Quick Vegetable Fried Rice Recipe – Easy Indian-Style

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Fried Rice Recipe – Easy Indian-Style

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 super flavorful, totally customizable, and honestly, a lifesaver when you’re craving something delicious without a ton of fuss. I first made this when I was a student and needed something quick and easy to make with whatever was in the fridge!

Why You’ll Love This Recipe

This isn’t your typical Chinese takeout fried rice. We’re giving it a little Indian twist with the use of soy sauce and tomato ketchup – trust me, it works! It’s fast, flavorful, and a fantastic way to use up leftover rice and veggies. Plus, it’s a great way to sneak in some extra vegetables. It’s perfect for a weeknight dinner, a quick lunch, or even as a side dish for a larger meal.

Ingredients

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

• 2.5 cups cooked rice (about 300g)
• 0.5 onion, chopped
• 2 tablespoons garlic, minced
• 0.25 cup carrot, diced (about 30g)
• 2 pinches pepper powder
• 2 tablespoons raisins
• 0.25 cup green peas (about 40g)
• 0.25 cup sweet corn (about 40g)
• 2 tablespoons soya sauce (30ml)
• 3 tablespoons tomato ketchup (45ml)
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine.

• Soy Sauce & Ketchup: This is where the Indian-style flavor comes in! The combination is surprisingly delicious and adds a lovely tang.
• Rice is Key: Basmati or jasmine rice work beautifully because of their slightly longer grains. But honestly, leftover rice is best! It’s drier and fries up much better. If you’re using freshly cooked rice, spread it out on a plate to cool and dry slightly before using.
• Veggies: Feel free to swap in whatever veggies you have on hand. Bell peppers, beans, or mushrooms would all be great additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a little oil in a pan or wok over medium-high heat. Add the chopped onions, minced garlic, and diced carrots. Sauté for 2-3 minutes, until the onions start to become translucent.
2. Sprinkle in the pepper powder and give it a good stir. Now, add the raisins, sweet corn, and green peas. Cook for another couple of minutes, until the raisins plump up nicely.
3. Add your refrigerated cooked rice to the pan. Break up any clumps with a spatula and mix everything together well.
4. Pour in the soy sauce and tomato ketchup. Add salt cautiously – remember, both sauces already contain salt!
5. Now, the fun part! Toss everything on high heat for 3-4 minutes. You want the rice grains to separate and develop a slight crispness. Keep stirring to prevent sticking.
6. Serve immediately and enjoy!

Expert Tips

• High Heat is Your Friend: High heat is crucial for getting that slightly crispy texture.
• Don’t Overcrowd the Pan: If you’re making a larger batch, work in batches to avoid steaming the rice instead of frying it.
• Prepped Ingredients: Have all your ingredients chopped and ready to go before you start cooking. This makes the process much smoother.

Variations

• Vegan Adaptation: This recipe is almost vegan! Just double-check that your soy sauce doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Many soy sauces contain wheat. Look for a tamari or gluten-free soy sauce.
• Spice Level Adjustment: If you like a little heat, add a finely chopped green chili or a pinch of chili flakes along with the pepper powder. My friend, Priya, loves to add a dash of cayenne pepper too!
• Festival Adaptation: This makes a fantastic side dish during celebrations like Diwali or Holi. It’s a lighter option alongside richer curries.

Serving Suggestions

This fried rice is delicious on its own, but it’s even better with a side! I love serving it with Gobi Manchurian or a simple cucumber and tomato salad. It also pairs well with chicken tikka masala or any of your favorite Indian curries.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through. It won’t be quite as crispy, but still tasty!

FAQs

(1) What type of rice works best for fried rice?

As I mentioned earlier, basmati or jasmine rice are great choices. But honestly, leftover rice is the best! It’s drier and fries up beautifully.

(2) Can I use frozen vegetables in this recipe?

Absolutely! Just make sure to thaw them and pat them dry before adding them to the pan.

(3) How can I make this fried rice spicier?

Add a chopped green chili, a pinch of chili flakes, or a dash of cayenne pepper.

(4) Can I prepare this dish ahead of time?

You can chop the vegetables ahead of time. However, it’s best to fry the rice just before serving for the best texture.

(5) What is a good protein pairing for this fried rice?

Gobi Manchurian, chicken tikka masala, or even a simple fried egg are all great options.

(6) How do I prevent the rice from becoming sticky?

Using cold, cooked rice and high heat are the keys to preventing sticky rice. Don’t overcrowd the pan, and keep stirring!