Mixed Fried Rice
A colorful Indian-style mixed fried rice loaded with vegetables, eggs, and gentle seasoning. Each grain stays separate, with soy, pepper, and spring onion bringing quick takeout-style flavor from simple home ingredients.
For 4 servings
- prep · ~30 min
Soak the rice and prepare the vegetables.
1.Rinse the basmati rice well until the water runs mostly clear.2.Soak the rice in fresh water for 30 minutes, then drain.3.Chop the garlic, ginger, green chili, onion, carrot, beans, cabbage, bell pepper, and spring onion. - boil · ~10 min
Boil the rice until just cooked.
1.Bring 4 cups water and 0.5 tsp salt to a boil in a pot.2.Add the soaked rice and cook until the grains are just tender but still separate, about 6 to 8 minutes.3.Drain the rice completely and spread it on a plate to cool for a few minutes.TIPDo not overcook the rice; slightly firm grains hold up better during stir-frying. - saute · ~2 min
Scramble the eggs.
Heat 1 tbsp oil in a wide pan or wok over medium heat. Add the beaten egg and cook, stirring gently, until softly scrambled. Remove to a plate.
- saute · ~6 min
Stir-fry the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in the same pan over medium-high heat.2.Add garlic, ginger, green chili, onion, and spring onion whites. Stir-fry for 1 to 2 minutes.3.Add carrot, beans, cabbage, and bell pepper. Stir-fry until the vegetables are crisp-tender, about 3 to 4 minutes.TIPKeep the heat fairly high and stir constantly so the vegetables stay bright and lightly crisp. - mix · ~4 min
Season and toss the rice.
1.Add soy sauce, vinegar, black pepper, and 1 pinch salt to the vegetables.2.Return the scrambled egg to the pan.3.Add the cooked rice and toss gently until everything is evenly mixed and heated through.4.Add the spring onion greens and toss for 30 seconds more. - serve
Serve the mixed fried rice hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the boiled basmati very well and spread it out before frying so steam escapes and the grains stay separate.
- 2Cook the rice only until just tender; it should feel slightly firm because it will finish cooking in the wok.
- 3Keep all vegetables finely chopped to match the quick stir-fry time and distribute evenly through the rice.
- 4Scramble the eggs softly and remove them early so they stay tender when tossed back in later.
- 5Add soy sauce around the hot pan, not directly in one spot on the rice, to avoid dark salty patches.
- 6Stir-fry on fairly high heat and toss gently with a flat spatula so the basmati does not break.
- 7For make-ahead, cook and cool the rice a few hours ahead or refrigerate it; chilled rice fries up fluffier.
- 8Do not add extra salt until the end, since soy sauce already seasons the rice.
Adapt it for your goals.
Veg-only
Skip the eggs for a lighter vegetable fried rice that still keeps the same Indo-Chinese seasoning and texture.
high proteinHigh-protein
Add paneer, tofu, or shredded cooked chicken along with the egg to make it more filling for a complete one-pan meal.
spicierSpicier
Increase the green chili and add a little chili sauce for a stronger street-style heat.
brown riceBrown-rice
Use cooked brown rice for a nuttier flavor and heartier texture, especially if you want more whole grains.
Why this is on our healthy list.
Vegetable-Rich Meal
Carrot, beans, cabbage, bell pepper, onion, and spring onion add a mix of fiber and plant nutrients to the rice.
Protein From Eggs
The eggs add satisfying protein, helping make this fried rice more balanced than plain vegetable rice.
Lighter Homemade Option
Because you control the oil, salt, and sauces at home, this can be a lighter alternative to restaurant-style fried rice.
Frequently asked questions
Yes. Leftover chilled rice works very well because it is drier and less likely to clump or turn mushy while stir-frying.
