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An Indo-Chinese fried rice dish that never ceases to amaze! A recipe inspired by Chinese cuisine. Fried rice is incredibly easy to prepare from scratch, it's a naturally vegan dish that's as good for you as it is delicious to eat. You can even upgrade your fried vegetable rice to be gluten-free. If you like eggs, you can add them to prepared veg fried rice.
Fried rice is one of the comfiest dishes, that you can eat at any time.
Today I’m going to cook two types of fried rice.
1. Veg fried rice
2. Egg fried rice
It is a mildly flavored rice made from cold-cooked rice, freshly chopped veggies, and some sauces. That's a reason to enjoy fried rice, other than that it's just an insanely delicious and quick recipe. I cook the egg separately because I love having egg pieces through the rice instead of losing them in the veggies. So, I cooked the scrambled eggs and mixed them with the prepared veg fried rice.
I love using basmati with fried rice because it is long and separated rice. Remember that already cooked rice is a must and that is perfectly cold in the refrigerator. But if you are impatient, then cook fresh rice and separate the portion and spread on a plate and pop into the refrigerator for 1 hour at least. I’m sure it works like a charm!
Packed with flavor, the only seasonings for my version are salt, pepper & a touch of sauces. Soy sauce turns beautifully into pristine light brown rice. For authenticity I used a wok frying rice in a perfect way.
Fried rice with mixed veggies can be a satisfying lunch or dinner on its own, but it goes well with rich, saucy main courses such as Manchurian chilies or paneer etc. Stir-frying at high heat in a wok imparts a bit of smoky and aromatic flavor.
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So are you ready for fried rice in two ways !!! Hands-down this is one of our favorite recipes inspired by Chinese cuisine. You can skip any sauce if you don't like it.
Yield – 2 plates
Timing – 25 minutes
Prep time – 15 minutes
Total- 35 minutes
Ingredients:
Rice- 400 gm, cooked & cold
Olive Oil-4 tbsp
Garlic- 1 tsp, finely chopped
Ginger- 1 tsp, finely chopped
Green Chili- 1 pc, chopped
Spring Onion bulb- ¼ cup, chopped
Carrot- ¼ cup, chopped
French beans- ¼ cup, chopped
Cabbage- ¼ cup, chopped
Red bell pepper- 1 tbsp
Yellow bell pepper- 1 tbsp
Soy sauce- 1 tbsp, dark
Chili sauce- 1 tsp
Tomato sauce- 1 tbsp
Salt to taste
Black pepper powder- ½ tsp
Chopped chives for garnishing
Vinegar- 1/3 tsp (optional)
Egg rice Ingredients:
Olive Oil- 1.5 tbsp
Egg- 3 nos.
Turmeric powder- 1/3 tsp
Red chili powder- 1/3 tsp
Salt to taste
Prepared veg fried rice
Method-
Veg Fried Rice
Heat a wok, add olive oil, garlic, ginger, and spring onion bulbs and sauté for a minute.
Add green chilies, veggies and mix well. Sauté for 2-3 minutes over high flame.
Further add soy sauce, tomato ketchup, red chili sauce, mix well.
Once you get the knack of remembering to boil a pan of rice in the morning, you can have cold rice. Now, add cooked rice, mix gently, and cook for another 2 minutes. Sprinkle with salt and pepper to taste, sauté quickly.
Finally, add some freshly chopped chives, mix, and toss well. Veg fried rice is ready to be served.
Egg Fried Rice
First, prepare the scrambled eggs.
Heat a pan, add oil. Then, add eggs and sprinkle turmeric powder, red chili powder, salt as desired and giving a mix with the spatula until egg starts to cook. When scrambled eggs are ready. Turn off the flame. And add directly to prepared veg fried rice. Give it a nice mix, now the Egg Fried Rice is ready to be served.
Note- Cold rice makes the fried rice non claggy. Alternatively, I often cook a batch of boiled rice and freeze it. Storage- Cooked rice at room temperature deteriorates too quickly, so always refrigerate it for up to 2 days. Same as fried rice, it will be good for 24 hours and up to 2 days refrigerated.
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