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    Home » Recipes » Cooking Style » Easy Recipes

    Posted on: Jul 21, 2020 · This post may contain affiliate links ·

    Indo Chinese Fried Rice (brown rice, vegan, gluten-free)

    1.1K shares
    Jump to Recipe

    Indo Chinese Fried Rice recipe with step by step photos. Indo Chinese Veg Fried Rice prepared with brown rice and mixed veggies, such as cabbage, carrots, corn, and peas.
    Indo Chinese Fried Rice (brown rice, vegan, gluten-free)

    What is Indo Chinese Fried Rice?

    Veg Fried Brown Rice is essentially Indian Chinese cuisine, hence Indian flavors with Chinese cooking style. For this particular type of fried rice, you can add any combination of your favorite veggies, along with soy sauce, red chili sauce, and vinegar.
    Indo Chinese Fried Rice (brown rice, vegan, gluten-free)

    Can I use White Rice instead of Brown Rice?

    Sure. For health reasons, I prepared my fried rice with basmati brown rice, however feel free to use white rice. Just make sure you cook the white rice for 5 minutes on High Pressure in the Instant Pot.

    What should I serve with Indo Chinese Fried Rice?

    Any Indo-Chinese dish works with this type of fried rice. I recommend my Chili Tofu and Vegetable Hakka Noodles.
    Indo Chinese Fried Rice (brown rice, vegan, gluten-free)

    Vegetable Fried Brown Rice is:

    Mouthwatering
    Delicious
    Vegan
    Gluten-Free (use GF soy sauce)
    Made with Brown Rice
    Perfect with Indo-Chinese food
    Indo Chinese Fried Rice (brown rice, vegan, gluten-free)

    How to make Indo Chinese Fried Rice recipe step by step?

    How to make Instant Pot Brown Rice

    1. Soak 1 ½ cups brown rice for 5 minutes. Rinse and wash well. Add soaked brown rice and 1 ½ cups water to the Instant Pot.
    2. High Pressure for 24 minutes. Natural Release after 15 minutes.
    3. This is what you should have. Let the rice cool and place rice in the fridge overnight or about 6 hours.
    4. Day-old leftover brown rice.

    Prep Ingredients

    1. Chop ginger and garlic. Slice green chilies. You'll also need shredded carrots and cabbage, diced onions, and frozen peas and corn rinsed under warm water. Make sure the peas and corn have been drained.

    Cook the Veg Fried Brown Rice - Work Quick

    1. Heat up a wok on medium-high heat. Once hot, add oil.
    2. Add ginger, garlic, and green chilies. Stir-fry for 30 seconds.
    3. Add onions. Stir-fry for 40 seconds.
    4. Now add the shredded carrots and cabbage. Stir-fry for 40 seconds.
    5. Add the drained peas and corn. Stir-fry 40 seconds.

    6. Now add the brown rice.
    7. Followed by red chili sauce, dark soy sauce (or regular or GF soy sauce), and rice wine vinegar.
    8. Stir well. Let the rice toast up for a couple of minutes. Add black pepper. Stir well. 
    9. Cook for a few minutes until rice is hot. Add scallions. Stir well. Turn off the stove.

    Enjoy!
    Indo Chinese Fried Rice (brown rice, vegan, gluten-free)

    Recipe Card

    Indo Chinese Fried Rice

    Vegan, Gluten-Free option
    Indo Chinese Fried Rice prepared with brown rice and veggies... cabbage, carrots, corn, and peas.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course, Sides
    Cuisine: Indo-Chinese
    Servings: 6 servings
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Calories: 262kcal
    Author: Nisha

    Equipment

    • Stainless Steel Wok
    • Fish Spatula
    • Instant Pot

    Ingredients

    for Instant Pot Brown Rice

    • 1 ½ cups basmati brown rice, uncooked ~ 4 cups cooked
    • 1 ½ cups water

    for Indo Chinese Fried Rice

    • 1 ½ tablespoon avocado oil
    • 2 inch piece ginger, chopped
    • 8 cloves garlic, chopped
    • 2 green chilies, slit
    • 1 cup onion, chopped
    • 1 cup carrots, shredded
    • 1 cup cabbage, shredded
    • 1 cup peas, rinsed & drained
    • 1 cup corn, rinsed & drained
    • 4 cups cooked brown rice
    • 2 tablespoon dark soy sauce*, use regular or GF soy sauce
    • 1 tablespoon rice wine vinegar, or regular vinegar
    • 1 tablespoon red chili sauce, or Siracha, add 1 more tablespoon if need be
    • ½ teaspoon black pepper
    • pinch of salt, if need be
    • ½ cup scallions, chopped

    Instructions

    How to make Instant Pot Brown Rice

    • Soak 1 ½ cups brown rice for 5 minutes. Rinse and wash well. Add soaked brown rice and 1 ½ cups water to the instant pot.
    • High Pressure for 24 minutes. Natural Release after 15 minutes.
    • This is what you should have. Let the rice cool and place rice in the fridge overnight or about 6 hours.
    • Day-old leftover brown rice.

    Prep Ingredients

    • Chop ginger and garlic. Slice green chilies. You'll also need shredded carrots and cabbage, diced onions, and frozen peas and corn rinsed under warm water. Make sure the peas and corn have been drained.

    Cook the Indo Chinese Fried Rice - Work Quick

    • Heat up a wok on medium-high heat. Once hot, add oil.
    • Add ginger, garlic, and green chilies. Stir-fry for 30 seconds.
    • Add onions. Stir-fry for 40 seconds.
    • Now add the shredded carrots and cabbage. Stir-fry for 40 seconds.
    • Add the drained peas and corn. Stir-fry 40 seconds.
    • Now add the brown rice.
    • Followed by red chili sauce, dark soy sauce (or regular or GF soy sauce), and rice wine vinegar.
    • Stir well. Let the rice toast up for a couple of minutes. Add black pepper. Stir well.
    • Cook for a few minutes until rice is hot. Add scallions. Stir well. Turn off the stove.

    Notes

    * for gluten-free: use GF soy sauce.

    Nutrition

    Calories: 262kcalCarbohydrates: 48gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 468mgPotassium: 406mgFiber: 6gSugar: 6gVitamin A: 3911IUVitamin C: 25mgCalcium: 52mgIron: 2mg
    Keyword Brown Rice, Cabbage, carrots, Corn, Peas
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

     

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      Recipe Rating




    1. Aasheekaa says

      July 23, 2020 at 11:30 am

      5 stars
      Another fantastic dish by Nisha!
      The tips about overnight rice / soaking etc all are very helpful.

      I used what I had - corn and string beans - and it still came out excellent!

      Reply
    2. Raina says

      July 25, 2020 at 7:07 pm

      5 stars
      Loved the indo chinese fried rice. The Indian twist by Nisha on this was fantastic. The whole family was asking for more.

      Reply
    3. Krupa says

      August 02, 2020 at 7:33 pm

      5 stars
      Loved the fried rice! It paired nicely with the chili tofu recipe. I loved how brown rice is used so it’s healthier. The flavors were spot on and the recipe was easy to follow! My husband loved it as well!

      Reply
    4. Anokhi says

      November 01, 2022 at 10:49 am

      5 stars
      Love this twist!

      Reply

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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

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