Name: Street-Style Indo-Chinese Vegetable Fried Rice
Prep time: 6 h 15 min
Cook time: 10 min
Total time: 6 h 25 min
Yield: 2
Ingredients: 2 cups cooked basmati, basmati sella or sano masoori rice (cold and refrigerated); 2 tbsp oil (preferably sesame or any neutral oil); 2-3 garlic cloves, finely chopped; 2 green chilies, slit or finely chopped; 1/4 cup spring onion whites, chopped; 1/4 cup carrots, diced or julienned; 1/4 cup bell peppers (mixed colors), diced or thinly sliced; 1/4 cup cabbage (optional), shredded; 2 tbsp soy sauce (low sodium if possible); 1 tbsp white vinegar or rice vinegar; 1 tbsp green chili sauce (adjust to taste); 1/2 tsp black pepper powder; Salt to taste (go easy because sauces are salty); 2 tbsp spring onion greens, chopped (for garnish)

Description

Love Indo-Chinese food, bring street-style Indo Chinese Vegetable Fried Rice to your table. Quick, easy and flavorful recipe. Loaded with veggies and full of wok-tossed goodness. Don't be surprised if this becomes your new family favorite.

Ingredients

Units Scale

2 cups cooked basmati, basmati sella or sano masoori rice (cold and refrigerated)
2 tbsp oil (preferably sesame or any neutral oil)
2-3 garlic cloves, finely chopped
2 green chilies, slit or finely chopped
1/4 cup spring onion whites, chopped
1/4 cup carrots, diced or julienned
1/4 cup bell peppers (mixed colors), diced or thinly sliced
1/4 cup cabbage (optional), shredded
2 tbsp soy sauce (low sodium if possible)
1 tbsp white vinegar or rice vinegar
1 tbsp green chili sauce (adjust to taste)
1/2 tsp black pepper powder
Salt to taste (go easy because sauces are salty)
2 tbsp spring onion greens, chopped (for garnish)

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Instructions

Cook and Cool Your Rice: Boil water with ½ tsp salt and 1 tbsp oil, then add rice. Cook until 80% done (al-dente). Strain, rinse under cold water, drain well, and refrigerate for at least 6 hours before stir-frying
Get Your Veggies Ready: Chop everything before you start cooking. It makes the cooking process much smoother. I chop everything the size of a pea. You can even choose to julienne your veggies. Finely chop the garlic, ginger, green onions and green chilies.
Heat Your Wok: Make your wok very hot, then add oil and swirl it around.
Cook the Flavorful Stuff: Fry the garlic, ginger, green chilies first and part of the spring onions. It smells amazing!
Add the Veggies: On high heat cook the carrots first before adding bell peppers, green beans and cabbage (if using). Cook everything for 2-3 minutes. Keep them crunchy.
Add Flavors: Put in soy sauce, allow it to caramelize a couple minutes before adding vinegar, green chili sauce, and black pepper. Mix well.
Add the Rice: Gently mix in the cooled rice. Make sure each grain gets some sauce.
Finish and Serve: Top with fresh spring onion greens and a bit of lemon juice if you like.

Notes

Refer to the table in the post for common mistakes to avoid and expert tips

Prep Time: 15 minutes
Additional Time: 6 hours
Cook Time: 10 minutes