Vegetable Fried Rice | Chinese Veg Fried Rice

This Vegetable Fried Rice / Chinese Veg Fried Rice is the most popular and common Indo – Chinese Recipe found everywhere as a fast food and street food also. Though it is loaded with veggies, kids have this rice without any complaints because of its amazing taste.The most great thing about this rice is that you can alter the ingredients and use the available veggies in hand. Olive oil, MonoSodiumGultamate / Ajinimoto and shredded cabbage lends a great flavour to the rice. But never add Ajinimoto (due to its side effects) which is the main ingredient in the Chinese cuisine. If you have chopped veggies and any left over rice, this recipe can be prepared within 10 minutes.

Vegetable Fried Rice

Vegetable Fried Rice | Chinese Veg Fried Rice

Priya Santhamohan

Vegetable Fried Rice / Chinese Veg Fried Rice is the most popular and common Indo - Chinese Recipe found everywhere as a fast food and street food also. Though it is loaded with veggies, kids have this rice without any complaints because of its amazing taste.

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course, Rice Varieties

Cuisine Indo Chinese

Servings 3 People

Calories

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Basmati Rice
• 1 Small Carrot
• 10 Beans
• 2 tbsp Capsicum
• ¼ Cup Cabbage
• 5 to 6 Sprigs Spring Onion
• ¾ tsp Soya Sauce
• 1 tsp White Pepper Powder
• 1 tsp Sugar
• tbsp Olive Oil / Sesame oil
• Salt As Needed

Instructions

 

• Rinse and soak basmati rice in water for 30 minutes. Pressure cook rice for 2 whistles with little salt, oil, and with 1.5 cup of water. Addition of oil while cooking rice helps to avoid stickiness of rice. Spread it in a plate and cool down completely. Fluff it with a fork to separate the grains. Rice should be without any lumps and the grains should be aldente, that this half cooked and not mushy.
• Chop white and green parts of spring onions separately. Also chop all the veggies and keep by side. Heat oil in a pan and add white part of spring onion and saute for a while.
• Then add carrot, beans, cabbage and capsicum one by one and fry for a while in medium flame. Don't fry / saute for a long time, the veggies should retain its crunchiness.
• Then add pepper powder, soya sauce, sugar, green part of spring onion, salt and give a quick stir. Do everything in high flame to get a smoky flavour.
• Finally add the cooked rice and toss well in high flame, so the rice and veggies mix well. Switch off flame.

  Serve this veg fried rice with gobi manchurian as side dish.

Notes

Tips for Chinese Veg Fried Rice

1. Any left over rice can also be used, but I recommend to use basmati rice which adds more taste and flavour.
2. Always cool down the rice completely before cooking, else the rice grains break while tossing.
3. Rice should be non-sticky without any lumps and should be aldente, that is half cooked.
4. Also add oil generously, else the veggies get burnt while tossing in high flame.
5. You can replace olive oil with sesame oil or any sunflower oil too.
6. Adding ajinomoto gives a restaurant touch to the fried rice, but always skip it due to the ill effects of ajinomoto.
7. Veggies choice and quantity is purely optional, even mushrooms, cauliflower, corn etc can be used.
8. Addition of cabbage, capsicum and spring onions is a must, which lends a original chinese veg fried rice.
9. After adding veggies cook on high flame which gives a smoky / char aroma to the vegetable fried rice.
10. If you are planning to serve for kids 2 tsp of tomato sauce can be used, which gives a slight sweetness to the rice.
11. For spicy taste, 2 tsp of green chilli sauce / red chilli sauce can be added. But there will be a change in colour.
12. Addition of sugar is a must. White pepper powder can be replaced with whole crushed pepper / black pepper powder.

Keyword Chinese Veg Fried Rice, Veg Fried Rice, Vegetable Fried Rice

Chinese Veg Fried Rice

Method for Vegetable Fried Rice

1. Rinse and soak basmati rice in water for 30 minutes. Pressure cook rice for 2 whistles with little salt, oil, and with 1.5 cup of water. Addition of oil while cooking rice helps to avoid stickiness of rice. Spread it in a plate and cool down completely. Fluff it with a fork to separate the grains. Rice should be without any lumps and the grains should be aldente, that this half cooked and not mushy.

2. Chop white and green parts of spring onions separately. Also chop all the veggies and keep by side. Heat oil in a pan and add white part of spring onion and saute for a while.

3. Then add carrot, beans, cabbage and capsicum one by one and fry for a while in medium flame. Don’t fry / saute for a long time, the veggies should retain its crunchiness.

4. Then add pepper powder, soya sauce, sugar, green part of spring onion, salt and give a quick stir. Do everything in high flame to get a smoky flavour.

5. Finally add the cooked rice and toss well in high flame, so the rice and veggies mix well. Switch off flame.

Serve this veg fried rice with gobi manchurian as side dish.

Vegetable Fried Rice