriracha.
- All condiments contain sodium so make sure to taste check and add extra, if required at every stage.
- Green Chilies are optional. The condiments should provide enough heat.
- Quantities of soy sauce, red chili sauce and green chili sauce along with black pepper can be modified according to your taste and preferences
- Cooking on high heat - The gas stove should not be left unattended as cooking happens quickly on high heat. Keep all the ingredients ready on the kitchen counter.
- Meal Prep - You can chop the ingredients, pre-cook the rice and store in the refrigerator until you are ready to make it. Saves a lot of time.
- The only time consuming part about this recipe is chopping vegetables. If you have a Food processor, you can save time. If you find chopping vegetables therapeutic, like me, enjoy the process.
- Chinese Cuisine or Stir Fries involve very little cook time. The ingredients are prepped and ready to hit the hot wok. Cooking happens on high heat which is why it is important to cut your vegetables in uniform size for even cooking.
- Oil - One of the most important ingredient in Chinese Cuisine is Oil or fat used. Typically Sesame Oil is used and I highly recommend the same for maximum flavors. You could also use Olive Oil or Avocado Oil. Butter is not essential.
- The Rice stays fresh in the refrigerator for 3-5 days. It can also be frozen, thawed and reheated in the microwave.
- Leftovers can be cooled and stored in an airtight container. It can either be microwaved or heated on a stove top (in a pan with some oil)
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Very easy to go recipe and look so yum..can you pls let me know that why have you not used vinegar to this recipe as other Chinese recipes have?
Thank you so much Ruchi. We don't prefer the smell of Vinegar at home so we avoid it in recipes we can. It is a personal preference. Hope you understand.