Under the street food category, this Indo Chinese Vegetable Fried Rice is one recipe that I love. When I make the Gobi Manchurian, I always pair it up with this very simple recipe. This is one recipe that I miss eating from the street food stall because they add egg to it. This could be made in a jiffy especially if you have some leftover rice. I make this rice very often for lunch boxes as well. It is so filling and flavorful and my boys don’t mind eating it at room temperature at all. Also. cooking the rice the night before is very helpful to make it in the morning. I also chop all the vegetables and have them ready the night before. That way I just have to saute all the vegetables and add the sauces and mix the rice. Take just under 15 minutes to make in the morning.
What Kind of Rice to Use -
This would be a lovely recipe to use up leftover rice. Based on your preference you could use any kind of rice you have in hand. I used Basmati rice for this recipe, but I also make it at times using brown rice.
What vegetables to use to make this Fried Rice -
I have used whatever vegetables I had in hand, but you could use any vegetable of your choice. A few of the vegetables that would work great (apart from the ones I have used) would be bell pepper, Brussels sprouts, green beans, baby corn, water chestnuts, bean sprouts and so on. Also adding tofu would be an excellent choice.
If you want to make an all-Chinese spread for lunch or dinner, check out these recipes to pair -
Ingredients to make Indo Chinese Vegetable Fried Rice – (serves 4)
Basmati rice – 2 cups Onion – 1 large (chopped fine) Ginger garlic paste – 1 tbsp Spring onions / Green Onions – 4 (chopped fine with the greens) Cabbage -1 cup (chopped fine) Carrot – 2 small or 1 large (chopped fine) Green peas – ½ cup Soy Sauce – 3 tbsp Chili sauce – 1 tablespoon (adjust based on your spice level) Vinegar – 2 tbsp Tomato ketchup – 1 tbsp Oil – 2 tbsp Salt – if needed
Procedure to make Indo Chinese Vegetable Fried Rice
Cook the rice and let it cool down. Cold rice works very well to make this stir-fried rice.
Heat oil in a wok or a wide pan and sauté the onions and spring onions along with ginger garlic paste. Let the onions turn translucent.
Now add the rest of the finely chopped vegetables and sauté it on high heat until halfway cooked. Make sure that the vegetables still have a texture to them.
Add the soy sauce, chili sauce, vinegar, and ketchup, and cook for 2 minutes.
Now add the cooked rice and toss gently to combine. Taste and add more salt if needed.
Serve with Gobi Manchurian or any other gravy!
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