Vegetable Fried Rice - Indo Chinese Style

Many of us order this from a Indo chinese menu. I always used to wonder what is the difference between Indian veg fried rice and chinese fried rice. In chinese fried rice they add sauces,spring onion and celery  and is a bit sweet.  In Indian version of vegetable fried rice they add pepper, anise or ginger to make to more spicy and is without sauces. 

In my recipe I am taking the goodness of both the versions and made my own of this Indo Chinese Fried Rice. In restaurants, they normally make it with leftover rice and tastes more tasty but at home I don't making it that way. 

2 cups Basmati Rice

3 cups of Water

1/4 cup finely chopped Carrot

1/4 cup finely chopped Bell Pepper

1/4 cup finely chopped Beans

1/4 cup Green Peas

1/4 cup sweet corn kernels

1/4 cup finely chopped Spring Onion + 2 tablespoons to garnish

3 teaspoons Salt

 1 tablespoon Soy Sauce

1 tablespoon Sweet Chilli Sauce

1 tablespoon Tomato Ketchup

4 teaspoons Oil

1/2 teaspoon Black pepper powder

1. In a wide pan, saute rice in 2 teaspoons of oil for 2-3 minutes. Transfer this into a bowl, add water and 2 teaspoons salt. Cover it and bring to boil. Rice gets cooked in 10-12 minutes. Mix it every 3-4 minutes.Don't overcook the rice. Keep the rice aside to cool.

2. Finely chop carrots, beans, bell pepper and cabbage. Heat the same wide bowl, add 2 teaspoons of oil, add chopped carrots, beans, bell pepper and cabbage. Saute every 5 sec for a minute. Add green peas and corn kernels. Saute for a minute. Add soy sauce, sweet chilli sauce, tomato ketup and black pepper powder saute for a minute.

3. Then add spring onion and rice and mix it. Cook it for 2 minutes.

4. Garnish it with spring onion and serve it hot with veg manchurian or any other Indo chinese side dish.