Indo Chinese Fried Rice makes for the perfect lunch or dinner – Different from the usual veg fried rice, it has crunchy veggies, it’s own stir fry sauce blend, & green chili sauce, this recipe is a popular street style Indo-Chinese version. Veggie fried rice tossed with ginger, garlic, carrot, bell pepper, green beans and cabbage.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: dinner, Main Course
  • Cuisine: American

Ingredients

For the rice:

  • 1 cup white basmati rice
  • 2 cups water

For the veggies and fried rice:

  • 2 teaspoons oil
  • 1 teapoons minced ginger
  • 3 cloves garlic minced
  • 1 hot or mild green chili minced (I use serrano or Indian green chili)
  • 1/2 - 3/4 cup chopped carrots (chopped small and thin)
  • 2.5 - 3 tablespoons soy sauce, or tamari for Glutenfree
  • 1 teaspoon molasses
  • 1 teaspoon white vinegar (or rice vinegar)
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon brown sugar
  • 1 cup thinly sliced cabbage (see step pictures for slice sizing)
  • 1/4 cup finely chopped or thinly sliced green beans (or use other crunchy veggie of choice)
  • 1 cup thinly sliced bell pepper
  • 1/2 teaspoon salt
  • 1 teaspoon minced ginger
  • 2 teaspoons green chili sauce(available at Indian stores), or blend 1 teaspoon vinegar and 1 hot green chili in a blender (, Or you can mince the green chili and then mix it with the vinegar and mash it with mortar and pestle so that the mix is somewhat pasty)
  • 1/4 teaspoon white pepper
  • 1/4 cup green onion for garnish

Method

  1. Make your rice: wash the rice really well and then soak it for at least 15 minutes and then drain. Add to a saucepan with 2 cups of water.
  2. Partially cover with the lid and cook over medium heat. As soon as the water starts to boil, reduce the heat to low and cook for 11 to 12 minutes, or until the rice is cooked to preference. Fluff the rice a little bit and then spread it in a large plate so that it can cool.
  3. Make the fried rice: In a large skillet, add oil and heat at medium high heat. Add the ginger, garlic, green chili, and carrots, and a pinch of salt and cook until the garlic is starting to turn golden.
  4. Then add in the soy sauce, molasses, vinegar, sesame oil and the brown sugar and mix well. Cook until the sauce starts to thicken. 2-3 minutes.
  5. Then add the cooked rice and salt and toss well to pick up all the sauce from the pan.
  6. Then add in the cabbage, green beans, bell pepper, ginger, the green chili sauce and white pepper and toss. Switch off the heat and continue to toss for another few seconds.
  7. Taste and adjust salt and flavor. You can also cover this rice with the lid at this time, to help lightly steam the vegetables if they're too crispy. Let it sit covered for around 2-3 minutes. Then garnish with green onion and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.