Indo-Chinese Vegetable Fried Rice is a flavorful and quick-to-make recipe. This is a great recipe to make with leftover rice.
Under the street food category, this Indo-Chinese Fried Rice is one recipe that I love. When I make the Gobi Manchurian , I always pair it up with this very simple recipe.
This is one recipe that I miss eating from the street food stall because they add egg to it. This could be made in a jiffy, especially if you have some leftover rice.
I make this rice very often for lunch boxes as well. It is so filling and flavorful, and my boys don’t mind eating it at room temperature at all. Also, cooking the rice the night before is very helpful to make it in the morning.
I also chop all the vegetables and have them ready the night before. That way, I just have to saute all the vegetables, add the sauces, and mix the rice. It takes just under 15 minutes to make in the morning.
What Kind of Rice to Use -
This would be a lovely recipe to use up leftover white rice. Based on your preference, you could use any kind of rice you have on hand. I used Basmati rice for this recipe, but I also make it at times using brown rice.
What vegetables to use to make this Fried Rice -
I have used whatever vegetables I had in hand, but you could use any vegetable of your choice. A few of the vegetables that would work great (apart from the ones I have used) would be bell pepper, Brussels sprouts, green beans, baby corn, water chestnuts, bean sprouts, and so on. Also, adding tofu would be an excellent choice.
If you want to make an all-Chinese spread for lunch or dinner, check out these recipes to pair -
- Vegetarian Hot And Sour Soup ( Chinese Style)
- Gobi Manchurian | Cauliflower Manchurian | Gobhi Manchurian
- Xian Bing | Chinese Stuffed Pancake - Vegetarian
- Vegetable Lo Mein - Chinese Vegetable And Tofu Lo Mein
- Homemade Fortune Cookies - Chinese Fortune Cookies
- Chinese Peanut Sesame Ginger Brittle
Ingredients to make Indo Chinese Vegetable Fried Rice - (serves 4)
- Basmati rice - 2 cups
- Onion - 1 large (chopped fine)
- Ginger garlic paste - 1 tbsp
- Spring onions / Green Onions - 4 (chopped fine with the greens)
- Cabbage -1 cup (chopped fine)
- Carrot - 2 small or 1 large (chopped fine)
- Green peas - ½ cup
- Soy Sauce - 3 tbsp
- Chili sauce - 1 tablespoon (adjust based on your spice level)
- Vinegar - 2 tbsp
- Tomato ketchup - 1 tbsp
- Oil - 2 tbsp
- Salt - if needed
Procedure to make Indo-Chinese Fried Rice
- Cook the white rice and let it cool down. Cold rice works very well to make this stir-fried rice.
- Heat oil in a wok or a wide pan and sauté the onions and spring onions along with the ginger garlic paste. Let the onions turn translucent.
- Now add the rest of the finely chopped vegetables and sauté them on high heat until halfway cooked. Make sure that the vegetables still have a texture to them.
- Add the soy sauce, chili sauce, vinegar, and ketchup, and cook for 2 minutes.
Now add the cooked rice and toss gently to combine. Taste and add more salt if needed.
Serve with Gobi Manchurian or any other gravy!
More Rice Recipes
- Bell Pepper Rice / Capsicum Rice With Vegetable Rice Powder
- Tawa Pulao - A Popular Mumbai Street Food
- Tamatari Kasoori Pulao - Pulao with tomatoes and dry Fenugreek leaves
- Quabuli Pulao | Kabuli Pulao - National Dish of Afghanistan (Vegetarian)
Recipe
Ingredients
- ▢ 2 cups Basmati rice
- ▢ 1 Onion chopped fine
- ▢ 1 tablespoon Ginger garlic paste
- ▢ 4 Spring onions chopped fine with the greens
- ▢ 1 cup Cabbage chopped fine
- ▢ 2 small Carrot chopped fine
- ▢ ½ cup Green peas
- ▢ 3 tablespoon Soy Sauce
- ▢ 1 tablespoon Chili sauce adjust based on your spice level
- ▢ 2 tablespoon Vinegar
- ▢ 1 tablespoon Tomato ketchup
- ▢ 2 tablespoon Oil
- ▢ as needed Salt
Instructions
- Cook the rice and let it cool down.
- Heat oil in a wok or a wide pan and sauté the onions and spring onions along with ginger garlic paste. Let the onions turn translucent.
- Now add the rest of the finely chopped vegetables and sauté it on high heat until half way cooked. Make sure that the vegetables still have a texture to them.
- Add the soy sauce, chili sauce, vinegar and ketchup and cook for 2 minutes.
- Now add the cooked rice and toss gently to combine. Taste and add more salt if needed.
- Serve with Gobi Manchurian or any other gravy!
Nutrition
More Indo - Chinese
- Spicy Schezwan Fried Rice
- Broccoli Fried Rice Recipe
- Honey Toasted Paneer / Tofu With Sesame Seeds
- Vegetable Hakka Noodles
Indo Chinese Fried Rice
Ingredients
- 2 cups Basmati rice
- 1 Onion chopped fine
- 1 tablespoon Ginger garlic paste
- 4 Spring onions chopped fine with the greens
- 1 cup Cabbage chopped fine
- 2 small Carrot chopped fine
- ½ cup Green peas
- 3 tablespoon Soy Sauce
- 1 tablespoon Chili sauce adjust based on your spice level
- 2 tablespoon Vinegar
- 1 tablespoon Tomato ketchup
- 2 tablespoon Oil
- as needed Salt
Instructions
- Cook the rice and let it cool down.
- Heat oil in a wok or a wide pan and sauté the onions and spring onions along with ginger garlic paste. Let the onions turn translucent.
- Now add the rest of the finely chopped vegetables and sauté it on high heat until half way cooked. Make sure that the vegetables still have a texture to them.
- Add the soy sauce, chili sauce, vinegar and ketchup and cook for 2 minutes.
- Now add the cooked rice and toss gently to combine. Taste and add more salt if needed.
- Serve with Gobi Manchurian or any other gravy!
