Name: Classic Vegetable Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cooked Rice, chilled, long grain; 2 tbsp Neutral Oil, for stir-frying; 1 tbsp Garlic, finely chopped; 1 tsp Ginger, finely chopped; 2 tbsp Spring Onion Whites, chopped; 50 g Carrot, finely diced; 30 g Green Beans, finely chopped; 40 g Green Bell Pepper, finely diced; 1 tbsp Soy Sauce, dark soy sauce preferred; 1 tsp Vinegar, white synthetic vinegar; ½ tsp Ground Black Pepper, freshly crushed; ½ tsp Salt, to taste; 2 tbsp Spring Onion Greens, chopped for garnish

2 hr 25 mintotal

25 min hands-on2 hr hands-off

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat a large wok or broad pan over the highest possible flame. Add neutral oil and swirl it to coat the sides of the wok.
Once the oil is smoking hot, add the finely chopped garlic, ginger, and spring onion whites. Sauté rapidly for 10-15 seconds.
10 sec–15 sec
Add the finely diced carrot and french beans and stir-fry for a minute so they keep their crunch.
Add the diced green capsicum and stir-fry for another 30 seconds.
30 sec
Add the chilled cooked rice into the wok. Break up any large lumps quickly using a spatula.
Drizzle the soy sauce and vinegar uniformly over the rice. Sprinkle black pepper powder and salt.
Toss and mix everything continuously on high heat for 2-3 minutes, ensuring every grain is coated and infused with the smoky wok flavor.
2–3 min
Turn off the heat, garnish generously with spring onion greens, and serve immediately.

How to tell it's done

Separated, lightly toasted rice grains mixed with vibrant, crunchy vegetables.

Nutrition

Per serving, from 2 servings.

351kcal

Where the calories come from

Protein5.9 g7%
Carbohydrate49.9 g57%
Fat14.3 g36%

Sugars: 2.6 g
Saturated fat: 2.3 g
Fibre: 2.7 g
Sodium: 1044 mg
Potassium: 298 mg
Calcium: 53 mg
Iron: 1 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The secret to authentic Indo-Chinese flavor is 'Wok Hei' (breath of the wok). Keep the flame at its absolute highest throughout the cooking process.

What to serve it with

Serve piping hot alongside Dry Veg Manchurian, Chilli Paneer, or a comforting bowl of Sweet Corn Veg Soup.

Classic Gobi Pulao

Gobi pulao cooks rice with cauliflower and peas, seasoned with whole spices.

50 minvegetarian

Gujarati Lila Chana Pulao

Lila chana pulao cooks rice with fresh green chickpeas while they are in season.

55 minvegan

Gujarati Methi Bhaat

Methi bhaat cooks rice with fresh fenugreek and peas, the leaves lending a light bitterness.

45 minvegetarian

Gujarati Vaghareli Khichdi

Vaghareli khichdi is a Gujarati khichdi tempered after cooking, so the spices sit on top rather than through it.

1 hrvegetarian

Hariyali Chicken Pulao

Hariyali chicken pulao cooks rice with chicken in a coriander and mint paste that keeps it green.

1 hr 20 minnon vegetarian

Hyderabadi Bagara Rice

Bagara rice is the plain spiced rice Hyderabadi kitchens serve alongside a salan, not a biryani in itself.

1 hr 10 minvegetarian

Ingredients