Go Back

Veg Fried Rice

A delicious and colorful Indo-Chinese dish made with cooked rice, sautéed vegetables, and flavorful sauces — perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indo-Chinese, Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked rice
  • 2 tbsp Oil
  • 1 tsp Garlic
  • 1 small Onion
  • 1/2 cup Carrot
  • 1/2 cup Capsicum
  • 1/2 cup Cabbage
  • 1/4 cup Spring Onion
  • 1 tbsp Soy sauce
  • 1 tbsp Tomato ketchup
  • 1 tbsp Vinegar
  • 1/2 tsp Black Pepper
  • to taste salt

Equipment

  • 1 Wok or large pan For stir frying
  • 1 Spatula To mix the rice evenly
  • 1 Knife To chop vegetables
  • 1 Bowl To hold cooked rice

Method
 

  1. Heat oil in a wok over high flame.
  2. Add chopped garlic and sauté until fragrant.
  3. Add onion, carrot, capsicum, and cabbage. Stir fry for 2–3 minutes.
  4. Add soy sauce, vinegar, ketchup, salt, and pepper. Mix well.
  5. Add the cooked rice and toss everything on high heat for 2–3 minutes.
  6. Garnish with spring onions and serve hot.

Notes

  • Use cold or leftover rice to avoid sogginess.
  • You can add paneer, tofu, or scrambled egg (for non-veg version).
  • Adjust sauces to your taste for more or less tanginess.