veg fried rice | vegetable Chinese fried rice | Indian style Chinese fried rice |
by Tarla Dalal
Added to 868 cookbooks
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veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | with 30 amazing images
Off day and want to cook something different from everyday dal roti? Veg chinese fried rice is one of the best options to trear your taste buds. This is an Indo-Chinese veg fried rice.
Veg fried rice is flavourful rice tossed with vegetables and Chinese sauces. It is basically from the Asian cuisine which has been adapted in India and now is found in every restaurant and is also, one of the famous Indian street food. As mentioned earlier, it is an Indian style Chinese fried rice of making it, the authentic one differs.
There are a lot many variations to the recipe, ours is a simple veg fried rice from the indo-chinese recipes. The preparation for the dish may take a while but it is totally worth it.
We have made chinese fried rice by steaming rice at first and then in a wok, taking oil + all the flavour enhancing ingredients like ginger, garlic, green chillies, spring onions are tossed. Further, all the vegetables are added which include cabbage, french beans, carrots and capsicum and it is cooked on high flame, the reason behind cooking everything on high flame is that it helps remain the vegetable crunchy. Soy sauce and pepper powder are added and lastly some spring onion greens. Some people also add vinegar and chilli sauce to the vegetable fried rice but this is our own version and like said earlier everyone has their own version.
I usually make veg fried rice for both lunch and dinner. Sometimes, even for my kids tiffin box or if we have left over rice this is the go to recipe. I personally love it, my kids love it and the whole family loves it. We have this on our regular menu. Doesn’t take more than 20 minutes to prepare the dish.
Vegetable fried rice teams up well with most of the Chinese vegetable dishes like the Sweet and Sour Vegetable, Chinese Fried Paneer in Hot and Sweet Sauce or Tofu in Black Bean Sauce. It makes a sumptuous meal that you will relish till the last bite! I usually make Veg Manchurian with fried rice as an accompaniment.
Serve the chinese fried rice immediately with chilli sauce, soya sauce and chillies in vinegar.
Enjoy how to make veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | with detailed step by step photos below.
For veg fried rice- To make the veg fried rice, boil the rice. Each grain of the cooked rice should be separate. Refer our detailed recipe for chinese vegetable fried rice given below to learn how.
- Heat the oil in a deep pan, add the green chillies, garlic, ginger, celery and spring onion whites, mix well and sauté on a medium flame for 1 minute, while stirring occasionally.
- Add the cabbage, french beans, carrots and capsicum, mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally.
- Add the rice, salt and soya sauce, mix well and sauté on a high flame for 2 minutes, while stirring occasionally.
- Add the pepper powder mix well and cook on a high flame for 1 minute.
- Add the spring onion greens, mix well and cook on a high flame for 1 minute.
- Serve the vegetable chinese fried rice immediately with chilli sauce, soya sauce and chillies in vinegar.
Veg Fried Rice, Vegetable Chinese Fried Rice recipe with step by step photos
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For cooking Basmati rice for veg fried rice, wash 1 cup of rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking. You can even make use of brown rice to make healthy fried rice.
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Transfer in a deep bowl and soak in enough water for 30 minutes.
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Drain with the help of a strainer and keep aside.
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Boil 4 cups of water in a deep non-stick pan.
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Add salt.
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Furthermore, add 1 tbsp of oil and mix well.
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Add the rice to the boiling water and mix well.
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Cook on a medium flame for 8 to 10 minutes or till the rice is 85% cooked, while stirring occasionally.
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Strain it using a strainer and let the water drain out. This will give you around 3 cups after cooking. Do not overcook the rice or else they will turn soft and mushy.
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Pour some cold water on the rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
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Add the remaining 1 tbsp of oil. This helps in preventing the rice from sticking together.
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Toss the rice in it. Ensure each grain is coated well with oil.
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Spread the cooked rice on a flat surface or a big plate and allow it to cool for 1 to 2 hours.
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Cover the rice with another plate so, the grains don’t dry out.
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For the veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice |, chop and keep all the vegetables ready. Ensure the vegetables are not cold (directly used from the refrigerator) as they let out moisture and easily turn soft.
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Heat 3 tbsp of oil in a deep-pan or wok / kadhai over medium-high flame. Select oil with a high smoke point preferably use sesame oil, vegetable oil or peanut oil for best results. Add the finely chopped green chillies, garlic and ginger. You can increase or decrease the quantity as per your preference.
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Furthermore, add the celery. This is the most important ingredient of Indo-Chinese recipes, there is no option or substitute for this.
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Add the spring onion whites. If you do not have spring onions, make use of red onions or white onions.
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Sauté on a high flame for 1 minute.
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Add the cabbage.
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Now, add the French beans.
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Add the carrots. You can even add mushrooms, baby corns, broccoli or bean sprouts.
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Finally, add the capsicum. To make the veg fried rice more colorful, you can even add bell peppers .
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Mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally. Stir-fry the vegetables without overcooking them or else they will lose their crunch.
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Now add the rice. Ensure that cooked rice does not have any lumps in it and each grain is separated. You can even make use of leftover rice.
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Add the salt and soya sauce. For a spicier variant, add chilli sauce or schezuan sauce to the Chinese vegetable fried rice.
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Mix gently and sauté on a high flame for 2 minutes, while stirring occasionally. Do not stir the Chinese vegetable fried rice too much otherwise the grains may break.
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Add the pepper powder to the veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice |, mix well and cook on a high flame for 1 minute.
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Add the spring onion greens to the Chinese vegetable fried rice, mix well and cook on a high flame for 1 minute.
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Serve the veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | hot!
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If you like veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | then have vegetable mnachurian as an accompaniment. See detailed step by step recipe of vegetable mnachurian. Serves 6.
For The Vegetable Manchurian Balls
3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
3 tbsp cornflour
8 tbsp plain flour (maida)
salt and freshly ground black pepper (kalimirch) to taste
oil for deep-frying
For The Gravy For Vegetable Manchurian
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
3 tbsp chopped spring onions whites
3 tbsp chopped capsicum
2 cups clear vegetable stock or
1 1/2 tbsp soy sauce
1 1/2 tbsp cornflour mixed with 2 tbsp of
2 tbsp oil
salt to taste
For Garnish
spring onions greens
For the vegetable Manchurian balls
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Combine the cabbage, carrots, onions, garlic, green chillies, salt, pepper, cornflour and plain flour in a bowl and mix well to combine.
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Divide the mixture into 24 equal portions and shape each portion into a round ball.
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Heat the oil in a deep non-stick pan and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
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Drain on absorbent paper and keep aside.
For the vegetable manchurian gravy
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Combine the cornflour and 4 tbsps of water in a deep bowl, mix well and keep aside.
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Heat the oil in a deep non-stick pan on a high flame.
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Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
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Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.
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Add the soy sauce and red chilli sauce, mix well and sauté on a high flame for a few seconds.
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Add 2 1/2 cups of water, mix well and cook on a medium flame for 2 minutes.
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Add the cornflour-water mixture, mix well and cook for 3-4 minutes, while stirring occasionally.
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Add the salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
How to proceed to make vegetable manchurian
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Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
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Serve the vegetable manchurian immediately garnished with spring onion greens.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 191 cal |
| Protein | 3.5 g |
| Carbohydrates | 31 g |
| Fiber | 3.7 g |
| Fat | 5.9 g |
| Cholesterol | 0 mg |
| Sodium | 181.5 mg |
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