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Indo-Chinese Fried Rice
5 from 24 votes

Indo-Chinese Fried Rice

Indo-Chinese Fried Rice combines white Basmati rice with a medley of vegetables like carrots, cabbage, bell pepper, and green beans, seasoned with soy sauce, garlic, ginger, green chili, molasses, and sesame oil. The rice is cooked first and then stir-fried with the aromatic sauce and vegetables, resulting in a flavorful dish that has a balance of savory, sweet, and mildly spicy notes. This rice works well as a side for saucy Indo-Chinese dishes or can be enhanced with tofu or additional sauces to serve as a satisfying meal on its own.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 233 kcal
Course: Main Course, Dinner
Cuisine: American

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

    Cup of Yum
  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.

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 233

% 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.