Indo-Chinese Fried Rice

Fried rice is a quintessential, easy dish and a staple in many cultures. It takes less than 10 minutes to make fried rice from start to finish and makes for a tasty side with your main dish. We have fried rice in our Indian culture, there is fried rice practically in every culture, with their own sauce or spice concoctions and vegetables.

I make Indo-Chinese dishes often. You can find my Gobi Manchurian Gravy recipe that requires an accompaniment – aka Fried Rice.

Where did Indo-Chinese food originate?

Indo-Chinese food originated in Kolkata, India, in the city’s Chinatown, particularly in the Tangra area. Chinese immigrants from the Hakka region of China, immigrated to India in the late 1700s, and brought over their cuisine. With the infusion of ginger, garlic and green chillies that form the basis of any Indian cuisine, along with tomato ketchup, Indo-Chinese cuisine emerged. It is flavorful, spicy, saucy and full of punch!

We love Indo-Chinese cuisine, and I enjoy making it at home. Although it has many ingredients, it does not take time to make the dishes with a little bit of prep time.

Fried rice is a fantastic side dish for Indo-Chinese cuisine. When serving the Gobi Manchurian Gravy or any other kind of gravy, a side dish such as Fried Rice or Hakka Noodles or Stir-Fried Noodles is essential – to grab all the sauces from the Gravy and make for a great sensory experience.

Ingredients of Indo-Chinese Fried Rice

The ingredients of Indo-Chinese fried rice are:

• Long-grained basmati rice : For the Indo-Chinese style fried rice, the long-grained basmati rice is best suited. You can find it online or in Indian grocery stores.
• Alliums like ginger, garlic, green chillies: Make a paste of the alliums to use it in the fried rice.
• Vegetable oil
• Vegetables: carrots and green peas are used in this fried rice. Feel free to add vegetables like broccoli, edamame, green peas, whatever you fancy.
• Soy sauce: Soy sauce of your choice. I generally use soy sauce with less sodium.
• Dark soy sauce: I love using dark soy sauce in my Asian dishes, it gives that wonderful deep flavor and umami to the final dish.
• Rice wine vinegar
• Salt

Best tips on how to make the Indo-Chinese Fried Rice

1. Use day-old cooked rice for the best results for this Indo-Chinese Fried rice. Once all the water has evaporated, and the starch in the rice has settled, the rice grains will separate and the sauce will stick better to the grains of rice making the final dish very delicious.
2. Use basmati rice for the Indo-Chinese Fried rice, and not the Asian short grain or jasmine rice, since you will be serving this rice with an Indo-Chinese dish.
3. You can use whatever vegetables you prefer. Make sure that they are diced small, and all are the same size, so it makes for a pleasant eating experience.
4. I love using dark soy sauce in my Asian dishes, it gives that wonderful deep flavor and umami to the final dish.
5. Cook on high heat, so it cooks fast and the sauce sticks to the grains of rice.

How to make Fried Rice as your main dish?

You can add any protein to the Indo-Chinese Fried rice, such as paneer, tofu, or meat of your choice. I generally saute the tofu in oil with salt and pepper, and add it to the fried rice. It makes for a fantastic lunch option for kids and adults.

You can also simply toss in whipped eggs and cook it separately until just cooked ( do not overcook it), and add it to the fried rice. You can also make a hole in the center of the fried rice in the pan, add the eggs and cook the eggs within the fried rice. Once cooked, mix it in.

What can I serve the Indo-Chinese Fried Rice with?

You can serve the Indo-Chinese Fried rice with the below Indo-Chinese mains:

• Gobi Manchurian Gravy
• Brussels Sprouts Manchurian

How do I store the Indo-Chinese Fried Rice leftovers?

The Indo-Chinese Fried Rice leftovers can be stored in an airtight container in the fridge for upto a day.

If you do make this dish, please tag #thejamlab on Instagram and/or leave a comment on this blog post.

XO
Amisha

Indo-Chinese Fried Rice

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• Amisha Gurbani

Make this quintessential Indo-Chinese Fried Rice as the best side accompaniment to your Indo-Chinese Mains like Gobi Manchurian Gravy or Brussels Sprouts Manchurian to make a meal to remember.

 

Serves 6

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Ingredients

Cooked rice

• 1 ¾ cups white basmati rice (long-grained)
• 2 ¼ cups water

Ginger-garlic-green chilli paste

• ¾ inch ginger
• 4 garlic cloves
• 1 green chilli

Fried Rice

• 2 tablespoons vegetable oil
• 2 tablespoons ginger-garlic-green chilli paste
• ½ cup green peas
• 1 cup carrots, cut into tiny pieces
• ¼ cup soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon table salt
• 7 cups cooked rice
• ½ cup scallions, finely chopped

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Method

Cooked Rice

1. Wash the rice thoroughly under cold water by mixing with your hands, and draining the water, and repeating the process again atleast 4 to 5 times. The water will be cloudy to begin with, and will eventually become transparent as you wash the rice. You want to remove as much starch as possible so that the grains do not stick to each other.
2. Once washed, add water, and keep it the rest on the counter for 20 minutes.
3. Drain off the water and cook in the rice cooker with 2 ¼ cups of water until done. 
4. If you do not have a rice cooker, you can cook the rice on the stove top. You will require 3 cups of water for the amount of rice. Add the rice and water in a saucepan, and bring the water to a boil. Once it is boiled, bring the stove to medium heat, cover the lid and cook the rice for 15 minutes, until all the water has evaporated. Press a couple grains of rice between your thumb and fore-finger. If it is mushed easily it is done.
5. Cool completely, and rest in the fridge overnight to prepare fried rice the next day.

Ginger-Garlic-Green Chilli Paste

1. In a mini food processor, add all the ingredients and mix until it becomes minced or a paste.
2. Remove into a small container and use as needed.

Fried Rice

1. In a wok, on medium-high heat, add the oil. After 1 minute, add the ginger-garlic-green chilli paste and saute for 30 seconds. Add the green peas and carrots and saute for 2 minutes until slightly soft.
2. Add the soy sauce, dark soy sauce, rice wine vinegar, salt and mix to combine – about 30 to 45 seconds.
3. Add the cooked rice and mix until thoroughly combined and there are no white bits seen.
4. Add the scallions, and mix to combine.
5. Serve immediately.

 

Notes

How to make Fried Rice as your main dish?

• You can add any protein to the Indo-Chinese Fried rice, such as paneer, tofu, or meat of your choice. I generally saute the tofu in oil with salt and pepper, and add it to the fried rice. It makes for a fantastic lunch option for kids and adults.
• You can also simply toss in whipped eggs and cook it separately until just cooked ( do not overcook it), and add it to the fried rice. You can also make a hole in the center of the fried rice in the pan, add the eggs and cook the eggs within the fried rice. Once cooked, mix it in.

What can I serve the Indo-Chinese Fried Rice with?

• You can serve the Indo-Chinese Fried rice with the below Indo-Chinese mains:
• Gobi Manchurian Gravy
• Brussels Sprouts Manchurian

How do I store the Indo-Chinese Fried Rice leftovers?

• The Indo-Chinese Fried Rice leftovers can be stored in an airtight container in the fridge for upto a day.