An Indo-Chinese Veg Rice preparation!

Hungry? Care to have 5,000 of something ? Try this Fried Rice recipe with all your favourite veggies..!!

Vegetable Fried Rice

  • Servings: 4
  • Difficulty: Medium
  • Print


  1. Rice- 1½ cup
  2. Ginger-garlic paste- 1 tsp
  3. Finely chopped Onion- 2 medium sized
  4. Finely chopped Capsicum- ½ cup
  5. Finely chopped carrots- ½ cup
  6. Finely chopped beans- ½ cup
  7. Finely sliced Baby Corn- ½ cup
  8. Sweet Corn kernels- 1 cup
  9. Green Peas- ½ cup
  10. Oil- 1 tsp
  11. Vegetable Stock cube (Maggi)- 1 cube
  12. Soya sauce- 1 tbsp
  13. Pepper- 1 tbsp
  14. Salt


Step One

Cook the rice in about 3 to 4 cups of water for 15 to 20 mins. Add quarter tsp of salt. Once the rice is cooked, set it aside to cool.

Step Two

In a non-stick pot, heat 1 tsp of oil. Once the oil is hot, add the ginger-garlic paste and sauté for 10 seconds on high heat till the raw smell disappears. Add the finely sliced baby corn; allow it to cook for about 10 mins.

Step Three

Simulataeneously, in a separate vessel, boil both green peas and sweet corn kernels with a pinch of salt. Once it is cooked, drain the green peas and sweet corn and set it aside.

Step Four

Once the baby corn is partly cooked, add the finely chopped beans and carrots. Saute for about 2 mins. Add in the cooked green peas and sweet corn. Then, add the finely chopped capsicum and onions. Add in the vegetable stock cube and season with pepper. Add a tablespoon of soya sauce.

Step Five

Add the cooked rice and mix well. Garnish with finely chopped spring onion (optional) and serve along with some Cauliflower or mushroom manchurian.

Tip: Fried rice must always be cooked on high flame to help retain the crunchiness of the vegetables. Squeeze ½ lemon or add salt to avoid the rice from getting mushy. A wok is the most appropriate vessel to make fried rice; alternatively use a pot. Couple the vegetable fried rice with some cauliflower (gobi) or mushroon Manchurian.

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