Easy Indian Vegetable Fried Rice

This vegetable Indian fried rice is easy, flavorful, and a restaurant-quality recipe. Made with leftover brown or white rice and tender vegetables, it’s a healthy dish that could be served on the side or enjoyed as a satisfying principal.

Better of all? This veg fried rice recipe takes just quarter-hour to cook!

Fried rice is available in many variations. The most well-liked, after all, is the Chinese fried rice, but then there’s the Indo-Chinese version which was all of the craze in India after I was growing up within the 90s.

The Indian fried rice uses a couple of more seasonings and sauces than the Chinese version and is spicier. It is usually served without eggs to accommodate the dietary needs of vegetarians in India.

This easy fried rice recipe is my tackle each versions and offers you the choice to make it with or without eggs.

Reasons to like this recipe

• The proper strategy to repurpose leftover cooked rice and vegetables lying in your refrigerator. 
• Easily customizable – add any veggies that you simply like!
• Needs lower than quarter-hour of cooking time.
• A lot healthier than takeout fried rice.

History of the recipe

While an actual date can’t be pinpointed, fried rice is believed to have been invented throughout the Sui dynasty within the province of Jiangsu.

The normal recipe can still be found today and is named Yangzhou (pronounced Yangchow) fried rice. Additionally it is generally known as “Special fried rice” in Chinese restaurants within the US. It’s comprised of rice, prawns, pork, peas, and scallions.

Many versions of the unique fried rice can be found, with many flavor combos and protein sources available. Vegetarian versions include tofu, rice, and/or crisp vegetables. Chicken fried rice can also be a well-liked variation of the normal recipe.

There’s also Indian-style fried rice, an Indo-Chinese recipe that uses more spices than the normal Chinese version and is made without eggs. It’s a extremely popular street food in India, and also you’ll often see folks lined up across the roadside stalls to savor this fragrant Indian fried rice.

Because of its quick and easy preparation, savory flavor, and adaptable recipe, this versatile and popular dish has stood the test of time.

Read More: All About Chinese Fried Rice

Here’s what you should make the recipe

Variations to try

• For a dose of vegan protein, use pan-fried tofu as an alternative of eggs. 
• Add finely chopped pineapple after the rice is mixed to make pineapple fried rice.
• You can even add sauteed shrimp or shredded rotisserie chicken to combine it up.
• Add roasted nuts and seeds reminiscent of cashews, peanuts, and sesame seeds for added crunch and flavor.
• Give your vegetable fried rice an additional boost of veggies by adding bell pepper, edamame, and broccoli. Get creative and add whatever you want best. Note: Using purple cabbage will cause your scrambled eggs to vary color.
• Add some oyster sauce for a wealthy, savory flavor that’s big on umami. Be sure you reduce in your soy sauce by one tablespoon to make sure you don’t overwhelm the dish.
• Chopped cilantro – You can even serve it with finely chopped cilantro.

Methods to make fried rice

• Wok – If you will have one available, a big wok is all the time the most effective alternative for stir-fried dishes like this one. It’s made out of carbon steel, meaning it heats more quickly, sticks less, and uses less oil than a conventional skillet.
• Large skillet – In the event you don’t have a wok available, you may all the time use a nonstick skillet to make your Chinese fried rice.
• Easy Pot – Many recipes use Easy Pot to make fried rice, but I don’t prefer it since it doesn’t have enough surface area as a wok or skillet does. I do make the rice using Easy Pot, though.

Using fresh rice vs. day-old rice

Using chilled leftover rice is best for this dish since it is drier and fewer sticky. The starch changes when the rice is totally cooled down, yielding fried rice where the grains are separate and never clumpy.

Note: If using leftover rice, remove any clumps using your fingers. Also, ideally, let the refrigerated rice come to room temperature before cooking it with the veggies.

Don’t worry; you may achieve similar results with freshly cooked rice. Spread the rice over a baking sheet to chill it down and make it clump-free.

Easy methods to prep ahead

You’ll be able to make rice a day prematurely. You can even chop the veggies the previous night or use frozen veggies.

Storage suggestions

Refrigerator: Keep your vegetable fried rice with eggs in an airtight container for 5-7 days within the fridge.

Freezer: Place your accomplished cooled egg fried rice into freezer bags and take away excess air. Place them within the freezer for as much as 2 months. While you’re able to eat, reheat the rice with an ice cube or 1-2 tablespoons of water to forestall it from being too dry.

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Easy Vegetable Fried Rice Recipe (higher than takeout!)

This vegetable Indian fried rice is easy, flavorful, and a restaurant quality recipe. Made with leftover brown rice and tender vegetables, it is a healthy dish that could be served on the side or enjoyed as a satisfying principal.

Prep Time : 15 mins

Cook Time : 15 mins

• 4 cups cooked brown or white rice [see note]
• 2 tablespoons avocado oil
• 1 medium-sized onion finely sliced
• 1 tablespoon ginger-garlic paste
• 1 cup shredded cabbage
• 1 cup beans chopped
• 1 cup chopped carrots
• ½ cup green peas fresh or frozen

For the sauce

• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 2-3 tablespoons chili-garlic sauce

Seasonings

• 1 teaspoon salt or as needed
• ½ teaspoon white pepper to taste

To make scrambled eggs (optional)

• 2 eggs, well beaten
• ½ teaspoon salt

Finish off

• 1 teaspoon toasted sesame oil

Prevent your screen from going dark

Make scrambled eggs

• Whisk eggs with salt till they’re well beaten.

• Add oil to a non-stick pan and warmth it.

• Add the eggs. After they are about halfway cooked, scramble them. Transfer the eggs to the fried rice and blend well.

To make 4 cups brown rice, you’ll need about 1.25 cups uncooked brown rice. Follow this recipe for step-by-step instructions:  Easy Pot Brown rice recipe.
Don’t forget to read the post for substitutions and a great deal of suggestions!
 

Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you will have health issues, please work with a registered dietician or nutritionist.

Calories: 393kcalCarbohydrates: 60gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 1785mgPotassium: 483mgFiber: 7gSugar: 7gVitamin A: 5627IUVitamin C: 21mgCalcium: 69mgIron: 2mg

Method: Easy Pot, Stovetop