Veg Fried Rice

Veg Fried Rice

Veg Fried Rice, Indian street style fried rice loaded with fresh crunchy veggies and mild Indo Chinese flavors!

There are many variations of fried rice out there. This version is truly Indian Street Style Indo Chinese version! If you are a fan of Indo Chinese cuisine, you know what I am taking about! This fried rice has lots of crunchy veggies and delicate Indo Chinese flavors. It is naturally plant based! Pairs well with Indo Chinese dishes with gravy, like VEG MANCHURIAN. It is also very kid friendly and perfect for meal prep/planning!

veg fried rice

I sometimes make it with freshly boiled rice and sometimes end up using leftover rice. Either way, it comes together super quick. This is also one of those recipes that you can prep ahead by having all the veggies chopped and boiled/leftover rice. If you have those prep done before hand, this dish literally comes together under 10 minutes.

veg fried rice

This Veg Fried Rice pairs well with VEG MANCHURIAN, CHILLI TOFU, MAPO TOFU, MAGGI MANCHURIAN, and lot more! If you love fried rice like I do, try my PEPPERY FRIED RICE. All these Indo Chinese dishes are extremely flavorful and comforting! If you end up trying any of my recipes and like it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!

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Veg Fried Rice

Veg Fried Rice, Indian street style fried rice loaded with fresh crunchy veggies and mild Indo Chinese flavors!
Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 4


  • 1 cup Uncooked Long Grain Basmati Rice 3½ cup steamed/cooked long grain rice
  • 3 tbsp Oil
  • 2 tsp Grated Ginger
  • tsp Minced Garlic
  • ¼ cup Finely Chopped White Part Of Scallions
  • ¾ cup Finely Chopped Onions
  • ¾ cup Finely Chopped Green Peppers
  • ¾ cup Finely Chopped Cabbage
  • ¾ cup Finely Chopped Carrots
  • ¾ cup Finely Chopped String Beans
  • ½ cup Boiled Green Peas
  • 1 tbsp Dark Soy Sauce Ching's Dark Soy Sauce
  • tsp White Vinegar
  • 1 tsp Salt
  • ½ tsp Black Pepper Powder
  • ¼ cup Finely Chopped Cilantro
  • ¼ cup Finely Chopped Green Part Of Scallions


  • Wash and soak long grain basmati rice in warm water for 20 minutes.
  • Bring 5 cups of water to boil in a big pot. Add pinch of salt, squeeze of lemon and 1 tsp of oil.
  • Drain soaking rice and add it to the boiling water. Boil it till al dente, holds a little crunch while pressing between fingers.
  • Drain boiling rice using a strainer, run a splash of cold water through the rice and let it drain completely by leaving it in the strainer. You can toss it once or twice to move the grains around while it sits in the strainer.
  • Heat 3 tbsp of oil in a wide pan.
  • Once hot, saute ginger, garlic and white part of scallions on medium heat until the raw smell of garlic is gone. Do not burn it.
  • Add in finely chopped onions and green peppers along with ½ tsp of salt. Cook it on high heat for a minute or two.
  • Add in finely chopped cabbage, carrots, string beans and boiled peas. Cook it on high heat for a 2-4 minutes.
  • Add in another ½ tsp of salt and ½ tsp of black peppers powder. Mix well.
  • Add in boiled rice, soy sauce and white vinegar. Mix it very gently to prevent the breaking of rice. I like to use wide spatula, scoop the rice from the edge and wiggle it down. Keep doing it till the rice is well coated with soy sauce and vinegar.
  • Garnish it with finely chopped cilantro and green part of scallions. Mix well by scooping on a spatula and wiggle it down, instead of doing stirring motion.
  • Serve it while its hot with side of chili tofu, chili paneer, gravy manchurian, or any type of Indo Chinese soup!! You can top the rice with fried egg to add some protein!
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