Veg Fried Rice Recipe, Indo-chinese style

Veg Fried Rice Recipe, Indo-chinese style
Yields5 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins



  • 2 cup (500 gm) Basmati or long grain rice, soaked for 20 minutes or as per instructions on the packet.
  • Saltas needed to boil rice
  • Few drops of lemon juice


  • 3 tablespoon oil, preferably sesame oil
  • 1 tablespoon garlicchopped or paste
  • 1 chicken cube/bullion
  • 1-2 tablespoon green chillesfinely chopped
  • ½ teaspoon black pepper
  • 1 cup carrotfinely chopped or match stick
  • 1 cup cabbagefinely chopped
  • ½ cup capsicumfinely chopped
  • 1 tablespoon soy sauce
  • ½ tablespoon vinegar
  • ½ teaspoon sugar
  • 1 cup green onionthinly sliced


  • Wash and soak rice in water for 20 minutes.
  • Fill a half of a large pot with water and add salt as required.(The water should have soupy salt level.) Also add a few drop of lemon juice.
  • Bring water to boil then add soaked rice and cook for 7-10 minutes (or as per instructions on packet) until rice is 80% cooked. Strain rice in a colander, let it cool completely. (Cold rice are best for stir fry.)
  • In same pot, heat oil and add garlic, chicken cube, pepper, and green chillies.
  • Fry for a few seconds. Then add chopped carrots, cabbage, capsicum, soy sauce, vinegar, and sugar. Mix well and fry for 1 minute.
  • Add the rice and green onions. Fry on high heat for about 2 minutes. Stir rice every few seconds with big strokes and mix carefully by turning the rice up and down with a spatula. (Aim for 8-10 strokes.)
  • Now reduce heat to medium. Cover pot tightly and cook for 4-5 minutes until rice are thoroughly heated then serve.



Veg Fried Rice Recipe, Indo-chinese style