Easy Vegetable Fried Rice Recipe – Indian Style Soya Garlic

Last Updated on 3 months by Neha Deshmukh

Easy Vegetable Fried Rice Recipe – Indian Style Soya Garlic

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in minutes. This vegetable fried rice is my go-to for those nights. It’s packed with flavor, super customizable, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something quick and tasty – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re leaning into those classic Indian flavors with a generous dose of soya and garlic. It’s quick – ready in under 30 minutes! It’s also a fantastic way to use up leftover veggies. Plus, it’s seriously delicious. Trust me, once you try this Indian-style fried rice, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up this flavorful fried rice:

• 1 cup Basmati rice
• 2.5 tbsp Olive oil/Any refined oil
• 0.25 cup Beans
• 0.25 cup Carrot
• 1 cup Cabbage
• 0.25 cup Capsicum (Bell Pepper)
• 2.5 tbsp Spring onion greens
• 1.5 tbsp Garlic, minced
• 1 inch Ginger, minced
• 1 tsp Vinegar
• 1-2 tsp Red Chilli sauce (adjust to your spice preference!)
• 2-3 tsp Soya sauce
• Salt and Pepper powder to taste
• 1 tsp oil (for cooking rice)
• 1.5 cups boiling water (for cooking rice)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice: This is key. Basmati has a lovely fragrance and fluffy texture that works perfectly in fried rice. Don’t use short-grain rice, it’ll get too sticky.
• Oil: I usually use olive oil for a slightly healthier twist, but any refined oil works well.
• Soya Sauce: I prefer a good quality dark soya sauce for that rich color and umami flavor. Kikkoman is a reliable brand, but feel free to experiment!
• Vinegar: Rice vinegar is traditional, but white vinegar works in a pinch.
• Vegetable Variations: Feel free to swap in whatever veggies you have on hand! Peas, mushrooms, broccoli – they all work beautifully. My mom always adds a handful of spinach for extra nutrients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the Basmati rice in water for about 15 minutes. This helps it cook up nice and fluffy. Then, cook the rice with 1.5 cups of boiling water and 1 tsp of oil until the grains separate.
2. Once cooked, spread the rice out on a plate to cool completely. This is important – warm rice will get mushy!
3. While the rice is cooling, let’s prep the veggies. Finely chop the beans, carrot, capsicum, and spring onion greens. Mince the garlic and ginger, and shred the cabbage thinly.
4. Now, heat the 2.5 tbsp of oil in a large pan or wok over high heat. Add the minced garlic and ginger and sauté for just a few seconds – you want it fragrant, not burnt!
5. Add the beans, followed by the carrot, cabbage, and capsicum. Stir-fry continuously on high heat for 2-3 minutes. We want the veggies to stay nice and crunchy.
6. Finally, add the cooled rice, soya sauce, vinegar, salt, and pepper. Mix everything thoroughly, ensuring the rice is evenly coated with the sauce.
7. Serve hot and enjoy! It’s amazing on its own, or…

Expert Tips

• High Heat is Your Friend: Seriously, don’t be afraid of the heat! It’s what gives fried rice that slightly smoky, wok-hei flavor.
• Cool Rice is Crucial: I can’t stress this enough. Warm rice = mushy fried rice.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook the rice in batches to ensure everything cooks evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your soya sauce doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use tamari instead of soya sauce for a gluten-free version.
• Spice Level Adjustment: Add more or less red chilli sauce to suit your taste. A pinch of cayenne pepper also works well. My brother loves it extra spicy!
• Quick Weeknight Version: Use pre-cut veggies to save time.

Serving Suggestions

This fried rice is fantastic on its own, but it also pairs beautifully with:

• Manchurian (Chicken, Veg, or Paneer)
• Spring Rolls
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of rice is best for fried rice? Basmati rice is the winner! Its long grains and fluffy texture hold up beautifully.
• Can I use frozen vegetables in this recipe? Absolutely! Just make sure to thaw and drain them well before adding them to the pan.
• How can I make the fried rice less oily? Use a non-stick pan and don’t add too much oil. You can also blot the cooked rice with a paper towel to remove excess oil.
• What is the best way to prevent the rice from sticking together? Cooling the rice completely and using a good non-stick pan are key.
• Can I add protein like chicken or paneer to this fried rice? Definitely! Cook the chicken or paneer separately and add it to the pan along with the rice and sauce.