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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
Keyword: healthy rice recipe, healthy side recipe, vegetables recipe
Servings: 4
Calories: 298kcal
Author: Srividhya G

Ingredients

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

Instructions

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.

Steps:

  • 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.

Notes

  • 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.

Nutrition

Calories: 298kcal | Carbohydrates: 59g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 761IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg