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

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.

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.

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.

Vegetable Fried Brown Rice is:

Mouthwatering
Delicious
Vegan
Gluten-Free (use GF soy sauce)
Made with Brown Rice
Perfect with Indo-Chinese food

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

How to make Instant Pot Brown Rice

1. Soak 1 1/2 cups brown rice for 5 minutes. Rinse and wash well. Add soaked brown rice and 1 1/2 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!

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Indo Chinese Fried Rice

Indo Chinese Fried Rice prepared with brown rice and veggies... cabbage, carrots, corn, and peas.

5 from 4 votes

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course Main Course, Sides

Cuisine Indo-Chinese

Diet Vegan, Gluten-Free option

Servings: 6 servings

Calories: 262kcal

Author: Nisha

Equipment

Stainless Steel Wok

Fish Spatula

Instant Pot

Ingredients

for Instant Pot Brown Rice

• 1 1/2 cups basmati brown rice uncooked ~ 4 cups cooked
• 1 1/2 cups water

for Indo Chinese Fried Rice

• 1 1/2 tbsp 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 tbsp dark soy sauce* use regular or GF soy sauce
• 1 tbsp rice wine vinegar or regular vinegar
• 1 tbsp red chili sauce, or Siracha add 1 more tbsp if need be
• 1/2 tsp black pepper
• pinch of salt if need be
• 1/2 cup scallions chopped

Instructions

How to make Instant Pot Brown Rice

• Soak 1 1/2 cups brown rice for 5 minutes. Rinse and wash well. Add soaked brown rice and 1 1/2 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: 262kcal | Carbohydrates: 48g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 468mg | Potassium: 406mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3911IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 2mg

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