Indo-Chinese Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian Indo-Chinese fried rice with crunchy vegetables, ginger, and garlic tossed in a tangy stir-fry sauce. It's street-style, flavorful, and quick for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup white basmati rice
- 2 cups water
- 2 teaspoons oil
- 1 teapoons minced ginger
- 3 cloves garlic minced
- 1 hot or mild green chili minced (I use serrano or Indian green chili)
- 1/2 - 3/4 cup chopped carrots (chopped small and thin)
- 2.5 - 3 tablespoons soy sauce, or tamari for Glutenfree
- 1 teaspoon molasses
- 1 teaspoon white vinegar (or rice vinegar )
- 1/2 teaspoon sesame oil
- 1/2 teaspoon brown sugar
- 1 cup thinly sliced cabbage (see step pictures for slice sizing )
- 1/4 cup finely chopped or thinly sliced green beans (or use other crunchy veggie of choice )
- 1 cup thinly sliced bell pepper
- 1/2 teaspoon salt
- 1 teaspoon minced ginger
- 2 teaspoons green chili sauce(available at Indian stores), or blend 1 teaspoon vinegar and 1 hot green chili in a blender
- 1/4 teaspoon white pepper
- 1/4 cup green onion for garnish
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 975mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 327mg
- Calcium
- 39mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 975MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.