Vegetable Fried Rice is a common Indo-Chinese street food found across India. The "Vegetable Fried Rice - An Indo-Chinese recipe" combines the mellow fragrance of basmati or jasmine rice, ginger garlic paste, and fresh vegetables stir-fried in a wok on high heat. The dish is made with long grain rice that is cooked with less water so as to retain the shape of rice grains.
Veg fried rice is eaten with a variety of Indo-Chinese fusion side dishes like Chili Paneer, Gobi Manchurian, Sweet and sour baby corn, Chili Tofu or Tofu Teriyaki.
(Please click here for “Chili Paneer” Recipe that is a good complement for Veg fried rice)
Veg fried rice is very easy to make as it requires very few ingredients that are available in most Indian/Asian grocery stores and also doesn’t involve a lot of prep work. This is a great option for weekday dinners when you need a dish that everyone in the family likes and that is not time-consuming.
The key to getting the earthy rich aroma with a light burnt flavor is to use a wok and fry the ingredients on a very high heat that brings the charring effect. The vegetables need to maintain a crispy texture on the outside while softening inside. The high heat caramelizes the soy sauce and vegetables, which transforms the dish into a highly fragrant and appealing dish.
Veg Fried Rice can be prepared with different variations such as :
- Garlic Chili fried rice (Add Sambal Olek brand chili Paste, Soy sauce and Vinegar)
- Egg fried rice (Add fried eggs chopped into small pieces)
- Baby corn and Mushroom fried rice (Add these while frying the vegetables along with Soy sauce and Vinegar)
- Basil fried rice (Add chopped basil leaves to a combination of Garlic Chili and eggs fried rice)
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