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4.91 from 11 votes

Fried Rice | Vegetable Fried Rice

This famous Indo-Chinese dish is an appetizing medley of cooked rice and vegetables stir-fried together in a simple sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Fusion, Indo-Chinese
Servings: 4
Author: Srividhya G


  • Green Onions - 3
  • Chopped Green Capsicum - 1 tbsp
  • Chopped Celery - 1 tbsp
  • Chopped Celery Leaves - 1 tbsp
  • Chopped Carrot - 1 tbsp
  • Chopped Brussel Sprouts - 1 tbsp
  • Garlic Clove - 1
  • Low Sodium Soy Sauce - 2 tsp
  • Sugar - 1 tsp
  • Peanut Oil - 1 tbsp
  • Salt - 1/2 tsp
  • Pepper - 1 tsp
  • Rice - 1.5 cups
  • Water - 3 cups


Prep - Work:

  • Chop all the vegetables into small pieces and set aside 1 tbsp.
  • Discard the top part of the green onions and cut the tender edible piece.
  • Wash the rice and cook in your preferred way. You can even use leftover rice for this. Ensure the rice is not hot.


  • Heat the wok or kadai ( I used my copperware for this) and when it is hot add the oil. Make sure you cook over a high flame. We are going to flash cook all the veggies. Hence high heat is vital.
  • Add the finely chopped garlic and let it brown up.
  • Then add the green onions and cook for a minute.
  • Next, add all the veggies and cook for a couple of minutes.
  • We need the veggies to be crunchy, so after two minutes add the sauces and condiments. So add the salt, sugar, soy sauce, pepper and stir well.
  • Add the cooked rice and mix them.
  • Cook the combined rice and veggie over high heat for a couple of minutes and that's it. Turn off the heat.
  • Serve the fried rice with your favorite gravy or ketchup.


  • Oil Usage: I would highly recommend using an oil having a high smoke point like peanut oil or sesame oil or corn oil as we stir-fry over high heat.
  • Do not add too much of veggies, but a little quantity of different variety will add color and flavor.
  • Make sure the veggies are soft but crunchy. Do not overcook.
  • Also, cook after adding rice. That helps a lot in the grainy texture.
  • You can use any variety rice. I used basmati for this.
  • Use veggies of your choice and as always adjust salt and pepper as per your preference and as per the soy sauce usage.
  • I would recommend low sodium soy sauce, but if its hard to source, you can use regular soy sauce.
  • Make sure you cook over a high flame. We are going to flash cook all the veggies. Hence high heat is vital.