Indo-Chinese Veg Fried Rice

Indo-chinese is one of my fave cuisines 🙂 … and veg fried rice is one of the most common ones I enjoy. This is a quick one to put together at home if you have leftover rice. It becomes spicy and yummy while including the nutrious veggies in it. When making it at home, we can avoid the extra oil and MSG.

Here is my entry for the Mixed Rice Varieties Event hosted by EC. The other rice dishes on my blog can be found here.

Also, this one goes to the A.W.E.D Theme: Chinese hosted by DK.The other Indo-Chinese recipes on my blog are chilly paneer and gobhi manchurian.

Ingredients:

Cooked rice: 1 cup (leftover rice works best – esp the long grain one – I used the regular small grain one, and it seemed a little sticky)

Green chillies: 4

Ginger: 1-inch piece

Garlic: 5 cloves

Spring onions/scallions (or you can use shallots): 2

Capsicum/Green Pepper: 1 small one chopped into juliennes

Beans: about 4-5 beans or 2 tablespoons chopped into juliennes

Carrots: about half a carrot or 2 tablespoons grated (or julienned)

Cabbage: a fist-sized piece or 5-6 tablespoons grated (or julienned)

Soya sauce: 2 tablespoons

Tomato garlic (hot and sweet) sauce or plain tomato ketchup/sauce: 2 tablespoons

Black pepper powder: a pinch

Salt to taste

Oil: 1 tablespoon

 

Method:

1. Separate the raice grains with a fork.
2. Chop the green chillies, ginger, and garlic and rougly crush them – you may also pulse it in a small food processor. Also, chop the spring onions finely.
3. In a wide, non-stick pan/vessel, heat the oil. When the oil is well heated, reduce the heat to medium.
4. Add the green chillies, ginger, and garlic mixture and fry till they begin to brown.
5. Add the spring onions and sauté for a minute.
6. Now, mix in the veggies.
7. Stir fry till the veggies are done, but have a bite to it. This takes about 7-8 minutes.
8. In the meanwhile, mix the soya sauce and vinegar in a small bowl. Add the tomato ketchup/sauce, salt, and black pepper powder and mix well.
9. When the veggies are done, add the sauce solution to the pan and mix well.
10. Add the rice to the pan and gently fold in. Make sure the sauce mixture and veggies blend well with the rice but without making the rice mushy.
11. Stir fry for 2-3 minutes or till the rice is well heated. Avoid covering and cooking the rice as it becomes soggy.



12. Turn off the heat and serve.

I like to have this rice with hot and sweet sauce. Some other accompaniments you can enjoy this rice with are chilly paneer and gobhi manchurian.