Veg fried rice | Chinese Veg paneer fried rice recipe

Veg fried rice is one of the delicious Chinese recipes popular around the world. Prepare this excellent fast food variety with available veggies in just 15 minutes. This is a basic white fried rice variety with few spices and lots of veggies.

Always cook this Veg fried rice recipe on a high flame like any other Chinese recipes. Chinese fast food items are very popular in all parts of India. You can see a special place for Chinese items on the menu of all types of cuisines in India.

I have made veg paneer fried rice today. Paneer is just an option, you can skip this one or you can use tofu (soya paneer) also. Use carrot, beans, cabbage, capsicum and green onions. You can use green peas also but to get the authentic fried rice flavor, avoid using any other veggies except the mentioned vegetables.

The rice they use is small, flavorful variety, which is very much similar to south Indian seeraga samba rice. So I always this rice for making fried rice instead of basmati rice. You can use any kind of rice which has its natural own aroma. You can use leftover rice also for making this recipe.

Most of the plain Chinese fried rice varieties have the same basic ingredients, except the spicier schezwan variety in which red chilli paste is used.

For similar Chinese recipes: Cauliflower Manchurian, Egg fried rice

Veg fried rice | Chinese Veg paneer fried rice recipe

Sangskitchen

Veg fried rice is one of the delicious Chinese recipes popular around the world. Prepare this excellent fast food variety with available veggies in just 15 minutes.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Chinese

Servings 2

Calories 350 kcal

Ingredients

  

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Ingredients:

• 3 tbsp cooking oil
• 2 cups cooked rice
• ½ tsp white pepper powder
• 1 tsp ginger
• 1 tsp garlic
• 1 tsp soya sauce
• 1 tsp green chilli paste or green chilli sauce
• ½ tsp salt
• ¼ tsp sugar
• 1 pinch Ajinomoto optional

Veggies used (chopped):

• ½ cup cabbage
• ½ cup carrot
• ½ cup capsicum
• ½ cup beans
• ½ cup green onion
• ½ cup onion (optional)
• 1 cup chopped paneer

To garnish:

• 1 tbsp chopped green onion

Instructions

 

Preparation:

• Chop all the vegetables including ginger and garlic finely as shown in picture.
• Make green chilli paste by grinding 5 green chillies with some water, if you don’t have green chilli sauce.
• Cook rice grains and cool them. The cooked grains should have separate texture and not mushy.
• Chop paneer into small cubes.

Recipe:

• If you are using paneer, first fry paneer cubes in a tbsp of oil to light brown color. Frying paneer separately gives even roasted texture to the paneer cubes. Alternatively, you can fry them along with other veggies also.
• Keep the fried paneer aside in a separate plate.
• Heat an iron wok or non-stick kadai, heat oil.
• Add finely chopped ginger and garlic, sauté in high flame quickly.
• Now add the finely chopped veggies one by one, continue frying them. You can use onion as one vegetable, if you like. Since I used more green onions, I did not use onion.
• Do not cook vegetables until soft; they should retain the crisp texture. So act fast accordingly. The whole process of sautéing veggies will take only five minutes.
• Now add paneer cubes and sauté with the veggies.
• Add green chilli paste/sauce, soya sauce, salt, sugar and white pepper one by one, sauté with the vegetables.
• Now add cooked and cooled rice and mix quickly.
• Cook and mix in high flame, do quickly because the rice should not stick to the kadai. You can add a tsp of oil around the corners, to avoid sticking in iron wok. Use non-stick pan for hassle free cooking.
• When rice becomes hot and absorbs all the spices switch off. Add a pinch of ajinomoto at the last stage before switching off if you are using. I don’t use ajinomoto.
• Garnish with chopped green onions and serve hot.

Video

Notes

Tips/notes: 1. Always cook fried rice in high temperature. 2. Use separately cooked rice for fried rice; soft cooked mushy rice will not be suitable for this recipe. 3. This is mild spicy veg fried rice. Adjust pepper and green chilli paste based on your liking. 4. You can replace with black pepper powder if you don’t have white one, but keep in mind that the color may turn darker if you use black pepper powder. 5. Use soya sauce only recommended quantity, else the soya sauce smell will become very strong and overtake natural aroma of fried rice. 6. Soya sauce and green onions are the highlighting ingredients in any Chinese dish hence don’t avoid them. 7. Be mindful with the salt usage as we are using soya sauce too. 8. Never close with lid while making fried rice. Open kadai with high temperature is the suitable one.

Nutrition

Calories: 350kcal

Keyword paneer fried rice, veg fried rice

Tried this recipe?Let us know how it was!

Preparation:

• Chop all the vegetables including ginger and garlic finely as shown in the picture.
• Make green chilli paste by grinding 5 green chillies with some water, if you don’t have green chilli sauce.

• Cook rice grains and cool them. The cooked grains should have separate texture and not mushy.
• Chop paneer into small cubes.

Recipe:

• If you are using paneer, first fry paneer cubes in a tbsp of oil to light brown color. Frying paneer separately gives even roasted texture to the paneer cubes. Alternatively, you can fry them along with other veggies also.
• Keep the fried paneer aside in a separate plate.

• Heat an iron wok or non-stick kadai, heat oil.
• Add finely chopped ginger and garlic, sauté in high flame quickly.

• Now add the finely chopped veggies one by one, continue frying them. You can use onion as one vegetable if you like. Since I used more green onions, I did not use onion.
• Do not cook vegetables until soft; they should retain the crisp texture. So act fast accordingly. The whole process of sautéing veggies will take only five minutes.

• Now add paneer cubes and sauté with the veggies.

• Add green chilli paste/sauce, soya sauce, white pepper powder, salt and sugar one by one, sauté with the vegetables.

• Now add cooked and cooled rice and mix quickly.
• Cook and mix in high flame, do quickly because the rice should not stick to the kadai. You can add a tsp of oil around the corners, to avoid sticking in the iron wok. Also, use a non-stick pan for hassle-free cooking.

• When rice becomes hot and absorbs all the spices switch off. Add a pinch of Ajinomoto at the last stage before switching off if you are using. I don’t use Ajinomoto.
• Garnish with chopped green onions and serve hot.

Tips/notes:

1. Always cook fried rice at high temperatures.
2. Use separately cooked rice for fried rice; soft cooked mushy rice will not be suitable for this recipe.
3. This is mild spicy veg fried rice. Adjust pepper and green chilli paste based on your liking.
4. You can replace with black pepper powder if you don’t have a white one, but keep in mind that the color may turn darker if you use black pepper powder.
5. Use soya sauce only recommended quantity, else the soya sauce smell will become very strong and overtake the natural aroma of fried rice.
6. Soya sauce and green onions are the highlighting ingredients in any Chinese dish hence don’t avoid them.
7. Be mindful of the salt usage as we are using soya sauce too.
8. Never close with a lid while making fried rice. Open kadai cooking with high temperatures is a suitable one.

Try these:

Potato bonda

Kadai Paneer

Veg noodles

Schezwan chicken fried rice