Veg fried rice recipe, Vegetable fried rice, Indo Chinese veg fried rice, Indian style veg fried rice, best fried rice, how to make fried rice, easy vegan fried rice, veggie fried rice, burnt garlic fried rice, Indo Chinese style rice, restaurant-style vegetable fried rice, lunch box recipe with step-by-step pictures and video recipe. Check out the Veg fried rice video and if you like the video pls SUBSCRIBE to my channel
Quick 10 mins hotel-style mixed veg fried rice is super easy to make and tastes delicious. The perfect way to finish leftover rice
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WHY thin chopping for veg fried rice
Thinly chopped veggies cook faster and give an amazing texture to the fried rice so I would recommend that.
Cabbage & capsicum – thin strips
Carrots – thin julienne
garlic – fine chopping
Tips to note – vegetables
Moisture in the washed vegetables might make rice mushy so always dry the washed vegetables well then thin chop for Veg Indo Chinese fried rice. Avoid fine chopping.
Leftover rice
Leftover refrigerated rice works best for fried rice. Adding sesame oil gives extra fluffiness and taste to the rice.
Can I use basmati rice?
Yes, you can use basmati rice, brown rice, or any variety of rice according to your choice.
Best hotel-style vegetable fried rice
The key to tasty restaurant-style fried rice is fluffy rice. I prefer cold, loosely packed rice from the fridge as it gives perfect fried rice. Always cook fried on medium-high flame.
Can I use hot rice for vegetable indo-Chinese rice?
No never use hot rice for veg rice. If you don’t have time to cool the rice transfer the rice to a plate and drizzle sesame oil. Bring the rice to room temperature then prepare vegan fried rice
Can I use butter instead of oil?
If you like butter flavor you can use butter instead of oil. Sesame oil gives amazing flavor to the rice so I would recommend that.
Can I use black pepper powder?
Yes, you can use black or white pepper powder. Adjust the pepper powder according to your spice.
For the Vegetable indo Chinese fried rice video recipe
FRIED RICE RECIPES
VARIETY RICE WITH GARLIC/ ONION
Ingredients
Refrigerate rice
- 3 cups loosely packed rice - cold rice or room temperature
- 1/2 teaspoon oil
Fried rice
- 2 tbsp sesame oil
- 2 tbsp garlic finely chopped
- 1/4 cup carrot julienne
- 1 tbsp + 1/4 cup capsicum thin strips
- 2 tbsp + 1 cup cabbage thin strips
- 1/2 tbsp soya sauce
- Required salt
- 1/2 tsp rice vinegar
- 1/8 tsp sugar
- 1/2 tsp white pepper powder
Instructions
- Firstly take 3 cups of loosely packed cold rice and add oil; mix gently and refrigerate for 30 mins
- Add oil to a wide heavy bottom wok and heat in medium-high flame
- When oil turns hot, add garlic and saute well till garlic starts to change color
- Furthermore, add carrots and mix well
- Add capsicum and saute for 1 minute
- Furthermore, add cabbage; Mix well and cook for 3 minutes till veggies start to change color
- Turn down the flame and keep in low- medium
- Add sugar, soya sauce, vinegar, and pepper powder; quick mix
- Furthermore add rice in batches and mix gently in between the addition
- Turn to medium-high flame
- Add required salt and pepper powder; mix gently
- Cook for 3 minutes or till you get your desired rice texture
- Turn off the stove and serve hot
Video
Notes
Vegetables
- Moisture in the washed vegetables might make rice mushy so always dry the washed vegetables well then thin chop for Veg Indo Chinese fried rice. Avoid fine chopping
- Thinly chopped veggies cook faster and give an amazing texture to the fried rice so I would recommend that.
Rice
- Leftover refrigerated rice works best for fried rice. Adding sesame oil gives extra fluffiness and taste to the rice
- You can use basmati rice, brown rice, or any variety of rice according to your choice
- The key to tasty restaurant-style fried rice is fluffy rice. I prefer cold, loosely packed rice from the fridge as it gives perfect fried rice. Always cook rice on medium-high flame
- Never use hot rice for veg rice. If you don't have time to cool the rice transfer the rice to a plate and drizzle sesame oil. Bring the rice to room temperature then prepare vegan fried rice
Cooking tips
- If you like butter flavor you can use butter instead of oil. Sesame oil gives amazing flavor to the rice so I would recommend that
- You can use black or white pepper powder. Adjust the pepper powder according to your spice
Ingredients
Refrigerate rice
3 cups loosely packed rice – cold rice or room temperature
1/2 teaspoon oil
Fried rice
2 tbsp sesame oil
2 tbsp garlic, finely chopped
1/4 cup carrot, julienne
1 tbsp + 1/4 cup capsicum, thin strips
2 tbsp + 1 cup cabbage, thin strips
1/2 tbsp soya sauce
Required salt
1/2 tsp rice vinegar
1/8 tsp sugar
1/2 tsp white pepper powder
How to make Fried rice with step-by-step pictures
- Firstly take 3 cups of loosely packed cold rice and add oil; mix gently and refrigerate for 30 mins
- Add oil to a wide heavy bottom wok and heat in medium-high flame
- When oil turns hot, add garlic and saute well till garlic starts to change color
- Furthermore, add carrots and mix well
- Add capsicum and saute for 1 minute
- Furthermore, add cabbage; Mix well and cook for 3 minutes till veggies start to change color
- Turn down the flame and keep in low- medium
- Add sugar, soya sauce, vinegar, and pepper powder; quick mix
- Furthermore add rice in batches and mix gently in between the addition
- Turn to medium-high flame
- Add required salt and pepper powder; mix gently
- Cook for 3 minutes or till you get your desired rice texture
- Turn off the stove and serve hot
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