Indo Chinese Veg Fried Rice (Using Basmati Rice)
Indo Chinese vegetable fried rice a stir-fried dish made with cooked rice, a mix of vegetables and a combination of chinese condiments and indian spices.
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.
Tried this recipe?Let us know how it was!