Indo-Chinese Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
233 kcal
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Course
Main Course, Dinner
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Cuisine
American
Indo-Chinese Fried Rice
Description
Indo-Chinese Fried Rice starts with well-rinsed white Basmati rice cooked until tender and cooled to prevent clumping. The stir-fry begins by heating oil and sautéing minced ginger, garlic, green chili, and carrots until aromatic and golden. A mixture of soy sauce, molasses, vinegar, sesame oil, and brown sugar is added and cooked until thickened, forming a glossy, flavorful coating. The cooked rice is incorporated and tossed well to absorb the sauce, followed by the addition of thinly sliced cabbage, green beans, bell pepper, more ginger, green chili sauce, and white pepper. The finished dish is a vibrant and textured fried rice blending crisp vegetables with a savory-sweet sauce and subtle heat.
This fried rice is typically served alongside other Indo-Chinese dishes such as Manchurian sauce, chili tofu, or sauced chicken variants, complementing their bold flavors. It can also be customized with other crunchy vegetables and adjusted using different sauces or proteins to become a standalone meal.
Variations include substituting brown rice or quinoa for Basmati, or adding extra sauces and crispy tofu to increase meal heartiness. The recipe allows flexibility to suit different tastes and dietary preferences.
Ingredients
For the rice:
- 1 cup white Basmati rice
- 2 cups water
For the veggies and fried rice:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 teapoons ginger minced
- 3 cloves garlic minced
- 1 green chili I use serrano or Indian green chili, hot or mild, minced
- 1/2 - 3/4 cup carrot chopped small and thin, chopped
- 2.5 - 3 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon molasses
- 1 teaspoon white vinegar or rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon brown sugar
- 1 cup cabbage see step pictures for slice sizing, thinly sliced
- 1/4 cup green beans or use other crunchy veggie of choice, finely chopped or thinly sliced
- 1 cup bell pepper thinly sliced
- 1/2 teaspoon salt
- 1 teaspoon ginger minced
- 2 teaspoons green chili sauce 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, available at Indian stores, or blend 1 teaspoon vinegar and 1 hot green chili in a blender
- 1/4 teaspoon white pepper
- 1/4 cup green onion for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Then add the cooked rice and salt and toss well to pick up all the sauce from the pan.
- 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.
- 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.
Notes
- This dish pairs well with saucy Indo-Chinese sides like Manchurian or chili tofu.
- You can turn this into a full meal by adding tofu and more sauces.
- Brown rice, quinoa, or other cooked grains can be used instead of white Basmati rice, but ensure they are cooked and cooled before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 698mg | 29% |
| Potassium | 290mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1401IU | 28% |
| Vitamin C | 73mg | 81% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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