Quick Vegetable Fried Rice Recipe – Basmati & Spring Onion

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Fried Rice Recipe – Basmati & Spring Onion

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 30 minutes. This vegetable fried rice is my go-to for those nights. It’s packed with flavour, super versatile, and honestly, a fantastic way to use up leftover rice! I first made this when I was a student and needed something fast and filling – it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t just any fried rice. We’re using fragrant basmati rice, a colourful mix of fresh veggies, and a simple yet flavourful sauce. It’s quick enough for a weeknight dinner, but tasty enough to impress. Plus, it’s a great way to sneak in some extra vegetables!

Ingredients

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

• 1 cup Basmati rice
• 1 cup Cabbage, chopped (about 150g)
• 1 Carrot, whole
• 1 small Capsicum (bell pepper)
• 6 Spring onion sprigs
• 1 teaspoon crushed black pepper
• 1 teaspoon Soy sauce
• ¼ – ½ teaspoon Ajinomoto (optional)
• Salt to taste
• 4 tablespoons Olive oil

Ingredient Notes

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

Basmati Rice: Choosing the Right Grain

Basmati is key here. Its long grains and delicate flavour hold up beautifully in fried rice. Look for aged basmati – it tends to be less sticky. About 180-200g of dry basmati rice is ideal.

Vegetable Variations: Regional & Seasonal Options

Feel free to swap in your favourite veggies! Peas, beans, mushrooms, or even broccoli work wonderfully. I love adding a handful of chopped cauliflower when it’s in season.

Olive Oil vs. Other Oils for Frying

I prefer olive oil for its flavour and health benefits, but you can use any neutral oil like sunflower or vegetable oil. Just make sure it has a high smoke point.

Ajinomoto: Understanding its Use & Alternatives

Ajinomoto (MSG) adds a lovely umami flavour, but it’s totally optional. If you prefer, you can leave it out or substitute with a pinch of mushroom powder.

Spring Onions: The Importance of White & Green Parts

Don’t discard the white parts of the spring onions! They have a more intense flavour and add a lovely base to the fried rice. The green parts are for a fresh, vibrant finish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your basmati rice in water for about 10 minutes. This helps it cook up fluffy. Then, cook the rice with 3 cups of water until it’s done. Once cooked, spread it out to cool and separate the grains. For best results, pop it in the fridge for a bit – or, even better, use leftover rice! About 3-4 cups of cooked rice is perfect.
2. While the rice is cooling, get your veggies prepped. Julienne (cut into thin strips) the carrots, cabbage, and capsicum. Separate the white and green parts of the spring onions.
3. Now, heat the olive oil in a large pan or wok over high heat. This is important – high heat is key for good fried rice! Add the white parts of the spring onions and sauté for about 30 seconds until fragrant.
4. Add the carrots, cabbage, and capsicum one by one, frying each for about 30 seconds. You want them to be slightly softened but still have a bit of crunch. If you’re using Ajinomoto, add it now.
5. Stir in the black pepper and soy sauce. Add the green parts of the spring onions and give everything a quick mix.
6. Finally, add the cooled rice and salt. Toss continuously until the rice is heated through and the grains are separate. This should take just a few minutes.

Expert Tips

Here are a few things I’ve learned over the years to make this fried rice amazing:

Achieving Separate, Fluffy Rice

The key is to cool the rice completely before adding it to the pan. This prevents it from sticking together.

The Importance of High Heat

High heat creates that slightly charred, smoky flavour that’s characteristic of good fried rice.

Balancing Flavors: Soy Sauce & Salt

Soy sauce is salty, so go easy on the salt! Taste as you go and adjust accordingly.

Quick Vegetable Prep Techniques

A mandoline slicer can be a lifesaver for quickly julienning vegetables.

Variations

Let’s get creative!

Vegan Fried Rice

This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.

Gluten-Free Fried Rice

Use tamari instead of soy sauce for a gluten-free version.

Spice Level Adjustment: Adding Chili Flakes or Green Chilies

My friend loves a spicy kick, so I often add a pinch of chili flakes or a finely chopped green chili to the pan along with the vegetables.

Festival Adaptations: A Quick Weekday Meal

This is a great dish to make during festivals when you want something quick and easy.

Using Leftover Rice: Best Practices

Leftover rice is ideal for fried rice. Day-old rice is drier and holds its shape better.

Serving Suggestions

Serve immediately! A sprinkle of sesame seeds and a side of chili garlic sauce are always a good idea. It pairs well with a simple cucumber salad too.

Storage Instructions

Leftover fried rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

FAQs

What type of rice works best for fried rice?

Basmati rice is my top choice, but you can also use jasmine rice or long-grain white rice.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw and drain them well before adding them to the pan.

How can I make this fried rice spicier?

Add chili flakes, a chopped green chili, or a dash of sriracha.

Is Ajinomoto essential for authentic flavor?

No, it’s optional. It adds umami, but you can easily leave it out or use a substitute.

How do I prevent the fried rice from becoming sticky?

Use cooled rice, high heat, and don’t overcrowd the pan.

Can I prepare the vegetables ahead of time?

Absolutely! You can chop the vegetables a few hours in advance and store them in the refrigerator.