Indo – Chinese style veggie fried rice is a popular street food across India. It is mildly flavored aromatic rice dish, made with perfectly cooked basmati rice, and then sautéed with vegetables and Chinese sauces using a Wok pan. You can easily customize the fried rice to your preferred taste , make it spicy or less spicy or add any stir fry vegetables / proteins. The fried rice tastes delicious on its own or serve with Cauliflower Manchurian ( popular Indo Chinese style curry). Recipe includes detailed instructions, how to cook rice in traditional method with stepwise pictures and tips.
Any stir fry vegetables like carrots, any color cabbage, spring onions, bell peppers , onions, broccoli, sugar snap, baby corn, mushrooms, bean sprouts , paneer/Tofu can be added. Less quantity of Soya Sauce , hot sauce is used, so the fried rice colors is mostly white , but you could adjust it to your preference. This is how most fast foods in India serve it.
Restaurants calls it differently on their menu, different ingredients like paneer /tofu / chicken / eggs is added to the base cooked basmati rice, and it is named as paneer fried rice, chicken fried rice / Schezwan /egg fried rice. Indo Chinese foods is increasingly becoming popular these days, especially fried rice , noodles , Manchurian curry, stir fry appetizers are the most popular once. Even a typical South Indian restaurant serves fried rice , noodles and Gobi ( cauliflower Manchurian).
Its the most favorite food for kids too, they want to eat noodles / fried rice when compared to Idly or dosa. I highly recommend making it at home , instead of buying it outside. The fast foods/ restaurant adds a lot of addictive’s ( tastes makers) for example Ajinomoto is one main ingredient used ( Monosodium Glutamate, Umami Seasoning ), lots of oil , and use less vegetables. But when you make them at home , its fresh and more healthier ( of – course you can avoid the artificial flavors ) and make real food.
How to make fresh paneer from scratch for paneer fried rice ?
Making homemade paneer is super easy , simple steps to follow , find below the detailed recipe with stepwise picture to make a perfect paneer, tips to freeze given.
How to use frozen paneer for making the fried rice?
Buy paneer (Indian cottage cheese) from Indian market or from Costco , you can also buy from online , amazon sells them. If you’re buying block paneer , I cut it into required shapes and sizes , and freeze them in individual zip locks ( see the above homemade paneer post for tips and pictures to freeze).
When you start the fried rice preparation, remove paneer from freezer ( as a whole block or cut cubes ) remove the plastic cover / zip lock , place them in a bowl / plate and microwave for one to two minutes or more depending on the the quantity and size of the paneer( if microwaving a whole paneer block – then make sure to turn paneer every now and then , to avoid paneer from getting crumbly / or too soft ). Microwave just until the paneer is thawed ( still firm , but not hard or too soft ). If using block paneer, then after thawing cut into small cubes and use it in the recipe.
Other ways to thaw frozen paneer – Remove frozen paneer from the freezer, and leave it inside the refrigerator overnight, then cut it into cubes when needed, and use it.
How to make paneer fried rice (see below picture of paneer fried rice) – One way is to stir fry the paneer ahead of time – add few drops of oil in a non stick pan / wok , and toss the thawed / cubed paneer to slightly golden brown color in low – medium flame, and then add it with the sauces and veggies (see below for recipe) , toss well and finally add the cooked rice and mix well, paneer fried rice is now ready. Second way – you need not stir fry the paneer to golden brown color. Simply thaw the paneer, cut into cubes , and add it with sauces and veggies and finally add rice, mix well and serve.
Serving suggestions
Serve fried rice as it is or with the best combination and popular Indo- Chinese food, Gobi / Cauliflower Manchurian (see below link for recipe, Cauliflower Manchurian is served over fried rice (KFC India Inspired RICE BOWLS) , Cauliflower 65 ( Gobi 65 , fried cauliflower) also pairs well with fried rice.
Storing and reheating Instructions
Refrigerate any leftover fried in a clean dry container ( preferably glass container). Veggie Fried rice stays good for up to 5 to 7 days in fridge. Make sure to place the container in the inner most portion of the refrigerator (away from the door) for longer shelf life. Reheating – (make sure to use a clean dry ladle / spoon to scoop the rice) place the bowl in the a microwave safe bowl, sprinkle water on the rice (to prevent the rice from getting dry), cover and reheat for 1 to 2 minutes or until warm ( or more ) depending on the quantity you’re heating. I’ve not freezed it , so I’m not sure how long it would stay good in the freezer.
Fried rice can be made ahead of time for a ‘Gathering ’. Cook the fried rice, and cool down completely to room temperature. Transfer to party trays and cover the trays with foil – lid if you have one or use a clear wrap and cover the top fully without gap. Can also use foil sheet warps to cover over the clear warp just for an extra protection and leak proofing. For Reheating Party Trays, pre heat the oven to 350 F , sprinkle water on rice , and place the trays inside oven and heat for 5 to 10 minutes or until the rice becomes warm to touch (not hot) (take it in between, stir and place it back). Or use a chafing dish – burner to reheat ( recommended – this helps the food to keep warm for the entire party).
Other Chinese Cuisines recipes , I’ve listed few below,
- PF Chang’s Vegetarian Lettuce Wraps
- Easy Vegetable Noodles Recipe
- Homemade Hoisin Sauce Recipe
- PF Chang’s Chicken Lettuce Wraps
- Gobi Manchurian Gravy – Below picture , Cauliflower Manchurian is served over fried rice (KFC India Inspired RICE BOWLS)
Step by step pictures of how to make the fried rice
Ingredients required – basmati rice , oil, minced garlic cloves, spring onions ( cut green portion and white portion into thin rounds), cut carrots – capsicum and cabbage into 1-inch lengthwise, pepper powder , white granulated sugar , salt , soya sauce , tomato sauce , green chilli sauce. (sauces are not displayed in the below picture).
How to cook rice in traditional method ?
Take 1 cup basmati rice in a bowl and rinse in cold water 2 to 3 times, and soak with water for 10 minutes. In a pot, add 10 cups of water (for 1 cup rice), cover the pot and bring the water to a rolling boil. Once it starts boiling, add the soaked rice into the boiling water (can discard the soaked water), add 1 tsp of salt, and 1 tablespoon of oil to the boiling water , stir well in medium-low flame (make sure the water doesn’t over flow when boiling , adding oil helps in keeping the rice from sticking together). Set timer for 8 minutes and cook the rice without covering it with the lid( stir in-between). Once the timer is done, check if the rice is cooked (when the rice is pressed it should not be mushy or not too hard to press but still firm).
Now carefully drain the boiling water using a fine strainer, or by using the traditional method as shown in the picture below ( cover the pot with the lid/plate with holes , tilt the pot carefully, and rest it onto a bowl underneath it, so the starch from the cooked rice can be drained). It may take few minutes to completely drain the starch water. Then spread the cooked rice in a wide plate, and let it cool completely to the room temperature ( this is very important step , if the rice is hot, the texture of the fried rice will completely change, rice will break and become mushy).
Cook the fried rice using Wok pan
Now take a wok (preferred) or a heavy bottomed pan to make the fried rice. Add the remaining 2 tablespoon oil and heat the wok in medium – high flame, once hot add garlic, white portion of the spring onions, and sauté until the garlic is fragrant, and slightly golden ( do not burn the garlic). Add thinly sliced carrots, capsicum, and sauté for a minute only( vegetables should retain its crunchiness). Then add cabbage, and just give it a quick stir ( cabbage cooks really fast). Add pepper powder, sugar, 1/4 tsp salt, soya sauce, green chili sauce, tomato ketchup, and mix well.
Now add the cooked rice with the the sauce mixture, and sauté / toss well in medium – high flame ( mix well and combine rice , veggies and sauces) making sure not to break the rice. Switch off the flame, transfer to a bowl immediately, and garnish with the green portion of the spring onions on the top. Serve fried rice as it is or enjoy with cauliflower Manchurian .
Ingredients
Instructions
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Preparation
How to cook rice in traditional method ?
- Take 1 cup basmati rice in a bowl and rinse in cold water 2 to 3 times, and soak with water for 10 minutes. In a pot, add 10 cups of water (for 1 cup rice), cover the pot and bring the water to a rolling boil. Once it starts boiling, add the soaked rice into the boiling water (can discard the soaked water), add 1 tsp of salt, and 1 tablespoon of oil to the boiling water , stir well in medium-low flame (make sure the water doesn't over flow when boiling , adding oil helps in keeping the rice from sticking together). Set timer for 8 minutes and cook the rice without covering it with the lid( stir in-between). Once the timer is done, check if the rice is cooked (when the rice is pressed it should not be mushy or not too hard to press but still firm).
- Now carefully drain the boiling water using a fine strainer, or by using the traditional method as shown in the picture below ( cover the pot with the lid/plate with holes , tilt the pot carefully, and rest it onto a bowl underneath it, so the starch from the cooked rice can be drained). It may take few minutes to completely drain the starch water. Then spread the cooked rice in a wide plate, and let it cool completely to the room temperature ( this is very important step , if the rice is hot, the texture of the fried rice will completely change, rice will break and become mushy). Cook the fried rice using Wok pan
- Now take a wok (preferred) or a heavy bottomed pan to make the fried rice. Add the remaining 2 tablespoon oil and heat the wok in medium - high flame, once hot add garlic, white portion of the spring onions, and sauté until the garlic is fragrant, and slightly golden ( do not burn the garlic). Add thinly sliced carrots, capsicum, and sauté for a minute only( vegetables should retain its crunchiness). Then add cabbage, and just give it a quick stir ( cabbage cooks really fast). Add pepper powder, sugar, 1/4 tsp salt, soya sauce, green chili sauce, tomato ketchup, and mix well. Now add the cooked rice with the the sauce mixture, and sauté / toss well in medium - high flame ( mix well and combine rice , veggies and sauces) making sure not to break the rice. Switch off the flame, transfer to a bowl immediately, and garnish with the green portion of the spring onions on the top. Serve fried rice as it is or enjoy with cauliflower Manchurian .
Notes
- How to save cooking time - Cook the rice first , while the rice is cooking , you can do the preparation ( cutting the veggies) . Then stir fry veggies , sauce and add rice , mix well.
- I like to cook the rice in traditional cooking method, because I've better control on the texture of the rice ( can check in between to see if the rice is cooked perfectly ).
- You can also cook rice in other methods - In pressure cooker, and add 1 cup basmati rice and add 1 and 1/4 cups of water, and pressure for 1 whistle only. Other methods, you can cook rice using the Instant pot . Any method you choose to cook the rice - do not forget to cook the rice with salt . Make sure to spread the cooked rice on a plate, and completely cool it to room temperature, before adding it to the wok ( this will help the rice from breaking while mixing it with the sauces / veggies).
- Most of the restaurants / fast food adds Ajinomoto (Mono Sodium Glutamate ) for flavor, but I did not use it. Instead added sugar to give that umami flavors ( so don't skip sugar in the recipe).
- This recipe uses less soya sauce ( the fried rice color will remain white with less soya sauce). If you wish to add more soya sauce , you can add to your taste preference ( note - color of the fried rice will change to dark brown).
- How to make it spicy ? You can add siracha sauce / any chilli sauce for extra spiciness (add 1/2 teaspoon , check and add more if required).
- If doubling the recipe - Increase the serving size on the recipe card , and follow the ingredient measurements as given , rest of the procedure remains the same.
- How to make egg fried rice ? After mixing the cooked basmati rice with the veggies and sauces (at the end), make a well in the center of the rice, break 1 large egg ( for 1 cup of rice) , make it scrambled eggs , then mix will other ingredients and serve as egg fried rice.
- Cutting the vegetables as mentioned in lengthwise will allow even cooking, and easy to eat as well. Also it enhances the overall look of the fried rice.
Other rice dish recipes , I've listed few below,
- Chipotle Cilantro Lime Cauliflower Rice Instant Pot
- Instant Pot Soya Keema Biryani
- Thengai Paal Sadam | Coconut Milk Rice
- Restaurant Style Chicken Biryani
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This fried rice turned out delicious, just like we get in the fast foods back home. I made it with paneer and veggies, my kids loved it! thanks for this Indian version recipe!
Thanks so much, Meham! for trying out the recipe, and for your feedback. I’m happy to know you liked it, my kids like it too, because of the less soy sauce used in the fried rice.
Basmati rice has a beautiful fragrance that brings out the best in pulao and most biriyanis. Unfortunately it’s not my favorite choice for Chinese and other South Indian dishes. I use Sona Masoori or Jeeraga Samba
Hi Sandhya, you can use any variety rice for making this fried rice, I personally like basmati rice for its distinct flavor, and texture, but again its a personal choice, thank you!