Easy Vegetable Indian Fried Rice Recipe (better than takeout!)
This vegetable Indian fried rice is simple, flavorful, and a restaurant quality recipe. Made with leftover brown rice and tender vegetables, it's a healthy dish that can be served on the side or enjoyed as a satisfying main.
Add a tablespoon of avocado oil to a wok placed over medium-heat.
Once heated, add chopped onions along with ginger garlic paste.
Fry the onions till they turn soft and translucent (approximately 5 minutes).
Add the veggies (cabbage, beans, carrots and green peas). Stir it and fry for another 5 minutes or so till slightly softened.
Add soy sauce, vinegar, and red chili-garlic sauce to a small bowl. Mix well.
Pour the sauce into the wok and stir it in.
Add the cooked rice and fold in gently. Let cook for 2-3 minutes to allow the flavors to meld in.
Do a taste test and add salt, as needed along with white pepper. Stir it in.
Turn off the heat and serve it with scrambled eggs (recipe below). For added flavor, drizzle toasted sesame oil and mix well.
Make scrambled eggs
Whisk eggs with salt till they are well beaten.
Add oil to a non-stick pan and heat it.
Add the eggs. When they are about halfway cooked, scramble them. Transfer the eggs to the fried rice and mix well.
Notes
To make 4 cups brown rice, you'll need about 1.25 cups uncooked brown rice. Follow this recipe for step-by-step instructions: Instant Pot Brown rice recipe.Don't forget to read the post for substitutions and loads of tips!