Description
Street-Style Indo-Chinese Vegetable Fried Rice is a vibrant and flavorful dish combining the aromatic basmati rice with fresh mixed vegetables and a tangy, spicy Indo-Chinese sauce. Perfect for a quick yet satisfying meal, this recipe features stir-fried veggies with soy sauce, green chili sauce, and vinegar, balanced by the freshness of spring onions and a hint of black pepper. It’s a delightful fusion recipe that offers a delicious twist on traditional fried rice with bold flavors and a wonderfully crunchy texture.
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
Flavoring
- 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)
- 2 tbsp spring onion greens, chopped (for garnish)
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.
- Get Your Veggies Ready: Chop all vegetables and aromatics in advance, ideally pea-sized or julienned for even cooking. Finely chop garlic, ginger (if using), green onions, and green chilies to ensure quick cooking and balanced flavors.
- Heat Your Wok: Heat a wok over high heat until very hot, then add oil and swirl to coat the surface evenly. This prepares the pan for a quick, high-heat stir-fry.
- Cook the Flavorful Stuff: Add chopped garlic, ginger (if using), green chilies, and part of the spring onion whites to the hot oil. Stir-fry briefly until aromatic but not burnt, releasing the base flavors.
- Add the Veggies: On high heat, add the carrots first, stir-frying for a minute, then add bell peppers, green beans (if desired), and cabbage. Cook for 2-3 minutes total, keeping the vegetables crunchy and vibrant.
- Add Flavors: Pour in the soy sauce and let it caramelize slightly for a couple of minutes. Then add vinegar, green chili sauce, and black pepper powder. Stir well to combine flavors evenly.
- Add the Rice: Gently fold in the chilled cooked rice, mixing thoroughly but carefully to avoid breaking the rice grains. Ensure each grain is coated with the flavorful sauce mixture.
- Finish and Serve: Garnish the fried rice with fresh spring onion greens and optionally a squeeze of lemon juice for brightness. Serve hot as a standalone dish or with your favorite Indo-Chinese sides.
Notes
- Using cold, refrigerated rice is crucial to prevent mushiness and achieve separate grains in the fried rice.
- Adjust the amount of green chili sauce to control the heat level according to your preference.
- You can substitute cabbage with other crunchy vegetables like green beans or snap peas.
- Ensure the wok or pan is very hot before adding ingredients for best stir-fry results.
- This recipe serves 2 generously and works well as a quick lunch or dinner.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
