Vegan Oriental vegetable Stir Fried Rice

For today, I am bringing an easy going recipe which can be made real quick and still oozes with sophistication. Amidst all the Indian food frenzy that I am surrounded by these days, I am breaking my Indian food code today and Whipping up some quick oriental stir fried rice! Enjoy
Last few weeks, i have been hogging on all sorts of Indian sweets and savories which i am thoroughly loving. But today, i took a break from the curries and whipped up some fried rice with the left over rice from last meal. I had all of 20 minutes and this recipe of stir fried rice came in real handy. Lets hop onto the recipe.

Vegan Oriental Vegetable Style Fried Rice

Vegan Oriental Vegetable Style Fried Rice

  • Difficulty: medium
  • Print

fried rice close upIngredients

  • cooked rice- 3 cups of
  • sesame oil- 1 tablespoon
  • canola/ vegetable oil- 1 tablespoon
2 cups of Vegetables (chop all in the same size)
  • 2 carrots, peeled and diced into cubes
  • 1/3rd cup each of peas, frozen corn and bell peppers
  • 1 onion, finely chopped
  • 2 spring onions, finely chopped
  • 100 gms Tofu/ Cottage cheese, cut into 1 inch cubes (i have not used any in this recipe but you can add some to include some proteins in this dish)
  • 3-4 cloves of garlic, finely chopped
  • 1 tablespoon ginger, grated
  • 1 medium green chili, finely chopped
  • salt to taste
  • black pepper to taste
  • 1 tablespoon each of vinegar/ lemon juice, soy sauce and sambal oelek
  • 2 tablespoons fresh coriander, finely chopped


  • Rice – prefer rice which has been cooked al-dente and not too soft. Soft pre-cooked rice will tend to get mushy while stir frying.
  • Vegetables – You can use any vegetables of your choice. Different colored peppers, mushrooms, cabbage and onions are not only easy to cook but they can help in loafing up the dish and help include more veggies in the meal for the nosy eaters 😛
  • Sauces – Since we are preparing the vegetarian fried rice, i have used only soy sauce here but you can also add in fish sauce or oyester sauce along with soy sauce for an even intense flavor.
  • Oil – i have used 2 types of oil here. Sesame oil is recommended for this dish to bring in a nutty note and the canola oil helps in reducing the heating point of the oil.

fried rice close up


  1. Place a wok on heat. Add in the oils and heat together. Once hot, add in ginger, garlic and green chili. Saute for about a minute.
  2. Next, drop in the onions and bell peppers. Saute for another minute. Add in the peas and corn.
  3. Saute for another couple of minutes. Meanwhile, in a bowl, mix vinegar/lemon juice, soy sauce, chili sauce and mix well. Add this mix to the wok.
  4. Qucikly, add in the rice, salt and pepper. Combine and mix gently but well. Add water if needed to loosen the rice a bit and mix the sauce into the rice well.
  5. Let this rice stir fry for a couple of minutes till the sauce are well absorbed and the rice gets a bit crunchy.
  6. Remove from heat. Sprinkle fresh coriander on top and serve immediately.

So how does that for a quick bite?

It’s really fuss free and a complete meal in itself. For me, it solves the dual purpose of feeding the family and making sure the meals have the veggies. Not only to utilize the leftover Rice, we love this dish so much that I invariably make it from scratch for meals. Try it out and see for ur self!

Interested in more Indo-Chinese recipes? Try these

mix veg manchurian

sweet chili garlic noodles

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