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Veg Fried Rice Recipe | Vegetable Fried Rice
Veg fried rice is a popular Asian recipe made with cooked rice stir-fried with various vegetables and seasoned with soy sauce, aromatics, and spices. It is a flavorful and satisfying vegetarian or vegan meal that comes together in under 30 mins. Serve this vegetable fried rice on its own or as a side dish for a healthy weeknight meal or lunchbox. It tastes just as good as a restaurant but is much healthier!
Ingredients
- 1 cup basmati rice or 3 to 3.5 cups cooked rice
- 2 tablespoons oil
- ½ cup spring onions
chopped (~ 6-7 )
- ½ tablespoon ginger minced
- ½ tablespoon garlic minced
- ½ cup carrots finely chopped
- ½ cup french beans finely chopped
- ½ cup cabbage finely chopped
- ½ red bell pepper finely chopped
- ½ tablespoon dark soy sauce
- ½ tablespoon soy sauce
- 1 tablespoon chilli vinegar or white vinegar or rice vinegar
- 1 tablespoon green chili sauce optional or use 1 green chili
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon sugar used white grabulated sugar
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Instructions
Prep Work
- Chop the veggies, and portion out the sauces and spices and keep them ready!
- Cook the basmati rice and let it cool completely. You can also use leftover rice to make fried rice.
How To Cook Basmati Rice:
- Wash the basmati rice thoroughly 3-4 times until the water runs clear.
- You can make rice in Instant Pot or on stove top using traditional pressure cooker or cooking pot.Water ratio and cooking time will vary depending on the brand and quality of rice.
- Instant Pot - Start the pot on Saute mode and once hot, add 1 teaspoon oil followed by 1 cup washed and drained rice, 1 cup water and ¼ teaspoon salt. Mix well.Close the Iid and press manual or pressure cook mode for 5 mins. Followed by quick release. Use the fork to fluff up the rice.
- Pressure cooker - Heat the cooker on medium heat and and once hot, add oil followed by washed and drained rice, 1 cup water and salt. Mix well.Close the Iid and cook for 1 whistle. . Allow natural release. Then fluff with fork.
- Cooking pot - Heat a thick bottomed pan on medium heat and once hot add oil followed by washed and drained rice, 2 to 2.5 cups water and salt.Cook on medium flame and get it to a boil. Cover and cook on low flame till water is absorbed.Check in between if more water is required. Fluff with a fork and see if the rice is cooked. Once done, switch off the flame and let it sit covered for 5 mins. Then fluff with fork.
How To Make Fried Rice
- Heat oil in a pan or wok on medium-high heat. Add ginger and garlic and saute for a few seconds.
- Stir in the spring onions (white) and saute for 30 seconds.
- Add in the veggies - carrots, french beans, red bell pepper, and cabbage. Saute on high for 2-3 minutes until they are tender but crisp. Do not overcook the veggies.
- Stir in the soy sauce, green chili sauce (or green chili), vinegar, salt, pepper, and sugar. Mix well.
- Now add the cooked rice and gently toss for 2-3 mins until well combined. Taste test and if needed adjust salt and sauces to your preference.
- Garnish with spring onions green and Veg fried rice is ready to serve
Video
Notes
Rice: Use long-grain rice like basmati rice or jasmine rice. You can use leftover rice too! Or replaces rice with finely chopped cauliflower, making it low-carb and suitable for a ketogenic or gluten-free diet.
Use cold, cooked rice: For the best texture and to prevent the rice grains from breaking and sticking together, use cooked rice that has been cooled and refrigerated overnight. This helps to dry out the rice and make it easier to stir-fry.
If you plan to make this rice the very same day then cook the rice first, and spread it on a plate evenly (use two dishes if required) to cool completely and then refrigerate for some time.
Vegetables: You can use vegetables of your choice, but for that restaurant-style Chinese fried rice I prefer veggies like carrots, French beans, bell peppers, onions, and cabbage. Other veggie options are peas, edamame, corn, mushrooms, broccoli, cauliflower, and bean sprouts.
Soy Sauce: I prefer mixing and for the best color and flavor combination. For gluten-free options, use Tamari or coconut aminos.
Green Chili Sauce: I prefer adding Green chili sauce instead of raw green chili as it adds a slightly spicy kick and a burst of flavor to veg fried rice without altering the color. You can use green chili too or skip it if you dont want it spicy.
Prep ingredients in advance: Before you start cooking, make sure to have all your vegetables and other ingredients prepped and chopped. This will ensure a smooth and efficient cooking process.
High-heat stir-fry: Use a large wok or skillet and cook over high heat. This helps to quickly stir-fry the vegetables, keeping them crisp and preserving their vibrant colors.
Don't overload the pan: Avoid overcrowding the pan with too many ingredients. Stir-frying in smaller batches allows for better heat distribution and ensures that everything cooks evenly.
Keep ingredients moving: Constantly stir and toss the ingredients while cooking to prevent sticking and ensure even cooking. This also helps to distribute the flavors throughout the dish.
Nutrition
Calories: 543kcal | Carbohydrates: 88g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 1222mg | Potassium: 494mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6786IU | Vitamin C: 56mg | Calcium: 83mg | Iron: 2mg
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