Vegetable Fried Rice

Vegetarian fried rice is a famous Indo-Chinese stir fry dish made with rice, stir fry vegetables, and flavored with soy and chili sauce. This is a one-pot, gluten-free, vegan fried rice recipe made in the Instant Pot with no eggs. It can also be made on the stovetop.

It is a perfect weeknight meal and can be served with Asian dishes, especially veg Manchurian. This homemade Indo-Chinese style fried rice is very easy to make in an Instant Pot and is better than takeout. It is a delicious and crowd-pleaser dish for any party or potluck!

Ingredients

It is best to use long grain rice to make fried rice. I like to use basmati rice for fried rice, however, jasmine rice works well too for Indo-Chinese fried rice. Also, I have used freshly cooked rice but fried rice can be made with leftover rice too.

Other ingredients consist of vegetables such as green beans, carrots, and green onions. I have not used peas or corn but if you like, you can add those too.

Soy sauce and chili sauce add flavor to this Chinese-style veg fried rice. For the gluten-free version, you can use gluten-free soy sauce. You can adjust the spiciness by adjusting the chili sauce or even topping the fried rice with hot sriracha sauce while eating.

Instructions

To make fried rice, the veggies must be chopped fine. A food processor with an adjustable slicing blade is very handy for chopping vegetables. You can also cut them fine with a knife, I like to use the Komachi knife for chopping.

Instant Pot steps

It is very easy to make veg fried rice in the Instant Pot. The best part is you can cook both rice and vegetables together. To cook them together, it is best to soak the rice for 30 minutes before cooking.

Turn the Instant Pot on saute mode and once it is hot, add some oil. You can use regular cooking oil or even sesame oil. Once the oil is hot, add the lower white part of the green onion followed by carrots and green beans.

Saute for about a minute and add salt, sugar, black pepper, soy sauce, and vinegar and mix it well. Add the water and deglaze the pot with a spatula.

Finally, add the basmati rice (discard the soaked water) and mix for the final time. Press cancel to come out of saute mode and lock the lid with the pressure valve in the sealing position.

Select high-pressure mode by pressing the pressure button or manual button and adjust the time for 1 minute. Allow the pressure to release naturally by letting the silver pin drop naturally. Open the lid and fluff the rice with a fork, garnish with green onions.

Stovetop steps

Before the Instant Pot, I used to make fried rice on the stovetop. One of the good parts of cooking on the stove is that you could make instant fried rice with leftover rice. But if you do not have leftover rice, you can also make it in a matter of minutes.

In a saucepan, boil enough water, on medium heat, to cook the rice. Allow the water to come to a rolling boil and then carefully add the soaked rice. Allow the rice to cook for about 12 minutes, it should be al dente.

Drain the water and spread the rice on a plate and allow it to cool down. This ensures the rice does not get overcooked and mushy. While the rice is cooling down, stir-fry the veggies for fried rice in a wok or a frying pan.

Heat a wok on a high flame and add some oil. Once the oil is hot, add the green onion whites followed by carrots and green beans. Saute for about a minute and add salt, sugar, black pepper, soy sauce, and vinegar and mix it well.

Finally, add the basmati rice and mix gently. Cook for about a minute, turn the stove off, and garnish the vegetable fried rice with chopped green onions.

Serving suggestions

It is best to serve Chinese-style veg fried rice when it is hot. It is popularly served with vegetable Manchurian or gobi Manchurian to make a complete meal. Kungpao is another easy side dish to serve with fried rice, it is much quicker to prepare as well.

Storage

Fried rice can be stored in the fridge for 3-4 days. It does tend to dry so, it is best to add a little bit of water while reheating it in the microwave or on the stove. Cover the fried rice with a lid while reheating to ensure that it absorbs moisture.

If you enjoyed this recipe, you may also find these recipes interesting

• Manchurian
• Kung Pao Chickpeas
• Peas Pulao
• Vegetable khichdi

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