Chinese Fried Rice Recipe Indian Vegetarian Style Made Easy

Chinese fried rice is a beloved dish around the world, known for its vibrant flavors, delightful textures, and incredible versatility. When adapted to an Indian vegetarian style, this recipe becomes a perfect fusion of two rich culinary traditions.

The use of Indian spices along with fresh vegetables transforms classic Chinese fried rice into a hearty, wholesome meal that is both satisfying and nutritious. This dish is quick to prepare, making it an ideal choice for busy weeknights or when you want to impress guests with a flavorful yet simple dish.

Whether you are a seasoned cook or a beginner in the kitchen, this Indian vegetarian Chinese fried rice recipe will soon become one of your favorites. It’s packed with colorful veggies, fragrant spices, and fluffy rice, creating a dish that’s not only delicious but also visually appealing.

Best of all, it’s completely vegetarian, making it suitable for a wide range of diets. Let’s dive right into this flavorful journey!

Why You’ll Love This Recipe

This Indian vegetarian Chinese fried rice recipe is a delightful blend of flavors and textures that makes it stand out. It’s:

• Quick and easy: Ready in under 30 minutes, perfect for busy days.
• Customizable: Use any vegetables you have on hand.
• Nutritious: Packed with fresh veggies and wholesome rice for a balanced meal.
• Flavorful: Indian spices add a unique twist to the classic Chinese fried rice.
• Vegetarian-friendly: No meat or eggs needed, making it suitable for vegetarians and vegans alike.

Plus, it’s a great way to use leftover rice and reduce food waste without compromising on taste.

Ingredients

• 2 cups cooked basmati rice (preferably day-old for best texture)
• 1 cup mixed vegetables (carrots, peas, bell peppers, beans, finely chopped)
• 1 medium onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 green chilies, finely chopped (adjust to taste)
• 2 tablespoons oil (vegetable or sesame oil preferred)
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon soy sauce (use vegetarian soy sauce)
• 1 teaspoon chili sauce or sriracha (optional, for heat)
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• Spring onions, chopped for garnish
• 1/4 cup roasted cashews or peanuts (optional for crunch)

Equipment

• Large wok or non-stick frying pan
• Wooden spatula or spoon
• Knife and chopping board
• Measuring cups and spoons
• Mixing bowl (for prepping vegetables)

Instructions

1. Prepare the rice: Use day-old cooked basmati rice for best results. If using freshly cooked rice, spread it on a plate to cool and dry slightly to prevent clumping.
2. Heat oil and mustard seeds: In a large wok or frying pan, heat the oil over medium-high heat. Add mustard seeds and wait until they start to pop.
3. Sauté aromatics: Add minced garlic, grated ginger, and green chilies to the pan. Stir-fry for about 30 seconds until fragrant.
4. Add onions and vegetables: Toss in the chopped onions and cook until translucent. Then add the mixed vegetables and stir-fry for 4-5 minutes until tender but still crisp.
5. Spice it up: Sprinkle turmeric powder and garam masala over the vegetables. Stir well to coat the veggies evenly with the spices.
6. Add the rice: Gently add the cooked rice to the pan, breaking up any clumps with your spatula. Mix thoroughly to combine with the vegetables and spices.
7. Season: Pour in the soy sauce and chili sauce (if using). Add salt to taste. Stir-fry continuously for 4-5 minutes to allow the flavors to meld and the rice to heat through.
8. Add nuts (optional): Toss in roasted cashews or peanuts for a delightful crunch and stir well.
9. Finish and garnish: Turn off the heat. Sprinkle chopped fresh coriander and spring onions on top for freshness and color.
10. Serve hot: Transfer to a serving dish and enjoy your Indian vegetarian Chinese fried rice immediately!

Tips & Variations

“For the best texture, always use day-old rice. Freshly cooked rice tends to become mushy when fried.”

• Vegetable choices: Feel free to add corn, broccoli, or baby corn depending on availability.
• Protein boost: Add cooked paneer cubes or tofu for extra protein.
• Oil options: Use sesame oil for a more authentic Chinese flavor or a neutral oil if preferred.
• Vegan adaptation: Ensure soy sauce and chili sauces are vegan-friendly.
• Make it spicy: Add extra green chilies or a dash of black pepper for more heat.
• Low-sodium option: Use low-sodium soy sauce and reduce salt accordingly.
• Leftover use: This recipe is fantastic for using leftover vegetables and rice, reducing waste.

Nutrition Facts

Serving Suggestions

This Indian vegetarian Chinese fried rice pairs wonderfully with a variety of dishes. For a complete meal, consider serving it alongside crispy vegetable spring rolls or a refreshing cucumber raita.

Adding a bowl of hot and sour soup or a simple dal tadka on the side can elevate your meal experience.

If you want to explore more exciting vegetarian recipes, check out these favorites:

• Thelma Sanders Squash Recipe – a flavorful side to complement your rice
• Peda Recipe Ricotta Cheese – a sweet ending to your meal
• Pickled Cherry Pepper Recipe – add a tangy kick alongside

Conclusion

This Indian vegetarian Chinese fried rice recipe is a fantastic example of how fusion dishes can bring together the best of different culinary worlds. It’s easy to prepare, adaptable to whatever vegetables you have, and bursting with bold, comforting flavors.

Whether you’re cooking for family, friends, or just yourself, this dish offers a delicious way to enjoy a wholesome, satisfying meal.

By incorporating Indian spices and fresh produce, you get a vibrant plate that’s not only colorful but also packed with nutrients. The recipe is perfect for those seeking a vegetarian option that doesn’t compromise on taste or texture.

We hope this recipe inspires you to experiment more with your kitchen creations and enjoy the delightful journey of cooking fusion cuisine. Happy cooking!

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