Easy Indo-Chinese Style Veg Fried RiceVeg
Whip up a restaurant-style meal at home with this delicious Indo-Chinese Veg Fried Rice. This quick and easy dish is packed with fresh, crunchy vegetables like carrots, beans, cabbage, and sweetcorn, all stir-fried to perfection with aromatics, soy sauce, and a hint of vinegar. Perfect for a busy weeknight lunch or dinner, it’s a wholesome, flavorful, and colorful meal that everyone will love. Serve it hot on its own or pair it with your favorite Manchurian gravy
Ingredients
1 cup Long Grain Basmati Rice
2 tbsp Oil
1 tbsp Garlic (chopped)
As per preference Spring Onion Whites
1 Carrot (chopped)
to taste Green Beans (finely chopped)
1 cup Cabbage (shredded)
1 cup Boiled Sweetcorn
A few Baby Corn (sliced)
1 tsp Salt
to taste Pepper (crushed)
Light Soy Sauce 2 tbsp
1 tbsp Vinegar
1 tsp Sugar
to taste Spring Onion Greens
Instructions
1
Boil long-grain basmati rice until it is about 3/4 cooked (around 90% done). Strain the water and set the rice aside
2
Heat 2 tablespoons of oil in a wok or a wide kadai over medium-high flame. Add 1 tablespoon of finely chopped garlic and stir-fry.
3
Add the spring onion whites, one finely chopped large carrot, chopped green beans, 1 cup of shredded cabbage, 1/2 cup of boiled sweetcorn, and a few slices of baby corn. Sauté the vegetables on high heat for about 5 minutes.
4
Add 3/4 teaspoon of salt, a dash of freshly crushed pepper, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, and 1/4 teaspoon of sugar. Mix everything thoroughly
5
Add the cooked rice to the wok. Toss and mix everything together until the rice and vegetables are well combined
6
Add the spring onion greens, mix once more, and turn off the stove.
7
Your vegetable fried rice is ready to be served hot. Enjoy it as is, or pair it with a side like Gobi Manchurian.
