Who doesn’t love Indo-Chinese food? We all do right?! Vegetable fried rice is a staple dish at most of our homes. It is so colorfully loaded with so many vegetables and is also liked by everyone! This is the perfect recipe to pair up with any Indo-Chinese gravy on a blissful afternoon.
Indo-Chinese food is perfect in every way. It has so many healthy vegetables included, it is so easy to prepare and requires very less time too! Most of all, we all like it so much! It is the best ever fod on a rainy afternoon or night!
I remember taking vegetable fried rice to school. Well, not taking but my mom used to come at the lunch time and give me this hot box of vegetable fried rice. For me, throughout my school days, my mom did not give me packed lunch. She used to prepare it just before my lunch time so that I could eat it hot.
Oh, those old days! I miss those days now. Hot food prepared just for me! Oh my good God. Nostalgia is hitting me hard now! I mean, at certain point of time we all would have wished to go back in time to those carefree days that we lived and enjoy happily, right?
I certainly feel so! And damn, I miss my mom’s food so much too! School days bring back lots and lots of good memories that we all want to cherish forever, right?! So, back to my lunch story, I remember my friends being so eager to open my lunch box more than me. Most of my friends loved my mom’s food so much that they would come home just to eat! Lol! ;p
From then till now, vegetable fried rice has been a staple. After I started to cook, Indo-Chinese was most common at home. My husband and I love Indo-Chinese food. But, I have many reasons to love it apart from the taste whereas he loves it only for the taste.
Of late, we have even started to buy Chinese take-out. This word seems fancy, right? It is and that is why even we decided to buy Chinese food from a n authentic Chinese restaurant. And I have to accept, the food was delicious! We loved it. The first time we tried food from an authentic Chinese restaurant was for our anniversary and from then on it has become our favorite place!
This vegetable fried rice pairs up with almost everything. And it is so versatile. You can add any vegetables of your choice to this vegetable fried rice, the most common ones being carrot, beans and capsicum. Nowadays, I make this burnt garlic version of fried rice and if you are a garlic lover, like me, then this version is a must try. I will post the recipe for it very soon.
If you are having leftover rice from yesterday, then making this vegetable fried rice is even simpler. All you need to do is to chop your vegetables and cook them. That is the maximum time taken. After this, you just need to toss the rice with the vegetables and some sauces. Voila, your lunch is ready!
For this fried rice, even the vegetables need not be cooked through. It should all still be a bit crunchy. Also, make sure you cut the vegetables finely. You do not want chunky pieces in your rice. If you see in all the restaurant, the vegetables will be very fine.
So, I always love to do it that way when it comes to vegetable fried rice. But, if you are not ok with cutting it fine, then do it as you wish to! This would give your fried rice a restaurant style appearance. But, the taste is always the same.
So, enjoy this hot vegetable fried rice with any Indo-Chinese gravy by the side, with your loved ones for a warm and cozy meal. Stay safe; stay healthy! Happy cooking and eating!
While you are here, do checkout my chicken biryani, mutton biryani and egg biryani recipes to prepare for a weekend brunch! Try out my other Indo-Chinese non veg appetizers to pair up with this vegetable fried rice
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
Vegetable fried rice
To cook the rice
- 1 cup basmati rice
- 1 tbsp oil
- 2 cups water
- salt, as required
For the fried rice
- 1 tbsp oil
- 1 carrot, diced into small cubes
- 5-6 green beans, finely chopped
- ½ capsicum, cut into small cubes
- 1 tsp soya sauce
- 1 tsp rice vinegar
- ¼ tsp white pepper powder
- salt, as required
- handful of chopped spring onions
- Wash and soak the rice for 15 minutes.
- In a kadai, add oil and let it heat on medium.
- Drain the rice and coat it in the oil. Add water and let the rice cook till 90 percent done. Let it cool down completely.
- Chop all the vegetables finely. Add oil to a kadai on medium heat. Add all the vegetables along with some salt and cook until half done.
- Add the cooked rice along with soya sauce and white pepper powder. Toss everything well along with the vegetables.
- Add the chopped stalks of green onions and mix well with the rice.
- Serve along with any Indo-Chinese gravy of your choice.
- Chop all the vegetables finely.
- You can also use cooked rice instead of making it from scratch.
- Make sure that the rice is completely cooled down before adding it to the cooked vegetables.
- You can use any vegetables of your choice.
- Also, you can use any short grain rice too instead of basmati rice.