Growing up, I loved eating Chinese food. The family would try chinese restaurants often, we would eat chowmein in school and we would make a few chindian (chinese+indian) dishes at home as well. The home favourites were chowmein and fried rice. Those days were special ones indeed! We would come home from school and realize it was chowmein or fried rice day and be thrilled to be bits to be having something different from the standard Indian fare 🙂
This fried rice recipe is a slightly more jazzed up version of what we used to eat at home. It’s a wee bit healthier as well since it uses brown rice inside of white, but feel free to use white if you prefer. It will still be as yum!
I’m one of those people who can eat fried rice just as is – no accompaniment required. Are any of you like this too? I find the rice is so flavourful and moist, full of veggies (and meat in some cases) that it doesn’t need anything to cover it up. It isn’t the vehicle, it is the meal!
Given as I’m not big on eating my veggies, this really helps me pack in those nutrients while keeping the taste quotient high. The fact that it comes together so easily is an added bonus. You can add just about any veggies you want, so feel free to experiment!
Just look how bright and colourful! Make you want to eat it all doesn’t it? 🙂
In terms of rice, people recommend using rice leftover from the previous day since it adds flavour. I have done that as well as made this with fresh rice, both taste good. Take your pick.
Once the veggies are cooked, add the rice, spices and sauces and you’re set. Easy Peasy!
Try this and you will also make chindian food a part of your favourites 🙂
Veggie Fried Rice
1.25 cups cooked brown rice
2 medium capsicums – diced
2 medium carrots – diced
1/4 purple cabbage – diced
1 cup peas
2 spring onions – dice the white and green parts separately
1 tsp garlic powder
1 tsp white pepper
3 tsp chilli sauce
2 tsp vinegar
2 tsp soy sauce
1 tsp sesame oil
- Cook and cool the rice
- Heat oil in a wok. Add onions (white part of spring onions) and saute for 3-4 minutes
- Add garlic powder, capsicum, carrots and cook for 5-7 minutes till slightly cooked.
- Add the cabbage, peas, pinch of salt and the white pepper. Mix well and cook for 10-12 minutes till cooked through.
- Add the cooled rice, soy sauce, vinegar, chilli sauce and mix well. Cook for 7-10 minutes till the flavours come together well.
- Adjust salt and chilli.
- Mix in the spring onion greens, cook for 1-2 minutes and serve.