• Sudha Saswati Nayak

Veg. Fried Rice (Indian Style)

Lunch Menu

Preparation time: 20 mins

Cooking Time: 30 mins


2 Cups of Long grain Basmati Rice, rinsed

2 cups of Vegetables (Beans, Carrot, Peas, Cauliflower, baby corn, bell peppers)

7-8 Paneer cubes (Optional)

9-10 no. of Cashew nuts

1 Tbsp (15 ml) vegetable or olive oil

2 cloves garlic, minced

1 Tbsp Soya Sauce

1 Tbsp Vinegar

½ Teaspoon pepper, coarsely crushed

Salt as needed

3-4 spring onions (Optional)

4-5 Coriander leaves (For garnishing)


1. Soak the rice for 10-15 minutes & cook the rinsed rice until its soft and al dente. Add a few drops of oil in between so that they wont stick to each other.

2. Drain the water & Let the rice cool down for a bit and with the help of a spatula/Big spoon, fluff up the rice to avoid formation of any lumps.

3. Now, Start chopping all the vegetables and keep them aside in a large bowl. (Add the Paneer cubes, optional)

4. Heat the oil in a pan/wok on high flame and add the minced garlic. Sauté it until the aroma start to spread.

5. Now add all the chopped vegetables and fry for a few minutes.

6. Lower the flame to medium, and Cover the lid to allow the veggies soften a little.

7. Add Vinegar and Salt. (You can add a little water if it becomes dry), Give it a mix.

8. Now add the boiled rice and sprinkle the pepper.

9. Toss everything together. Fry for 3-4 minutes so that its properly mixed.

10. Garnish with Spring onions, fried cashews & Coriander leaves.


~Cool the rice completely before adding it to the pan/wok.

~Do not overcook the veggies as they lose their crunchiness.

~To make Chinese style Fried rice, add Soya Sauce, Vinegar and salt all together.

  • Black Instagram Icon
  • Black Facebook Icon
  • Black YouTube Icon
  • Black Twitter Icon
  • Black Pinterest Icon



Get Travel hacks & tips, Updates and exclusive info delivered straight to your Inbox!

© 2018-2019 The Foodie Butterfly |Sudha Saswati Nayak

Bhubaneswar, Odisha, India