Vegetable Fried Rice Recipe – Easy Italian-Spiced Basmati Rice

Last Updated on 2 months by Neha Deshmukh

Vegetable Fried Rice Recipe – Easy Italian-Spiced Basmati Rice

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together in under 30 minutes. This Vegetable Fried Rice is my go-to for those nights. It’s a little different than your typical Indian fried rice, thanks to a surprising addition – Italian seasoning! Trust me, it works beautifully. I first made this when I was trying to use up some leftover rice and a bunch of veggies, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just another fried rice recipe. It’s fast, easy, and packed with flavor. The Italian seasoning adds a lovely herbaceous note that complements the vegetables and rice perfectly. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge! It’s a comforting, satisfying meal that’s sure to please everyone.

Ingredients

Here’s what you’ll need to make this delicious Vegetable Fried Rice:

• 1 cup basmati rice
• 1.5 cups water
• 2 tablespoons peanut oil
• 5 garlic cloves, minced
• 0.5 inch ginger, minced
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 1 teaspoon Italian seasoning
• 1 onion, chopped
• 1 green capsicum (bell pepper), chopped
• 3 cups chopped cabbage
• 0.5 cup spring onion, chopped
• 0.25 cup coriander leaves (cilantro), chopped
• 1 teaspoon salt
• 0.5 teaspoon sugar

Ingredient Notes

Let’s talk about a few key ingredients to make sure your fried rice turns out perfectly:

Basmati Rice: Choosing the Right Grain

Basmati rice is the star here! It has a lovely fluffy texture that’s ideal for fried rice. Look for aged basmati rice – it tends to be less sticky. About 200g of uncooked basmati rice is what you’re looking for.

Peanut Oil: Regional Variations & Substitutions

Peanut oil gives this fried rice a wonderful flavor and helps the rice get nice and crispy. It’s commonly used in Indian cooking, especially for street food. If you have a peanut allergy, you can substitute with vegetable oil or sunflower oil.

Italian Seasoning: A Unique Twist for Indian Palates

I know, Italian seasoning in Indian fried rice sounds a little unusual, right? But trust me on this one! It adds a lovely depth of flavor. You can find it easily in most supermarkets. If you’re feeling adventurous, you can even make your own blend of oregano, basil, rosemary, and thyme.

Green Chillies: Adjusting the Spice Level

I love a little kick in my fried rice, but you can adjust the number of green chillies to your liking. Remove the seeds for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in water for 20-30 minutes. This helps it cook up fluffy. Then, cook the rice with 1.5 cups of water per cup of rice in a pressure cooker for 2 whistles. Let it rest for 5 minutes, fluff it up, and let it cool completely. This is super important – warm rice will get mushy!
2. Now, heat the peanut oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger and sauté for about 2 minutes, until fragrant. Don’t let it burn!
3. Add the chopped green chillies and Italian seasoning. Stir briefly – about 30 seconds – to release the flavors.
4. Next, add the chopped onions and capsicum. Sauté for 2 minutes, until they start to soften.
5. Toss in the chopped cabbage and cook for 5-7 minutes, until it’s partially tender. You want it to still have a little bit of crunch.
6. Stir in the spring onions, coriander leaves, salt, and sugar. Cook for another 2 minutes, stirring constantly.
7. Finally, gently fold in the cooled rice until everything is fully combined. Make sure every grain is coated in that flavorful sauce! Serve hot and enjoy.

Expert Tips

• Cool the rice completely: Seriously, this is the most important tip! Warm rice will result in sticky fried rice.
• High heat is your friend: Using medium-high heat helps the rice get slightly crispy.
• Don’t overcrowd the pan: If you’re making a large batch, cook the fried rice in batches to ensure even cooking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your Italian seasoning doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds a pinch of red chilli powder along with the green chillies. Feel free to experiment!
• Quick Weeknight Version: If you’re really short on time, use pre-cooked rice. Just make sure it’s cooled down before adding it to the pan.

Serving Suggestions

This Vegetable Fried Rice is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• Pickles
• A simple dal (lentil soup)

Storage Instructions

Leftover fried rice 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 might lose a little of its crispness, but it will still be tasty!

FAQs

What type of rice works best for fried rice?

Basmati rice is ideal because of its long grains and fluffy texture. Jasmine rice is another good option. Avoid short-grain rice, as it tends to be too sticky.

Can I use a different oil instead of peanut oil?

Yes, you can! Vegetable oil, sunflower oil, or canola oil are all good substitutes.

How can I adjust the spice level of this fried rice?

Use more or fewer green chillies, or add a pinch of red chilli powder. Removing the seeds from the green chillies will also reduce the heat.

Can this be made ahead of time?

You can cook the rice ahead of time and store it in the refrigerator. However, it’s best to assemble the fried rice just before serving for the best texture.

What vegetables can I substitute in this recipe?

Feel free to get creative! Carrots, peas, beans, and mushrooms all work well in fried rice.