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Fried rice recipe
By : Sify Bawarchi
Category : Vegetables, India series, Bachelor recipes
Servings : 4
Time Taken : 30-45 mins
Rating :
Popular in the Asian countries like Thailand, China, Japan - fried rice is an easy-to-make versatile dish. Also considered as an all rounder, the fried rice varies in its presentation and use of ingredients from one region to another. Chinese fried rice is popular and several versions of it are available as street food or in fast food joints in India, China and Thailand.

Each fried rice recipe holds a specific set of ingredients which add to the flavour of that particular fried rice. Some fried rice dishes are sticky while others are stir fried.

The Chinese use Jasmine rice instead of long grain rice for their preparation of fried rice.

What stands out best about fried rice is, it can be prepared with left over meat, vegetables and rice and yet, turn into a scrumptious meal.


  1. Cut the vegetables in similar fashion - either dice them all in same size or cut them in thin slices.
  2. Soak the long grain rice and cook till it`s par boiled.
  3. Make sure the rice is still a bit raw as it would get cooked again during the frying process.
  4. If the rice is cooked completely in the initial stages it would become sticky and the fried rice won`t be appealing.
1) In a heavy bottom wok add oil and heat.
2) Saute onions, julienne ginger, garlic and keep stirring till caramelized and brown
3) Add the beans, carrot, cabbage, sprouts, mushrooms and choice vegetables one by one and saute.
4) Add the sauces & white wine vinegar and mix.
If adding meat, add it now and fry.
5) To the prepared mixture add long grain rice. Give a gentle mix to ensure the mixture is well incorporated in the rice.
6) Remove from heat and serve garnished with spring onions and accompaniments of your choice.

1) You could add egg or boneless meat to make a non-vegetarian version of fried rice
2) Leeks can be over powering in taste hence keep its ratio a lot lesser than the other ingredients.
3) Garlic chives are the green leafy growth from the garlic pod very similar to spring onions.
4) You could omit all the sauces while cooking and just add the seasoning and that would give you another style of fried rice.
5) If using egg always scramble it separately and then mix to the rice in order to ensure visibility. If you add it directly to the rice it would become gooey and make the rice sticky and wouldn`t even show.

Long grain rice- 1 cup
Beans- 1/4 cup
Carrots- 1/4 cup (long thin sliced/ diced)
Mushrooms- 5-6 (diced)
Capsicum- 1 (thin sliced)
Onion- 1 (thin sliced)
Cabbage- 1 cup (Fine thin sliced)
Sprouts- 1/4 cup (optional)
Spring onion- 1/4 cup (finely chopped)
Leeks- 1/8 cup (optional)
Garlic chives- 1/4 cup (optional)
Garlic- 5-6 chopped
Ginger- 1 small pieces (julienned)
Sugar- 1/4 tsp
Sesame oil- 3-4 tbs (You could use vegetable oil too)
Soy sauce- 3/4 tbsp
Chili sauce- 3/4 tbsp
Tomato sauce- 1/2 tbsp
Fish sauce-1/2 tbsp (optional)
Rice wine vinegar- 1/2 tbsp

Pepper powder- 3/4 tsp
Salt- According to taste
Maggie- tatsemeaker
Method of preparation

Spring onions- fine chopped
Coriander- fine chopped

Mushroom masala
Chicken curry
Lamb fry
Gobi/ chicken manchurian
Soy sauce, chili sauce, tomato sauce

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