Veg Fried Rice
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
- 2
Step 2
- a.Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
- 3
Combine with rice and sauces: Add the chilled, cooked rice to the wok
- a.Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
- 4
Step 4
- a.Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice. It's drier and less likely to get mushy, resulting in a better texture.
- 2Chop all your vegetables to a similar, small size for quick and even cooking.
- 3Cook on high heat. This is key to getting that restaurant-style 'wok hei' or smoky flavor.
- 4Don't overcrowd the pan. If you don't have a large wok, cook the rice in two batches.
- 5Prep everything before you start cooking. Stir-frying is very fast, so you won't have time to chop once you begin.
Adapt it for your goals.
High protein
Add 200g of crumbled firm tofu or paneer along with the vegetables for a protein boost. Stir-fry it first until golden, then set aside and add back at the end.
gluten freeGluten free
Ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
kid friendlyKid friendly
Omit the green chilies and reduce the white pepper to just a pinch for a milder flavor that kids will love.
quickQuick
Use a bag of frozen mixed vegetables (like carrots, peas, and corn) to completely skip the chopping step.
healthyHealthy
Use cooked brown rice or quinoa instead of white rice. You can also add more vegetables like broccoli and spinach for extra nutrients.