I grew up eating Indo-Chinese Fried Rice in India. The authentic fried rice recipe is prepared with cooked or leftover rice. It used to be one of my favorites, and I frequently prepared lunchboxes back in India when I was working. It is easy to prepare and loaded with veggies. I have shared Paneer Fried Rice, Burnt Garlic Fried Rice, and Hawaiian Style Pineapple Fried Rice on my blog using leftover rice, and it is perfect for packing for kids’ lunchboxes. You can make this vegetable fried rice on the stovetop or Instant pot. When I am in a hurry to make my weekday lunch or dinner, I make this one-pot Indian Chinese fried rice in Instant Pot DUO60 6 QT Pressure Cooker. It is so easy to make and takes less than 20 minutes.
Ingredients for Veg Fried Rice Recipe
You will need the following ingredients to make vegetable fried rice recipe.
Rice: Use long-grain, and fragrant rice like basmati rice or jasmine rice to make fried rice for the best texture and flavor. I used basmati rice for the stovetop fried rice version and jasmine rice for the instant pot version. Adjust the water accordingly. Onion: I prefer to use the white part of spring onions or scallions. You can also use sweet onion. Garlic and ginger: Use freshly minced garlic and ginger for the best flavor. Vegetables: I used carrots, bell pepper, green beans, and cabbage in this recipe. You may also add other veggies like green peas, sweet corn, broccoli, and mushrooms. Soy sauce: I used light soy sauce. If you are looking for gluten-free, you can use tamari or coconut aminos. Vinegar: I like to add white vinegar (or rice vinegar), as it adds a slight tang to the rice and elevates the flavors. Oil: I used avocado oil. However, you can use sesame oil, coconut oil, and peanut oil as they have a high smoking point. Seasonings: Salt and freshly ground black pepper. Garnish: I like to use the green parts of the spring onions to garnish the fried rice.
How to Make Vegetable Fried Rice
Stovetop Method
Prep:
Cook the basmati rice and let it cool completely. Learn how to cook Basmati rice in Instant Pot. You can keep the cooked rice in the refrigerator to get extra-firm rice if you prefer. You can also use leftover rice for this recipe. Also, chop the vegetables and keep them ready.
Stir Fry:
Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. Add finely chopped garlic and stir fry for a few seconds. Then add white spring onions, green chili, ginger, and saute on high, for about a minute till onions are slightly soft. Add the chopped vegetables and stir fry for 2 to 3 minutes on high heat till they are tender and crisp. Do not overcook the veggies. Add the cooked basmati rice, light soy sauce, white vinegar, salt, and ground black pepper. Gently toss the rice and stir-fry for 2 minutes or until heated through. Finally, garnish with spring onion greens. Serve vegetable fried rice hot with a side of Gobi Manchurian.
Instant Pot Method
Press SAUTE on Instant Pot. Heat oil, add minced garlic, and saute for 30 secs or until aromatic. Next, add the onions, ginger and saute for about 2 minutes till the onions turn soft. Add the mixed vegetables, rinsed jasmine rice, vegetable broth (or water), salt, and mix well. Deglaze the pot by scraping the bits stuck to the bottom to avoid a BURN notice. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 4 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure before removing the lid. Add soy sauce, white vinegar, black pepper powder, and salt if needed. Toss everything well. Sprinkle sliced spring onions just before serving. Instant Pot Pressure Cooker Indian Vegetable Fried Rice is ready to enjoy with Gobi Manchurian. Note: The color of this instant pot veg fried rice is a little dark because I have used dark soy sauce here.
Serving Suggestions
You can generally eat Veg Fried Rice on your own since they are flavorful. But they also taste great with Indo-Chinese side dishes like Gobi ManchurianSweet Corn SoupLemon Coriander Soup
Storage Suggestions
Store: Leftover veg fried rice will keep well in the refrigerator for up to 2-3 days. Let it cool completely, and then store it in an airtight container. Reheat: Sprinkle some water and reheat the fried rice in a wok or skillet on medium heat, stirring occasionally. You can also microwave it for a few seconds until it warms through.
Variations for Fried Rice
Rice: You can use either basmati or jasmine rice, in this recipe. Rice to water ratio will vary for each rice type. For example, for Basmati (1 rice:1 ¼ water), and jasmine rice (1 rice:1 ¼ water). Protein: Add ½ cup of crumbled paneer (cottage cheese), scrambled tofu, or eggs. Spicy: Add either crushed red pepper flakes or a few teaspoons of sriracha or schezwan sauce. Oil: You can also use sesame oil or coconut oil for this recipe. Other Vegetables: You can also add green peas, broccoli, edamame, and mushrooms.
Tips to make the Best Fried Rice
Use cold pre-cooked (or a day older) rice, It holds up the shape and is perfect for homemade fried rice. Always use non-mushy rice. Always stir-fry the vegetables on high heat. Try to use low-sodium soy sauce, and if you are looking for gluten-free, use Tamari or also Coconut Aminos to replace the regular soy sauce, and it’s the best!
More Indo-Chinese Recipes
Vegetable Hakka Noodles Garlic Noodles Mushroom Fried Rice Pineapple Fried Rice Paneer Fried Rice Cauliflower Fried rice Burnt Garlic Fried Rice
More Rice Recipes
Spinach Rice Coconut Rice Basmati Rice Mushroom Rice Chickpea Biryani
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