Simple steamed basmati rice turns into a colorful, veggie-loaded desi fried rice in this quick recipe. You get crunchy vegetables and buttery, fluffy rice grains coated in a tangy, smoky, spicy sauce in every single bite. If you have your rice and vegetables prepped, this easy indo chinese rice recipe comes together in about 15 minutes!
Save The Recipe!
Just enter your email and we'll send this post to you!
Unlike regular fried rice, indian fried rice is usually served on the side with indo chinese dishes such as crunchy gobi manchurian, street style chilli paneer or fiery chilli chicken and a bowl of warm soup.
I almost always have cooked basmati rice in the fridge, so this fried rice an easy go-to meal. I make it at least once a week and pack it for school or work lunches because it tastes just as delicious at room temperature.
The flavors are a fusion of indian spices, high heat chinese stir fry technique and punchy sauces. It's easy to customize too. You can add scrambled egg for richness, shreded or ground chicken for protein, or paneer/tofu for a vegetarian twist.
Ingredients
- Cooked Basmati Rice - A must for Indian fried rice! Cook aged long grain basmati rice a day ahead or few hours ahead and cool completely For the best teture, chill the rice for a few hours to allow the grains to firm up.
- Vegetables - Any vegetables of choice can be used. The only note I have it to not thinly slice the vegetables as you want them to retain their crunch and remain juicy when stir fried with rice.
- Dark Soy Sauce - A must again! Light soy sauce wont work as well, because dark soy brinks in deep smokiness that we desire in Indian style fried rice. As in most of my desi chinese recipes, I use Ching's brand.
- Vegetable Boullion - During recipe testing, I felt that the rice needed something more. Typically street vendors use MSG (ajinomoto) to add a punch and I figured that a touch of vegetable or chicken boullion stock does the same trick in homemade version. You get a well rounded, savory flavor in rice.
My Top Tips
- Tip #1 - Don't let the garlic brown too much or get burnt. It completely changes the taste of your fried rice. Transculent garlic gives a great taste while burnt makes teh rice bitter.
- Tip #2 - Add the soy sauce to the wok, not over rice. This helps it caramalize instantly for a smokiness and immediately boosts the flavor!
- Tip # 3- Lastly, use your wok or cooking pan accodring to the quantity of rice. In a small size wok, the rice tends to get soggy instead of toasting.
Instructions
Below are step pictures and quick image run down to show you how to make desi fried rice. Detailed recipe instuctions are written in the recipe card.
- Stir fry all the aromatics in oil on high heat in a seasoned carbon steel wok(or a nonstick pan works good too).
2. Next, add all the vegetables and stir fry on high heat for 4-5 minutes, until the vegetables remain crunchy & colorful yet get lightly charred.
3. Carefully add cold basmati rice ver the vegetables. Add the sesame oil(if using), spices and condiments. Push rice to a side and add soy sauce directly over the hot wok!
4. Toss the rice gently to evenly coat with spices and sauces. Make sure to break up lumps without mashing rice. Stir fry for 3-5 minutes on high heat until rice is heated through and slightly toasted.
Indo Chinese Veg Fried Rice (Using Basmati Rice)
Ingredients
- 3 tablespoon cooking oil
- 1 teaspoon toasted sesame oil optional
- 1 tablespoon garlic finely chopped
- 1 teaspoon ginger minced
- 2 green chilli chopped (adjust quantity to taste)
- ½ cup onion thinly sliced
- 5 scallions green & white parts chopped separately
- 3 cup cooked basmati rice cold
- 2 tablespoon cilantro leaves chopped
Vegetables
- ¼ -½ cup carrot cut into sticks
- ¼ cup green bell pepper cut at an angle into sticks
- ¼ cup red bell pepper cut at an angle into sticks
- ¼ cup french green beans blanced, cut into 1 inch pieces
- 2 tablespoon yellow corn
- 2 tablespoon green peas
- ¼ cup cabbage shredded, I didnt use
Spices & Chinese Sauces
- ½ teaspoon black pepper powder
- ¼ teaspoon garam masala powder
- 1 teaspoon chilli garlic sauce I use Huy Fong Chilli garlic sauce
- 2 teaspoon dark soy sauce
- 1 teaspoon vegetable boullion paste or stock cube optional but recommended
- 1 teaspoon salt or to taste
- ½ tablespoon rice vinegar
Instructions
- Heat up the cooking oil & sesame oil in a wok or a wide pan ( 12 inch or larger) on medium high.
- Add the garlic, ginger, green chili and white scallion parts to the oil and fry for 20-30 seconds or so till you see tiny blisters on the chili skin. Take care that the garlic doesnt burn or turn deep brown.
- Next add the vegetables. Sprinkle a pinch of salt and on high heat, continue to stir fry for 3-5 minutes. We want them to steam and soften but still remain crunchy and get lightly charred.
- Add the cold cooked basmati rice to the wok. Sprinkle garam masala, black pepper powder over rice. Push rice to a side and add dark soy sauce, vegetable boullion paste and chilli garlic sauce directly over the surface of wok.
- Break the rice lightly using spoon without mashing. Toss so that the rice and vegetables are nicely mixed and the grains are coated in teh spices and condiments we added. Stir fry over high heat for 3-4 minutes until the rice is warmed through and slightly toasted. Do not fry for too long else rice starts breaking.
- Finish with vinegar, cilantro leaves and chopped green parts of spring onions. Taste and adjust the seasonings if needed. Serve immediately.
Notes
- You can skip or vary the quantity of toasted sesame oil based on your liking. Keep in mind that it has a strong scent and flavor.
- Add tofu, fried egg, pre cooked shrimp,chicken or any kind of protein in the recipe just at the end and warm it through with the rice
- .Don't let the garlic brown too much or get burnt. It completely changes the taste of your fried rice. Transculent garlic gives a great taste while burnt makes teh rice bitter.
- Lastly, use your wok or cooking pan accodring to the quantity of rice. In a small size wok, the rice tends to get soggy instead of toasting.
I'd Love to Hear from You!