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5 from 1 vote

Restaurant style vegetable fried rice recipe

Restaurant style vegetable fried rice recipe,a very delicious and flavorful rice variety made with loads of veggies and very few spices,very popular indo chinese fusion fare!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: main
Cuisine: Indo chinese
Servings: 3
Calories: 329kcal
Author: Harini


  • 1 cup basmati rice
  • 1 small carrot peeled and sliced into thin sticks
  • 2 baby corns peeled and sliced
  • 1/4 green bell pepper finely chopped
  • 1/4 cup cabbage finely chopped
  • 1/4 cup french beans finely chopped
  • 1/4 cup spring onion whites
  • 2 tablespoons celery finely chopped
  • 1/2 teaspoons ginger-garlic crushed
  • 1/8 cup spring onion greens finely chopped
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon chilli sauce
  • 2 green chillies slit
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon sugar
  • 1 tablespoon vinegar


  • Soak basmati rice in water for good 30 minutes.Rinse and pressure cook with 2 cups water for 1 cup rice until the rice is cooked (2-3 whistles). Once the pressure is released,fluff the rice very gently with a fork add 4-6 drops of oil,mix gently and allow it to cool thoroughly.
  • In the meanwhile can can do the prep work for veggies. Select fresh tender veggies for this veg fried rice recipe. peel and chop the carrots into thin sticks. Slice the baby corns into rounds or sticks. Chop the purple cabbage,capsicum and fresh beans very finely. Chop the spring onion greens and whites separately.
  • In a wok or heavy bottomed kadai heat 3 tablespoons sesame oil or olive oil. Saute the crushed ginger garlic for 2-3 minutes. Add the slit green chillies and saute for a minute or 2. Now add the spring onion whites and saute for 3-4 minutes in high flame.
  • Add all the veggies and saute for 3-4 minutes in high flame. Add soy sauce,chilli sauce,pepper powder,salt,sugar and mix well. Saute for few more minutes.
  • Add the cooled rice and toss well. Add vinegar and mix well.
  • Serve vegetable fried rice immediately garnished with spring onion greens.


1. If you do not have celery,you can add finely chopped thick stems of cilantro,e sure to clean them well
2. Do not miss to add sugar as they enhance the taste and also retain the color of veggies.
3. You can leave out vinegar and chilli sauce if you prefer.
4. if you rice is hot while tossing,it may break,if the rice hot just add it to the veggies and keep it covered for 15 minutes,toss just before serving.


Calories: 329kcal