Crispy fried vegetables tossed in a vibrant, tangy, and sweet sauce. This popular Indo-Chinese dish is a perfect balance of flavors and textures, making for a delicious weeknight meal served with fried rice or noodles.
Prep20 min
Cook25 min
Servings4
Serving size: 2 cups
347cal
4gprotein
44gcarbs
17g
Ingredients
2 cups Mixed Bell Peppers (Cubed, use a mix of red, yellow, and green)
1 cup Onion (Cut into 1-inch cubes and separated into petals)
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.
About Sweet and Sour Vegetables with Veg Fried Rice
Tangy sweet and sour veggies with aromatic fried rice – an energy-giving, flavorful combo you'll love!
This indo_chinese dish is perfect for lunch. With 692.8900000000001 calories and 10.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
Black Pepper
(Freshly ground, for the batter)
0.5 tsp Salt (For the batter)
0.75 cup Water (Chilled, for the batter, adjust as needed)
2 cups Vegetable Oil (For deep frying)
1 tbsp Sesame Oil (For the sauce)
1 inch Ginger (Finely chopped)
4 cloves Garlic (Finely chopped)
0.25 cup Spring Onion (Whites and greens separated, chopped)
4 tbsp Tomato Ketchup
2 tbsp Rice Vinegar
1.5 tbsp Granulated Sugar (Adjust to taste)
1 tsp Red Chilli Sauce (Optional, for a hint of spice)
1 cup Vegetable Stock
Instructions
1
Prepare the Batter and Vegetables
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1 tsp soy sauce, salt, and black pepper.
Gradually pour in the chilled water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a thick pancake batter, able to coat the vegetables without being too runny.
Add all the chopped vegetables to the batter and gently toss until each piece is evenly coated. Let it sit for 2-3 minutes.
2
Deep-Fry the Vegetables
Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
Carefully drop the battered vegetables into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-6 minutes per batch, turning occasionally, until the vegetables are golden brown and crispy.
Using a slotted spoon, remove the fried vegetables and drain them on a wire rack to maintain crispiness. Set aside.
3
Create the Sweet and Sour Sauce
In a separate large pan or wok, heat the sesame oil over medium heat. Add the chopped ginger, garlic, and the white parts of the spring onions. Sauté for 1 minute until fragrant.
Add the tomato ketchup, 2 tbsp soy sauce, rice vinegar, sugar, and optional red chilli sauce. Stir well and cook for 1 minute.
Pour in the vegetable stock and bring the mixture to a gentle boil.
In a small bowl, mix 1 tbsp of cornflour with 2 tbsp of water to create a smooth slurry. While stirring the sauce continuously, slowly pour in the slurry.
Continue to stir and cook for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
4
Combine and Serve
Just before serving, add the crispy fried vegetables to the simmering sauce in the wok.
Gently toss everything together for about 30-60 seconds, ensuring all the vegetables are well-coated with the sauce.
Do not overcook, as this will make the vegetables soggy.
Garnish with the chopped green parts of the spring onions and serve immediately with steamed rice, fried rice, or noodles.
345cal
6gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
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
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. 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
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
