Veg Fried Rice

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Long Grain Rice 1 Cup
Oil 2 Tbsp.
Ginger 1 Tsp.
Garlic 1 Tsp.
Green Chillies 1 Tsp.
Salt To taste
Pepper 1 Tsp.
Spring Onion – Bulbs 1 Tbsp.
Onions 2 Tbsp.
Carrots, French Beans, Sweet Corn & Peas 1 Cup
Cabbage 2 Tbsp.
Bell Pepper 2 Tbsp.
Soy Sauce 1 Tsp.
Spring Onions 2-3 Tbsp.



  • Heat a wok and add oil, once the oil is heated add minced ginger, garlic and green chillies. Sauté for a minute
  • Add chopped spring onion bulbs, onions and sauté till the onions turn transparent.
  • Continue adding all the veggies and sauté in high flame for 2-3 mins. Make sure that they do not cook completely, the vegetables should retain little crunch in them
  • Add salt, pepper, soy sauce and mix
  • Add the cooked rice and mix gently so that the rice does not break or mashed. Tossing the rice avoids breaking of rice.
  • Turn off the flame and add spring onions and toss them together.
  • Tastes best when served hot.

Tips & Variation :

  • You can add any vegetable of your choice
  • Add white pepper instead of black pepper if you like your rice to retain its white colour.
  • Feel free to add mushrooms, or fried potatoes for more flavour.
  • To make paneer or tofu fried rice you dice the paneer into small cubes and add it along with the vegetables.
  • If you love your fried rice spicy, make a quick version of schezwan fried rice by adding a tablespoon of chilli paste, a teaspoon of vinegar and a pinch of sugar while sautéing the ginger & garlic.


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