Vegetable Fried Rice (Indo Chinese)

By DK on Feb 14, 2013
Indo Chinese Recipes | Easy Indian Chinese Recipes
No, its not Chinese but close :) Its Indo-Chinese and every Indian out there is utterly, shamelessly biased about this. Trust me :). We will argue to the point of going red in the face that this is what Chinese food is all about - err, well at least I did something similar in the beginning of my culinary journey beyond Indian boundaries.
Indo Chinese Recipes | Easy Indian Chinese Recipes
And this rice is where it all begins. The protein additions, that I specify in the recipe below, are practically unknown back in India (except the meal maker and that's not added in this rice). But given that I do, to add some nutrition to this rice, I thought I will mention it for the health loving foodies who also enjoy eating all kinds of food. They are optional of course.  Typically, this recipe does not really deserve such a long post, but its the simplest things that at times take so much more detail :)
Indo Chinese Recipes | Easy Indian Chinese Recipes
Having leftover rice is essential for this (Indians always have it - we love our rice) and the texture is important for that perfect fried rice. Separate grains, not too separate but not mushy either and  dry without any moisture (that's why leftovers work best). Refer step 1 in case you don't have any on hand. Too much of the vegetables makes this dish mushy, so you need the right balance. Apart from that, the seasonings are minimal. I know it sounds too much but trust me, this whole thing would take you just 10 minutes to put together if you have everything on hand. Perfect for all those times when you are short on time, enthusiasm or motivation. Or when you just want to use up leftovers. Or even when you want to make something special. It fits all the needs. And that's what simplicity is all about :) :)

my kitchen notes

Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 3 people
Yield: Makes around 4-6 servings depending on the additions made
    For the Basic Fried Rice
  • 3 cups cooked rice, see Tips
  • 1/4 cup minced Scallion (Green Onion), sliced thinly - green and white separated
  • 1/4 cup Red Bell Pepper, see Tips
  • 1/2 cup Green peas
  • 1/4 cup Green Beans
  • 1/4 cup Carrots
  • 1/4 cup Cabbage
  • 1/4 cup Celery
  • 2 tbsp Soy Sauce (or Tamari), or to taste
  • 1 tbsp Sesame Oil, see Tips
  • 1 tbsp Garlic, minced
  • 1 tbsp Ginger, peeled and minced, see Tips
    Optional Additions
  • 1 tsp Chilli sauce, or to taste
  • 1/8 tsp Vinegar
    Optional Protein Additions
  • 1/2 cup Baked Tofu (or)
  • 1/2 cup Fried Extra Firm Tofu (or)
  • 2 Eggs, scrambled or hard boiled (or)
  • 1/2 cup Soya Chunks (meal maker/TVP) (or)
  • 1/2 cup fried cubed Tempeh (or)
  • 1/2 cup crumbled Seitan (or)
  • 1/2 cup Edamame
1. Rice: You can use 3-4 cups of rice for this recipe. If you do not have leftover rice, then you would have to a little bit of prep of cooking and cooling the rice. Preferably you want the rice to be a little separated, not as much as say a pulao recipe (see Paneer and Muttar Pulao Recipe) and not a mushy rice either. See step 1 for details on how to cook the rice for this.
2. Bell pepper (Capsicum): You can use any color you like. I use the Red variety for their health benefits, superior to that of the green variety.
3. Sesame oil: I usually use a chilli + sesame oil mix for the spiciness. But you can use regular sesame oil and add chilli sauce additionally. You can also use the toasted sesame oil towards the end if you like. If sesame oil is not your thing, just add regular vegetable oil.
4. Ginger: Depending upon the quality and taste preference, you might need add more or less ginger (ditto for garlic)
If the rice is freshly cooked, set aside to cool naturally (or refrigerate it for at least 3 hours uncovered or until completely dry and grains are easily separated). I use 1 cup raw rice that I cooked in 1-1/2 cups water with 1 tsp vegetable oil. I, at times, also add salt which is optional. Saute the rice in oil until translucent, stirring constantly for 2-3 minutes. Add water and salt if using. Bring it to boil, stir and then reduce the heat to low-medium. Cover and cook until liquid is absorbed - around 10-12 minutes. Cool as mentioned in the first line.
Indo Chinese Recipes | Easy Indian Chinese Recipes
Heat a wok (or any skillet) in high heat. Make sure to keep all the ingredients already. Add the sesame oil, followed by scallion whites, ginger and garlic.
Indo Chinese Recipes | Easy Indian Chinese Recipes
Stir for 5-6 seconds and the minute the aroma starts wafting, add rest of the vegetables.  Make sure nothing burns given that you are cooking in high heat. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This whole things should take around 30-40 seconds. 
Note: If using edamame, thaw it at room temperature or soak in warm water to defrost and add it here. Same for Soy chunks (prep as per package directions and add it here). Seitan can also be added at this point. Rest of the additions, if using, can be added along with rice /or towards the end since they are already cooked.
Indo Chinese Recipes | Easy Indian Chinese Recipes
Next add the rice. Stir until combined.
Indo Chinese Recipes | Easy Indian Chinese Recipes
Next add the soy sauce (and/or toasted sesame oil + chilli sauce if using). Stir for the flavors to combine. Make sure you don't stir it too much 'cos that might make the rice mushy.
Indo Chinese Recipes | Easy Indian Chinese Recipes
Combine well. If it looks dry, you can sprinkle some water. For it to look closer to restaurant style, you would need to add more oil.
Indo Chinese Recipes | Easy Indian Chinese Recipes
Serve garnished with scallion greens. It tastes best when hot. Enjoy them with Gobi Manchurian, Baby Corn Manchurian, Vegetable Manchurian or any other side dish of your choice. Indo Chinese Recipes | Easy Indian Chinese Recipes
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97 Responses to “Vegetable Fried Rice (Indo Chinese)”
  1. Evelyne

    Thanks a lot for this recipe. I replaced green beans and celery (missing) by mushrooms (champignons de Paris, easy to find here in France), and couldn’t help adding some fresh coriander leaves for serving. Really tasty. I’ll sure make it again !

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