Chinese Fried Rice Recipe Veg Recipes Of India Made Easy

Chinese fried rice is a beloved dish worldwide, and its versatility makes it a perfect go-to meal for vegetarians and vegans alike. In India, where vegetarian cooking thrives, the fusion of Chinese flavors with traditional Indian ingredients creates a delightful and satisfying dish.

This Chinese fried rice recipe is packed with vibrant vegetables, aromatic spices, and the perfect balance of soy sauce and sesame oil. It’s quick to prepare, making it ideal for busy weeknights or lazy weekends.

Whether you’re a seasoned cook or a beginner, this recipe will guide you through every step to create an authentic and delicious plate of veg fried rice that’s sure to impress your family and friends.

Moreover, this recipe embraces the Indian palate by including commonly available vegetables and spices, making it not only tasty but also accessible. If you enjoy experimenting in your kitchen, you’ll love how this fried rice can be customized with your favorite veggies and proteins.

Let’s dive in and explore why this dish deserves a permanent spot on your dinner table!

Why You’ll Love This Recipe

This Chinese fried rice recipe is a fantastic blend of flavors and textures, combining crunchy vegetables with soft, fragrant rice. It’s a one-pan wonder, meaning less cleanup and more enjoyment.

The recipe is naturally vegetarian and can be made vegan by adjusting a few ingredients, making it inclusive for all dietary preferences.

Additionally, it’s highly adaptable—you can use leftover rice, add your favorite veggies, or tweak the seasoning to suit your taste. The fast cooking time ensures you get a wholesome meal on the table quickly.

Plus, it’s a great way to sneak in a variety of colorful vegetables, boosting your meal’s nutritional value.

If you love this recipe, don’t forget to check out other delicious veg dishes like Thelma Sanders Squash Recipe or Passover Zucchini Kugel Recipe for more inspiration!

Ingredients

• 2 cups cooked basmati rice (preferably day-old, cold rice)
• 1 cup mixed vegetables (carrots, peas, bell peppers, corn, finely chopped)
• 1 small onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (optional)
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil or any neutral oil
• 1/2 teaspoon black pepper powder
• Salt to taste
• 2 spring onions, chopped (for garnish)
• Optional: 1/4 cup roasted cashews or peanuts for crunch

Equipment

• Large wok or non-stick frying pan
• Spatula or wooden spoon
• Sharp knife and chopping board
• Grater (for ginger)
• Measuring spoons and cups
• Bowl for mixing ingredients

Instructions

1. Prepare your ingredients: Chop all the vegetables finely, mince the garlic, grate the ginger, and slice the spring onions. Make sure your cooked rice is cold and separated to avoid clumps.
2. Heat the wok: Place your wok or pan on medium-high heat. Add the vegetable oil and allow it to heat up.
3. Sauté aromatics: Add the chopped onions, minced garlic, ginger, and green chilies. Stir-fry for 2-3 minutes until fragrant and onions turn translucent.
4. Add vegetables: Toss in the mixed vegetables and stir-fry for 4-5 minutes until they are tender but still crisp. If using frozen vegetables, ensure they are thawed and drained.
5. Incorporate rice: Add the cold cooked rice to the wok. Break up any clumps gently with your spatula. Stir-fry everything together for 3-4 minutes to mix well and heat through.
6. Season: Pour the soy sauce evenly over the rice and vegetables. Drizzle the sesame oil and sprinkle salt and black pepper. Stir continuously to coat the rice evenly with the sauce and spices.
7. Final touches: If using, add roasted cashews or peanuts for added texture. Stir-fry for another minute.
8. Garnish and serve: Turn off the heat, sprinkle chopped spring onions on top, and give a final mix. Serve hot and enjoy!

Tips & Variations

Use day-old rice for the best texture—freshly cooked rice tends to be too soft and sticky for fried rice.

You can customize this recipe by adding tofu cubes or paneer for extra protein. For a more Indian twist, add a pinch of garam masala or chaat masala while seasoning.

If you prefer a spicier flavor, increase the number of green chilies or add a dash of red chili sauce.

For a healthier version, swap out white rice for brown rice or quinoa. You can also enhance the flavor by adding a splash of vinegar or a teaspoon of sugar to balance the soy sauce’s saltiness.

Feel free to experiment with different vegetables based on what you have available.

Nutrition Facts

Note: Nutrition facts may vary based on exact ingredients and portion sizes.

Serving Suggestions

This veg Chinese fried rice pairs wonderfully with a side of hot Veg Manchurian or crispy Spring Rolls for a complete Indo-Chinese meal. For a lighter option, serve it with a fresh cucumber and carrot salad tossed in lemon and chaat masala.

It also works great as a standalone meal, perfect for lunchboxes or quick dinners. Leftovers can be reheated easily, making it a practical choice for meal prep.

For some added protein, consider topping with a fried egg or mixing in some cooked chickpeas.

Conclusion

Chinese fried rice is a versatile and flavorful dish that perfectly blends the essence of Chinese cooking with Indian vegetarian preferences. This recipe is easy to prepare, nutritious, and highly adaptable, making it a staple in many Indian households.

The combination of fresh vegetables, aromatic spices, and the savory soy-sesame sauce creates a dish that’s both comforting and exciting to the palate.

Whether you’re cooking for yourself, family, or guests, this fried rice recipe is sure to impress. It’s a wonderful way to enjoy a quick yet wholesome meal without compromising on taste or nutrition.

Don’t hesitate to explore more vegetarian delights like the Peda Recipe Ricotta Cheese or the Pecan Crackers Recipe to expand your culinary repertoire. Happy cooking and enjoy your delicious Chinese fried rice!

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