Raks Kitchen

Home » RICE VARIETIES » Vegetable fried rice, Indo Chinese style

Vegetable fried rice, Indo Chinese style

by 67 Comments

The thing I like about “Fried rice” is the pepper flavour. My hubby also love that very much. This is my fried rice recipe I am loving,which I am hooked, after so many attempts. I prefer and recommend using olive oil,as it gives a nice flavour and better for health too..!
Vegetable fried rice

Ingredients

Basmati/ long grain rice -1 cup
Cabbage,chopped – 1 cup
Carrot – 1
Capsicum – 1
Spring onion – 6 sprigs
Pepper – 1 & 1/4 tsp
Soy sauce – 1 tsp
Ajinomoto(optional) -1/2 tsp
Salt – As needed
Olive oil – 4 tbsp

Fried rice

Method:

  1. Soak basmati rice for 20 mins and cook rice with  1 & 1/2 cups water. Cool and make the grains separate. You can keep refrigerated for best results. Or even use leftover rice.
  2. Cut the veggies as long thin strips as shown in the picture. Chop the base white part of spring onion and the green part separately. All the veggies
  3. Edited to Add: This is the way I julienne the carrots.Hope it is clear to understand. First cut into thin slices as shown in picture, then stack the slices and cut into julienne.

  4. Heat a broad pan and add the olive oil. First add the white part of the spring onion and then carrot,cabbage and capsicum,in order one by one,frying each for a minute. (add ajinomoto at this stage,if wanted)
    fried rice 4a fried rice 4b
  5. Lastly add the pepper and soya sauce and give it a stir.Add the spring onion green part and give it a stir. All the process has to be done in high flame.
    fried rice step 5a fried rice step 5b
  6. Transfer this to the cooled rice along with salt and mix well. Toss all together in a wide wok until you hear rice crackling sound. Eat hot !!
    fried rice, add rice

I prefer this to serve with any kind of Manchurian side dish!

DSC_0413

Notes:

I used freshly ground black pepper powder, you can substitute with white pepper powder.

Don’t over fry the veggies,retain its colour and crunchiness.

Be liberal in adding olive oil. Always eat hot!! 

Reader Interactions

Comments

  28. looks really appetizing…my fav one…I lov eto have it with gobi manchurian gravy..Love the long grains of basmati..It actually looked like broken noodles to me in the 1st look..he he

    Reply

  36. that's awesome Raks. Very pretty! I thought u used something like a mandoline. can u share this knife for Meet My Kitchen Things? 😀 I would love to showcase that and ur pic of the veggies. can?

    Reply

  108. Hi Raks, thanks for posting such a wonderful recipe… your tips and photos on how to cut the carrots into julienne was very helpful.. it would be nice if you could give some tips on cutting the cabbage into julienne as well…

    Reply

  110. Hi Raks, I have tried this multiple times and it always tastes awesome…. Ur recipes are always very good and it makes more fascinating for me to visit ur blog for ur kutti stories u write for every recipe and the stepwise pictures… Thank u 🙂

    Reply

  130. I made this yesterday and the side dish was Knorr chinese machurian veg balls.. the combination was good.. I can't find Chinese manch veg balls in ur recipe index.. Can u share it?

    Reply

  134. hi raks,
    im confused about when to add the salt. should I cook rice along with salt, or should iadd it to the veggies while frying or should i just add it in the last mixing stage and toss the rice with the salt and veggies? please help. thanks.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *