Servings
Font
Back
5.0 from 24 votes

Indo-Chinese Fried Rice

Indo Chinese Fried Rice makes for the perfect lunch or dinner – Different from the usual fried rice with 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.

Prep Time
15 mins
Cook Time
15 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 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

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

  • Variations:
  • This rice is usually served with saucy dishes such as Manchurian sauce or sweet and sour sauce or chili tofu or sauced up dragon chicken soycurls. If you make this fried rice, do let me know how it turned out!
  • You can add more sauces to the fried rice and some crispy tofu so that it becomes a meal by itself
  • you can use brown rice or quinoa or other cooked grains instead of white basmati rice. Just use cooked and cooled  grains. 

Nutrition Information

Calories 233kcal (12%) Carbohydrates 46g (15%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 698mg (29%) Potassium 290mg (8%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1401IU (28%) Vitamin C 73mg (81%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

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.