Try this classic Indian Chinese style veg fried rice recipe that is much better than your favorite restaurant. Using leftover rice, this dish comes together in under 30 minutes, making it perfect for busy weeknights or last-minute cravings.
1cupBasmati ricearound 3 - 3 ½ cups cooked rice, or use leftover rice
3tablespoonsOil
1tablespoonGarlicminced
2teaspoonGingerminced
½cupRed onionfinely diced
½cupCarrotsfinely diced
½cupCapsicum (Green bell pepper)finely diced
½cupCabbagechopped
½cupGreen beans (French beans)finely chopped
1teaspoonSaltor to taste
½teaspoonBlack pepper powder
1tablespoonSoy sauce
1teaspoonVinegar
½cupSpring onion greens
Instructions
Heat oil in a pan over medium-high heat. Once hot, add minced ginger and garlic, and sauté for about a minute until fragrant.
Add diced onion and cook for another minute until translucent.
Next, add the remaining vegetables (cabbage, green pepper, carrot, green beans). Add salt and cook for 4-5 minutes until they are tender-crisp (not mushy or completely tender soft).
Season with black pepper, soy sauce, and vinegar. Stir to combine.
Add the cooked rice and spring onion greens to the pan. Toss everything together and cook for 2 minutes or until heated through.
Leftover or Cooled Rice: Use day-old rice or let freshly cooked rice cool completely to prevent it from becoming mushy when stir-fried.
Same Size Veggies: Make sure to dice all the veggies into even-sized pieces so they cook at the same time.
Medium-High Heat: Always stir fry veggies and toos rice on medium-high heat to ensure that the veggies and rice get nicely cooked without becoming mushy or overly dry.
Smokey Flavor: Ensure the wok or pan is hot before adding the ingredients to achieve that signature smoky flavor. Using a cast iron pan (if the wok is not available) adds a delicious smoky flavor and helps achieve the perfect texture by evenly distributing heat throughout the rice and vegetables.
Avoid Mushy Rice: Always gently stir and toss it rather than vigorously mixing it.