Fried rice

Here’s a simple and flavorful Vegetable Fried Rice recipe — Indo-Chinese style, quick to make, perfect as a main dish or a side with manchurian, chili paneer, or stir-fries.


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🍛 Veg Fried Rice (Indo-Chinese Style)

Serves: 2–3 | Time: ~25 minutes


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🧄🥕 Ingredients

2 cups cooked rice (preferably a day old or cooled completely)

1/2 cup carrots – finely chopped

1/2 cup capsicum (bell pepper) – chopped

1/4 cup cabbage – shredded

1/4 cup spring onions – chopped (white + green parts)

2–3 garlic cloves – finely chopped

1–2 green chilies – slit or chopped

2 tbsp oil (preferably sesame or any neutral oil)

1–2 tsp soy sauce

1 tsp vinegar (optional, for zing)

1/2 tsp black pepper

Salt – to taste

A pinch of sugar (optional)



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🍳 Instructions

1. Prep Rice:

Use cold, cooked rice for best results (fresh rice tends to get mushy).

If using freshly cooked rice, spread it on a plate and cool completely.


2. Stir-Fry Veggies:

Heat oil in a wok or large pan on high heat.

Add chopped garlic and green chilies. Sauté for 30 seconds.

Add spring onion whites. Stir-fry for 30 seconds.

Add all chopped veggies. Cook on high heat for 3–5 minutes until slightly tender yet crunchy.


3. Add Sauces & Seasoning:

Add soy sauce, vinegar (if using), black pepper, and salt.

Mix well. Add a pinch of sugar to balance flavors.


4. Add Rice:

Add cold rice. Toss everything gently but thoroughly on high heat for 2–3 minutes until well mixed and heated through.

Add spring onion greens and mix once more.



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✅ Serve Hot With:

Gobi Manchurian

Paneer Chili

Schezwan Sauce

Sweet Corn Soup



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🔄 Variations:

Add scrambled egg or tofu for protein.

Use cooked noodles instead of rice for fried noodles.

Add a spoon of Schezwan chutney for spicier rice.


Would you like the recipe for egg fried rice, Schezwan fried rice, or a restaurant-style veg manchurian next?


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