Experience the bold flavors of Indo-Chinese Fried Rice, a nutritious twist on a classic favorite. Made with wholesome brown basmati rice and loaded with fresh vegetables, this recipe is a harmonious blend of Indian spices and Chinese cooking techniques. Perfect as a standalone dish or a side, this vegan and gluten-free recipe is ideal for anyone seeking a healthy yet satisfying meal.
Ingredients
For the Brown Rice (Instant Pot)
- 1 ½ cups basmati brown rice (uncooked, yields ~4 cups cooked)
- 1 ½ cups water
For the Indo-Chinese Fried Rice
- 1 ½ tbsp avocado oil
- 2-inch piece of ginger, chopped
- 8 cloves of garlic, chopped
- 2 green chilies, slit
- 1 cup onion, chopped
- 1 cup carrots, shredded
- 1 cup cabbage, shredded
- 1 cup peas, rinsed and drained
- 1 cup corn, rinsed and drained
- 4 cups cooked brown rice
- 2 tbsp dark soy sauce (use regular or gluten-free soy sauce as needed)
- 1 tbsp rice wine vinegar (or regular vinegar)
- 1 tbsp red chili sauce (or Sriracha; add more for heat)
- ½ tsp black pepper
- Pinch of salt (if needed)
- ½ cup scallions, chopped
Instructions
- Cook the Brown Rice : Rinse the brown basmati rice thoroughly and drain.Place the rice and water into the Instant Pot. Set it to “Pressure Cook” for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure manually. Fluff the rice and set it aside to cool.
- Heat the Oil : Heat avocado oil in a large wok or skillet over medium-high heat.
- Sauté Aromatics : Add the chopped ginger, garlic, and green chilies. Stir-fry until fragrant, about 1 minute.
- Cook the Vegetables : Toss in the onions and sauté until translucent. Add shredded carrots, cabbage, peas, and corn. Stir-fry for 2-3 minutes, ensuring the vegetables remain crisp.
- Add the Rice : Add the cooked brown rice to the wok and mix thoroughly with the vegetables.
- Flavor the Rice : Stir in dark soy sauce, rice wine vinegar, red chili sauce, black pepper, and a pinch of salt (if needed). Mix until the rice is evenly coated with the sauces.
- Finish with Scallions : Sprinkle chopped scallions on top and give a final stir.
- Serve Hot : Enjoy the fried rice as a standalone dish or pair it with your favorite Indo-Chinese side dishes.
Conclusion
This Indo-Chinese Fried Rice is a delicious fusion of vibrant flavors and wholesome ingredients, making it a perfect meal for any occasion. Its quick preparation and adaptability make it a must-try for home cooks looking to spice up their vegan and gluten-free repertoire.
Flavor-Packed Indo-Chinese Fried Rice: A Vegan, Gluten-Free Delight
A vegan, gluten-free Indo-Chinese Fried Ricefeaturing hearty brown basmati rice, fresh veggies, and bold, spicy seasonings.Ideal for lunch, dinner, or meal prep.
Ingredients
- 1 ½ cups basmati brown rice uncooked, yields ~4 cups cooked
- 1 ½ cups water
- 1 ½ tbsp avocado oil
- 2- inch piece of ginger chopped
- 8 cloves of garlic chopped
- 2 green chilies slit
- 1 cup onion chopped
- 1 cup carrots shredded
- 1 cup cabbage shredded
- 1 cup peas rinsed and drained
- 1 cup corn rinsed and drained
- 4 cups cooked brown rice
- 2 tbsp dark soy sauce use regular or gluten-free soy sauce as needed
- 1 tbsp rice wine vinegar or regular vinegar
- 1 tbsp red chili sauce or Sriracha; add more for heat
- ½ tsp black pepper
- Pinch of salt if needed
- ½ cup scallions chopped
Instructions
- Cook the Brown Rice : Rinse the brown basmati rice thoroughly and drain. Place the rice and water into the Instant Pot. Set it to “Pressure Cook” for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure manually. Fluff the rice and set it aside to cool.
- Heat the Oil : Heat avocado oil in a large wok or skillet over medium-high heat.
- Sauté Aromatics : Add the chopped ginger, garlic, and green chilies. Stir-fry until fragrant, about 1 minute.
- Cook the Vegetables : Toss in the onions and sauté until translucent. Add shredded carrots, cabbage, peas, and corn. Stir-fry for 2-3 minutes, ensuring the vegetables remain crisp.
- Add the Rice : Add the cooked brown rice to the wok and mix thoroughly with the vegetables.
- Flavor the Rice : Stir in dark soy sauce, rice wine vinegar, red chili sauce, black pepper, and a pinch of salt (if needed). Mix until the rice is evenly coated with the sauces.
- Finish with Scallions : Sprinkle chopped scallions on top and give a final stir.
- Serve Hot : Enjoy the fried rice as a standalone dish or pair it with your favorite Indo-Chinese side dishes.