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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.
For 4 servings
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.
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.
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.
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
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.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 340.94 calories per serving with 6.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Add 200g of crumbled firm tofu or paneer along with the vegetables for a protein boost. Stir-fry it first until golden, then set aside and add back at the end.
Ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Omit the green chilies and reduce the white pepper to just a pinch for a milder flavor that kids will love.
Use a bag of frozen mixed vegetables (like carrots, peas, and corn) to completely skip the chopping step.
Use cooked brown rice or quinoa instead of white rice. You can also add more vegetables like broccoli and spinach for extra nutrients.
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