Description
This Street-Style Indo-Chinese Vegetable Fried Rice is a vibrant and flavorful Asian-inspired stir-fried rice dish featuring a medley of fresh vegetables, aromatic garlic and green chilies, and a savory blend of soy sauce, vinegar, and chili sauce. Perfect as a quick, satisfying lunch or dinner, it combines the heartiness of basmati rice with crunchy veggies and zesty seasonings for a delicious fusion meal.
Ingredients
Units
Scale
Rice
- 2 cups cooked basmati, basmati sella or sano masoori rice (cold and refrigerated)
Vegetables and Aromatics
- 2-3 garlic cloves, finely chopped
- 2 green chilies, slit or finely chopped
- 1/4 cup spring onion whites, chopped
- 1/4 cup carrots, diced or julienned
- 1/4 cup bell peppers (mixed colors), diced or thinly sliced
- 1/4 cup cabbage (optional), shredded
- 2 tbsp spring onion greens, chopped (for garnish)
Seasonings and Sauces
- 2 tbsp oil (preferably sesame or any neutral oil)
- 2 tbsp soy sauce (low sodium if possible)
- 1 tbsp white vinegar or rice vinegar
- 1 tbsp green chili sauce (adjust to taste)
- 1/2 tsp black pepper powder
- Salt to taste (go easy because sauces are salty)
Instructions
- Cook and Cool Your Rice: Boil water with ½ tsp salt and 1 tbsp oil, then add rice. Cook until 80% done (al-dente). Strain, rinse under cold water, drain well, and refrigerate for at least 6 hours before stir-frying to prevent clumping and ensure fluffy rice.
- Get Your Veggies Ready: Chop all vegetables and aromatics before cooking. Make sure garlic, ginger, green chilies, and spring onions are finely chopped; cut vegetables to pea-sized pieces or julienne for uniform cooking and texture.
- Heat Your Wok: Preheat a wok on high heat until very hot. Add oil and swirl to evenly coat the surface, preparing the pan for quick stir-frying.
- Cook the Flavorful Stuff: Add garlic, ginger, green chilies, and part of the spring onion whites to the hot oil. Stir-fry briefly until fragrant, which builds the base flavor of the dish.
- Add the Veggies: On high heat, add carrots first, as they take slightly longer to cook. After 1-2 minutes, incorporate bell peppers, green beans, and cabbage if using. Stir-fry for 2-3 minutes total to keep the vegetables crunchy and vibrant.
- Add Flavors: Pour in soy sauce and let it caramelize for a couple of minutes, intensifying the umami. Then add white or rice vinegar, green chili sauce, and black pepper powder. Mix well to coat the veggies evenly with the sauces.
- Add the Rice: Gently fold in the cold, cooked rice, making sure each grain is well coated with the sauce and vegetables without breaking the rice grains, preserving a fluffy texture.
- Finish and Serve: Garnish with fresh spring onion greens and add a dash of lemon juice if desired to brighten the flavors. Serve hot as a delicious standalone dish or as part of a larger Indo-Chinese meal.
Notes
- Use cold, refrigerated rice to prevent clumping and achieve the perfect fried rice texture.
- Cut vegetables uniformly for even cooking and texture.
- Adjust green chili sauce according to your heat preference.
- Use low sodium soy sauce to control saltiness since sauces add salt.
- Stir-fry on very high heat for best results and to retain vegetable crunch.
- Refer to the original article’s table for common mistakes and expert tips to perfect the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
