Easy Vegetable Fried Rice (Indo-Chinese Style)
A quick and vegan Indo-Chinese style vegetable fried rice made with day-old basmati rice, mixed vegetables, and a five-sauce combo. Ready in 20 minutes and perfect for weeknight dinners or lunchboxes.
Equipment
- Heavy-bottomed kadai or large non-stick pan
Ingredients
For the rice base
- 2 cups cooked basmati rice day-old or cooled completely
- 2 tablespoons neutral oil sunflower or vegetable
Vegetables
- 1 medium carrot diced
- 8–10 green beans trimmed and cut into thin rounds
- ¼ small cabbage finely diced
- ½ green bell pepper diced
- ¼ cup frozen peas thawed
- 3–4 spring onions scallions; whites and greens separated
- 4–5 cloves garlic finely minced
- 1 teaspoon fresh ginger minced
The five-sauce combo
- 2 tablespoons soy sauce
- 1 teaspoon white vinegar
- 1 teaspoon green chili sauce adjust to taste
- 1 teaspoon tomato ketchup
- ½ teaspoon black pepper freshly ground
- Salt to taste
Instructions
Prep the rice
- If using freshly cooked basmati, spread it on a large plate or tray and refrigerate for at least 1 hour. The rice must be cold and completely dry before cooking.
Prep the vegetables
- Dice the carrot, bell pepper, and cabbage into small, even pieces. Trim the green beans and cut into thin rounds. Separate the spring onion whites from the greens.
Stir-fry the vegetables
- Heat the oil in a heavy-bottomed kadai or large non-stick pan on the highest flame.
- Add the spring onion whites, garlic, and ginger. Stir for 30 seconds until fragrant — do not let them burn.
- Add the carrot and beans and stir-fry for 1 minute. Add the cabbage, bell pepper, and peas. Toss constantly for 3 to 4 minutes until the vegetables are cooked with a slight bite.
Add the rice and sauce
- Add the cold rice and break it apart with a spatula. Stir until heated through and the grains are fully separated, about 2 minutes.
- Push the rice to one side. Pour the soy sauce, vinegar, green chili sauce, and ketchup into the empty side of the pan. Let them sizzle for a few seconds, then mix through the rice.
- Add black pepper, taste for salt (soy sauce is already salty), and finish with the spring onion greens. Serve immediately.
Notes
Use cold, dry rice — warm rice will steam instead of fry and turn the whole dish mushy. Day-old refrigerated rice is ideal.
Cook on the highest heat your stove allows. If doubling the recipe, cook in two batches to avoid steaming.
For a protein boost, cube 100g of firm tofu or paneer, pan-fry until golden, and add back at the end with the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan with a splash of oil for the best texture.
Tried this recipe?Let us know how it was!