Vegetable Fried Rice

Vegetable Fried Rice is a vibrant and flavorful Indian-Chinese fusion dish that brings together the best of bold flavors and crisp, colorful vegetables. Perfect for a quick weeknight dinner or a tasty addition to your weekend spread, this recipe features perfectly cooked basmati rice tossed with aromatic garlic, crunchy veggies like carrots, beans, and spring onions, all stir-fried with a savory blend of soy sauce and vinegar. The key is to stir-fry on high heat for that fragrant, smoky finish—each bite bursting with umami and freshness.
This version celebrates the Indian adaptation of the classic Chinese fried rice, making it entirely vegetarian to cater to local preferences. The rice remains delightfully non-sticky, thanks to the use of long-grain basmati, and the veggies are cooked just right to retain their crunch and nutritive value. Serve it hot with your favorite Asian-inspired gravies like gobi manchurian or try it with lentil dishes like moong dal fry for a comforting, wholesome meal. Its versatility has made it a star on both street stalls and restaurant menus across India.

Vegetable Fried Rice

Print Recipe

By Malini Serves: 2 Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 1 cup basmati rice
• 1 tsp oil
• ½ tsp salt
• Water for soaking & boiling
• 2 tbsp oil
• 2 cloves garlic, finely chopped
• ½ onion, finely chopped
• 4 tbsp spring onion, chopped
• ¼ carrot, finely chopped
• 2 tbsp cabbage, finely chopped
• 2 tbsp peas
• 5 beans, chopped
• ¼ capsicum, finely chopped
• ¾ tsp salt
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp crushed pepper
• ¼ tsp salt

Instructions

1

Boil the basmati rice with a teaspoon of oil and half a teaspoon of salt until just cooked but still firm. Drain and spread to cool completely.

2

Heat oil in a large wok over high flame. Add chopped garlic and stir for a few seconds until aromatic.

3

Add onions and half the spring onion, sauté until slightly softened but not browned.

4

Toss in the carrots, cabbage, peas, beans, and capsicum along with a pinch of salt. Stir-fry on high heat, ensuring the vegetables remain crunchy and vibrant.

5

Pour in the soy sauce and vinegar, mixing well to coat the vegetables evenly.

6

Add the cooled, cooked rice. Sprinkle in crushed pepper and additional salt if needed, remembering that soy sauce already contains salt.

7

Carefully toss the rice and vegetables together over high heat, taking care not to break the grains.

8

Finally, mix in the remaining spring onions. Serve hot for best taste.

Notes

Tips:
Use long-grain basmati rice for the fluffiest, non-sticky results., Always stir-fry veggies on high heat to retain their crunch and keep them bright., Allow the cooked rice to cool and dry before stir-frying to prevent it from becoming mushy., Refrain from overcooking the vegetables—they should still have a bite., Adjust the seasoning according to your preference, but consider the saltiness of your soy sauce.