Veg Fried Rice/Indo-Chinese Fried Rice/How to make Indo-Chinese Fried Rice

26 Nov, 2017
Share - Posted on: 26 Nov, 2017
  • Servings : 3 people
  • Prep Time : 15 min
  • Cook Time : 25 min

Veg Fried rice: Chinese cuisine is one my favorite cuisine after Indian cuisine and Veg Fried Rice is the very famous dish from Chinese cuisine in the world. It is the best accompaniment with any gravy Manchurian as a side dish.

Veg Fried rice Chinese version is different from Indian version. In Indian version, we usually cook boiled rice with vegetable and Indian spices and vegetable should be cooked properly but in the Chinese version boiled rice cook with vegetable and few Chinese sauces and all should cook on high flame so vegetable should remain crunchy. 

 Rice: Rice should be cooked al dente or just cooked, not overcooked and rice should cool completely before you stir fry with vegetable and sauces. if you add hot or warm rice you won’t get the perfect texture of the rice.

Vegetables: Adding vegetable is totally depending upon your taste.I have added carrot, capsicum, cabbage. Spring onion. Celery is the main ingredient of the Fried Rice but did not have it available so could not use. You can add beans, corn, and mushroom also. All vegetable should be cut into small pieces or finely chopped.

Veg Fried Rice is serving with Veg Manchurian, Gobi Manchurian or any other Chinese gravy made dish. Ashi like to have fried rice with dal makhani also.

Ingredients

  • Basmati rice 1 cup
    Onion 1/2 small finely chopped
    Capsicum 1/2 small finely chopped
    Carrot 1 small finely chopped
    Cabbage 1/4 small finely chopped
    Spring onion (white) 2 tbsp.
    Spring onion (green) 1 tbsp.
    Soya sauce 1 tsp.
    Chili sauce 1 tbsp.
    Vinegar 1/2 tsp.
    Salt to taste
    White pepper 1/4 tsp.
    Oil 1 tbsp.

Method

Step 1

Rinse rice under tap water and soak it for 10-15 mins and either boil or pressure cook it with the required amount of water till rice grain is separated. Let the rice cool completely and fluff it with a fork to separate the grain.

Step 2

Heat olive oil in the wok over high heat and add white pepper, give a quick stir then add spring onion white and let it fry on high flame until it becomes soft.

Step 3

Then add onion and let it cook for a min then add chopped carrot and capsicum. Stir fry them over high heat for 1 min.

Step 4

add cabbage and let it cook r till raw smell leaves, it takes about 1 min.

Step 5

Add rice on the top

Step 6

Add soya sauce, chili sauce, and finger. Mix it well over high heat.

Step 7

Don’t mix it too much with the spatula, try to flip the rice while holding wok/ pan.  Finally, garnish with spring onion 

Serve piping hot fried rice with Veg Manchurian or Gobi Manchurian.

Notes

I have not added garlic but you can add 1 tsp of garlic ginger paste.  Add in step 2 after adding white pepper.

2. I have added cooled rice before Chinese sauces because I was cooking with my son and it creates a lot of smoke. But you can add sauces first then add rice to create Chinese smoke which gives the flavor into the dish.

3. You can add vegetables as much as you want.

4 if you like spicier then add green chilies too. I have added sriracha chill sauce so didn’t add green chilies

If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at sheljasktichen@gmail.com so that I can features it on my facebook page.

If you like this post do drop in your feedback too.

 

Tags: Fried Rice, Veg Rice, Indo-Chinese food, Leftover Rice, Vinegar, Chinese Sauce


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