Craving a quick and delicious meal that’s packed with flavor and completely plant-based? Look no further than this Vegan Indo-Chinese Egg Fried Rice! This vibrant dish combines the comforting essence of fried rice with the bold flavors of Indo-Chinese cuisine, making it a perfect choice for both weeknight dinners and special occasions. In just 25 minutes, you can whip up a tantalizing plate that will have your taste buds dancing and your friends asking for seconds. Ready to impress your palate? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indo-Chinese
Serves: 2 servings
Ingredients
- 2 cups cooked rice
- 1/2 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp turmeric
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare all ingredients by finely chopping green onions and dicing mixed vegetables into small, uniform pieces.
- Ensure rice is cooked and cooled beforehand. Day-old refrigerated rice works best as it has less moisture and prevents clumping during frying.
- Heat sesame oil in a large wok or non-stick skillet over medium-high heat until it shimmers and becomes aromatic.
- Add mixed vegetables to the hot oil and stir-fry quickly for 2-3 minutes until they are slightly tender but retain a crisp texture.
- Incorporate the cooked rice into the wok, spreading it evenly and allowing it to develop a slight golden-brown color by occasional stirring.
- Sprinkle turmeric, salt, and pepper over the rice, ensuring even distribution of spices.
- Pour soy sauce over the rice, tossing gently to coat all grains and create a rich, golden-brown color.
- Continue cooking for an additional 3-4 minutes, allowing rice to develop slight crispy edges.
- Garnish with freshly chopped green onions, giving a final gentle toss to mix.
- Remove from heat and serve hot, optionally with additional soy sauce or chili sauce on the side.
Tips
- Use Day-Old Rice: For the best texture, use rice that has been cooked and cooled in advance. Day-old rice, stored in the refrigerator, is ideal as it has less moisture, preventing clumping during frying.
- Prep Your Ingredients: Before you start cooking, chop your vegetables and green onions. Having everything ready will make the cooking process smoother and faster.
- High Heat is Key: Make sure your wok or skillet is hot before adding the sesame oil and vegetables. A high cooking temperature ensures that your veggies stay crisp and your rice gets that desirable golden-brown color.
- Don’t Overcrowd the Pan: If you’re making a larger batch, consider cooking in batches. Overcrowding can lead to steaming instead of frying, which can affect the final texture of your dish.
- Customize Your Veggies: Feel free to mix in your favorite vegetables! Broccoli, corn, or even tofu can be great additions to this dish for added flavor and nutrition.
- Garnish for Flavor: Don’t skip the green onions! They add a fresh crunch and vibrant color that elevates the dish. Consider adding a sprinkle of sesame seeds for an extra touch.
- Serve Hot: This dish is best enjoyed immediately after cooking. Serve it hot with extra soy sauce or a drizzle of chili sauce for those who like a little heat!
Nutrition Facts
Calories: 302kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
