Chinese Veg. Fried Rice

Chinese Veg. Fried Rice

Chinese Fried Rice, a simple dish of rice, stir fried with veggies, bursting with Chinese flavors.

It is a one-pot meal that has carbs, veggies and you can even add proteins like Paneer, Tofu, Eggs or even nuts like peanuts or cashews to it.

I am sure is it a hot favorite among moms when it comes to feeding different veggies to kids.  Indo-Chinese food is one of the favorites in my house. Be it Chilly Paneer, Manchurian or Spring Rolls or kid’s favorite Noodles.

My kids love taking fried Rice for their lunch. Many times I make extra rice and next morning make fried rice and pack for their lunch.

It is always best to make Fried Rice with refrigerated rice that is made a day ahead or few hrs earlier.It helps to dry the rice and gives it a good texture. If you make fried rice from fresh hot rice, your rice may become sticky. I always use basmati rice for making rice-based dishes, and it is great for making Chinese Fried Rice too. You can use any variety that you like, just make sure that cooked rice should not be sticky.

The first step in making fried rice is making steamed rice. If you have cooked rice in refrigerator, it takes just a few minutes to make fried rice.

You can use any kind of vegetables like Bell Peppers, Cabbage, Carrots, Zucchini, Mushrooms, French Beans, Peas and many more as per your choice.For this recipe, I have used Green and Red Bell Pepper, French Beans, Carrots and spring onions.

For Protein factor, you can add paneer(Indian Cottage Cheese), Tofu or Egg.

Let’s get to the ingredients and method for making fried Rice..


Steamed/Cooked Rice– 2 cups

Finely chopped veggies of your choice–1 Cup ( I used green capsicum, Red bell pepper, carrots, french beans)

Spring Onions for Garnish

Garlic– 2 cloves

Finely  chopped Onions(medium)– ½

Oil–2 Tbsp


The first step in making fried rice is cooking rice. To cook rice, take a cup of rice, wash and soak it in water for around 15-20 minutes. Take a pot fill it with water(1 and 3/4 cup), switch on the flame. When the water just starts to boil, add rice to it and stir gently. When the steam starts forming, cover the pot and reduce the flame low. Cook covered for next 10-15 minutes. When the water dries out, take the pot off the flame and let it stand for another 5 minutes. Gently fluff the rice with a fork. Let it cool in the pot, refrigerate it when it cools down completely and use for preparing fried rice.

Take frying pan or wok, add oil, when the oil is hot enough, add minced garlic and add onions and fry till the onions turn light pink.

Add chopped vegetables, stir-fry for another minute. I added grated carrots, it gives a nice color to rice, you can add finely chopped ones in rice.

Next, add the soy sauce, chilli sauce, vinegar and salt. I always add a tsp of tomato ketchup. You can skip it if you want. Add rice and mix thoroughly. Garnish with spring onions greens.

Serve with any Indo-Chinese gravy dishes like..  Veg Manchurian, Chilly Paneer, Gobhi Manchurian and Paneer Manchurian or Sweet and Sour Vegetables.

Rice is a gluten-free grain. For those who want it gluten-free, use any gluten-free soy sauce and also make sure that the other sauces you use are gluten-free.



So next time whenever you have leftover rice, do make this yummy fried rice bursting with flavors, have it just like that or with any of the sides dishes, goes well with Cucumber Raita!!

Will be happy to have your feedback in the comments section, and do follow the blog for more yummy recipes.

Thanks for stopping by!!


Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.