Crisp at the edges and tender through the middle, Indo Chinese Fried Rice is a Indo-Chinese entree, vegetarian made with cooked jasmine rice, sesame oil, and finely chopped ginger in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Entree, Vegetarian
  • Cuisine: Indo-Chinese

Ingredients

  • 2.5 - 3 cups cooked jasmine rice
  • 2 tablespoons sesame oil
  • 1 teaspoon finely chopped ginger
  • 2 teaspoon finely chopped garlic
  • 1.5 tablespoons finely chopped celery
  • 1 green chili (finely chopped)
  • 2 tablespoons chopped green pepper
  • 1/4 cup carrot cubes
  • 1/4 cup green peas
  • 1/8 teaspoon black pepper
  • pinch of white pepper powder
  • 1 tablespoon soy sauce
  • 1/2 teaspoon white vinegar
  • salt (to taste)

Method

  1. In a wok heat sesame oil on medium-high heat.
  2. Once oil is hot add chopped ginger, chopped garlic, green chili and chopped celery. Cook for a minute.
  3. Add carrot, pepper and green peas. Saute few seconds. Veggies should remain crunchy.
  4. Add salt, soy sauce, black pepper, white pepper powder and mix.
  5. Add the cooked rice and give a good mix.
  6. Finally add 1/2 teaspoon of vinegar and stir to combine.
  7. Serve veggie fried rice with gobi manchurian or chilli paneer. You may garnish it with spring onion green.

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.