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+ servings

Vegetable fried rice




  • 1 ½ cups rice
  • 3 cloves garlic finely chopped
  • ½ inch ginger finely chopped
  • 1 small onion finely chopped
  • 1 medium carrots finely chopped
  • ½ cup cabbage finely chopped
  • ¼ cup green beans finely chopped
  • ¼ cup scallions finely chopped
  • ½ cup capsicum finely chopped
  • 3 tablespoon oil
  • 1 tablespoon red chilli paste
  • 2 tablespoon soy sauce
  • 1 tablespoon vinegar
  • Salt to taste
  • 1 teaspoon white pepper powder


  • Wash the rice thoroughly. Soak in water for 15-20 minutes
  • Take 8-9 cups of water in a large saucepan and bring to boil
  • Once the rice is soaked, drain the water from it and add to boiling water
  • Cook until the rice is almost done (similar to al-dente in pasta)
  • Strain the water and let it cools completely
  • Heat oil in a large wok/kadhai on high flame. Add ginger, garlic and saute for a few seconds
  • Add onion, carrot, capsicum, green beans, and scallions. Stir fry for 2-3 minutes
  • Add red chilli paste and mix well
  • Add soy sauce and vinegar. Mix well
  • Add the cabbage and stir-fry briefly
  • Add the rice and mix gently
  • Toss the rice on high heat for 1-2 minutes
  • Turn off the flame and garnish with spring onions
  • Serve hot


  • It is essential to keep all the ingredients ready and handy before starting cooking.
  • Chinese cooking is done on high heat very quickly. Stir-frying on high heat produces the characteristic smoky flavour – but take care not to burn the food.
  • Soy sauce is quite salty. So adjust the salt level accordingly