Indo Chinese Vegetable Fried Rice is a flavorful and quick to make recipe. A great recipe to make with leftover rice.
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 left over 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 it 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 the 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 I hand, but you could use any vegetable of your choice. 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 one. 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 -
- Chinese Hot And Sour Soup - Vegetable Hot And Sour Soup
- Gobi Manchurian | Cauliflower Manchurian | Gobhi Manchurian
- Xian Bing | Chinese Stuffed Pancake - Vegetarian
- Vegetable Lo Mein - Chinese Vegetable And Tofu Lo Mein
- Homemade Fortune Cookies | Chinese Fortune Cookies
- Chinese Peanut Sesame Ginger Brittle
Ingredients to make Indo Chinese Vegetable Fried Rice – (serves 4)
- Basmati rice – 2 cup
- 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 half way 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!
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Indo Chinese Fried Rice
Ingredients
- 2 cups Basmati rice
- 1 Onion chopped fine
- 1 tablespoon Ginger garlic paste
- 4 Spring onions chopped fine with the greens
- 1 cup Cabbage chopped fine
- 2 small Carrot chopped fine
- ½ cup Green peas
- 3 tablespoon Soy Sauce
- 1 tablespoon Chili sauce adjust based on your spice level
- 2 tablespoon Vinegar
- 1 tablespoon Tomato ketchup
- 2 tablespoon Oil
- as needed Salt
Instructions
- Cook the rice and let it cool down.
- 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 half way 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!
Priya says
What brand of chili sauce do you use?
Sandhya Ramakrishnan says
Priya, I keep mixing up different brands. This time used a local brand from my local Vietnamese store. Or I make my own.
Sapna says
We love indo Chinese food to the core. Your fried rice looks so tempting that I want to try them now.
Anshu says
Oh I am game for the Indo-Chinese dishes for any meal of the day and the vegetable fried rice is the must-have whenever we are out for a Chinese meal. Your preparation looks so delicious and perfectly made with such tempting pictures....
sasmita says
Indo Chinese cuisine is one of my fav ! This Indo Chinese Vegetable Fried Rice looks so so perfect for me to include in weekend meal. Super simple yet much flavorful !
Uma Srinivas says
When we are In India we use to eat indo Chinese fried rice. This recipe reminded me my old days. Rice looks so yummy!
Priya Srinivasan says
Lovely combo sandhya, i love how you have served them, makes it so delicious to look and literally want to dive into those pics and enjoy them!!!
Amara says
Love the new pics and of course the rice, it's such an inviting dish.
Shailender Sharma says
Fried rice are my favourite and I don't even look for any accompaniment with it. Just little extra salt and they work as a complete meal for me with curd. Your bowl of rice is spellbound.
Mayuri Patel says
Perfect fried rice with vegetables and gobi manchurian. I must admit I've not tasted street Chinese food. I prefer making fried rice at home as it allows one to add vegetables of one's choice and its not too oily.
Lata Lala says
The best way to use leftover rice when making Indo Chinese khana is always a good idea.
We call it fried Rice. The pics look so tempting as this goes very well with Manchurian.
I made this combo yesterday for dinner as my kids love this.
Usha says
This is a great recipe to use up leftover rice. I skip vinegar and ketchup in fried rice. I should try it next.
Swati says
One of the favourite way of using leftover rice or when making Indo Chinese menu. Rice pics look so inviting with Manchurian bowl behind.. tempting me to make it soon for my kids as it is their favourite combo too.
Mirlene says
My family and I could eat this all day. Very delicious.
Sandhya Ramakrishnan says
Thank you Mirlene!
Gayatri says
Nice recipe! Would surely try it.What options for gravy to go along this do you suggest? Any recipe I can look into?
Sandhya Ramakrishnan says
Gayatri, thanks a lot! I usually make Gobi Manchurian to go along with it or some sweet and sour stir fry.
Pavani says
This is one of our family favorite dishes. Great way to use up leftover rice and even my picky 12 year old will eat the veggies in this one. Great share!!
Sandhya Ramakrishnan says
Thanks Pavani!
Choclette says
I'm so boring with my rice. I tend to just boil it and let the flavour of whatever dish I'm making take the lead. But your recipe looks so delicious, I feel like next time I cook rice, I need to make more of an effort.
Sandhya Ramakrishnan says
This is not that hard Choclette and you will love the recipe. Give it a try.
Vaishali Sabnani says
With new pics , looks all the more tempting ! They have always pleased me and with the manchurian combo they will be a total hit .
Harini Rupanagudi says
The new pictures look definitely vibrant. I also make this combo of manchurian and fried rice and the kids don't complain a bit 🙂
Srivalli Jetti says
The new pictures look awesome Sandhya, we love this combination as well!