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Cooking & Baking
Veg Fried Rice Recipe | Chinese Vegetable Fried Rice
If you're craving an Indo-Chinese favorite that's flavorful, colorful, and quick to make, this Veg Fried Rice Recipe is the perfect choice. Made with aromatic long-grain rice, stir-fried veggies, and a hint of soy and vinegar, this dish brings the taste of restaurant-style Chinese Vegetable Fried Rice straight to your kitchen. It’s a go-to street food in India and a staple comfort food across Asia — versatile, wholesome, and endlessly customizable.
Why You'll Love This Fried Rice
- Stir-fried on high heat for an authentic smoky flavor
- Loaded with colorful veggies
- Non-sticky, fluffy basmati rice
- Ready in just 30 minutes
- Great for meal prep or using leftover rice
Veggie Fried Rice Recipe
Guiseppe
2
25 minutes
20 minutes
285
Indo-Chinese
Main Dish
This easy Veg Fried Rice Recipe is a delicious Indo-Chinese fusion dish made with fragrant basmati rice, stir-fried vegetables, soy sauce, and vinegar. Perfect as a main or a side dish, it’s quick to whip up, naturally vegetarian, and packed with flavor and texture. Ideal for weeknight dinners, lunchboxes, or pairing with Manchurian gravy, this Chinese Vegetable Fried Rice is a crowd-pleaser for all ages.
Ingredients
For the Rice:
- 1 cup Basmati rice
- 1 tsp Oil
- ½ tsp Salt
- Water for soaking & boiling
For the Stir-Fry:
- 2 tbsp Oil
- 2 Garlic cloves (finely chopped)
- ½ medium Onion (chopped)
- 4 tbsp Spring Onions (chopped, divided)
- ¼ cup Carrot (chopped)
- 2 tbsp Cabbage (chopped)
- 2 tbsp Green Peas
- 5 Green Beans (chopped)
- ¼ Capsicum (chopped)
- 2 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1 tsp Black Pepper (crushed)
- ¼ tsp Salt (adjust to taste)
Directions
Rinse and soak 1 cup basmati rice for 20 minutes.
In a large pot, boil 6 cups of water with 1 tsp oil and ½ tsp salt.
Add soaked rice and cook until just tender (approx. 10 minutes).
Drain and rinse with cold water to stop cooking. Spread out to cool completely.
Heat 2 tbsp oil in a large wok or pan over high heat.
Sauté garlic for 30 seconds until aromatic.
Add onions and half the spring onions; stir-fry for 1–2 minutes.
Toss in carrots, cabbage, peas, beans, and capsicum. Cook for 3–4 minutes, keeping them crunchy.
Pour in soy sauce and vinegar. Mix well.
Add cooked rice, crushed pepper, and salt. Stir-fry on high heat for 2–3 minutes until combined.
Garnish with remaining spring onions and serve hot.