VEG FRIED RICE

By Foodie Moodie • Jump to Recipe • Print Recipe

Veg Fried Rice (No Onion – No Garlic)

A wholesome Indo-Chinese style fried rice made without onion and garlic. Packed with colorful veggies, soft paneer, and a hint of vinegar, this dish is light, flavorful, and perfect for quick meals.

⏱️ Prep: 10 min
🔥 Cook: 15 min
🕒 Total: 25 min
👨‍👩‍👧‍👦 Servings: 2–3

💖 Why You’ll Love This Recipe

  • ✅ No onion, no garlic – perfect for sattvic meals
  • ✅ Quick and easy weeknight dinner
  • ✅ Crunchy veggies + soft paneer = perfect balance
  • ✅ Can be served plain or with sides like chili paneer

💡 Cooking Tips

  • Use day-old rice for the best texture (fresh rice can be sticky).
  • Stir-fry vegetables on high flame to keep them crisp.
  • Add paneer at the end so it stays soft and doesn’t break.
  • Adjust vinegar and pepper to your taste preference.

🍴 Serving Suggestions

  • Serve with vegetable manchurian gravy for a complete Indo-Chinese combo.
  • Pair with hot and sour soup for a cozy meal.
  • Enjoy plain for a light lunch or dinner.

❄️ Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat in a wok or microwave with a splash of water/oil to refresh.
  • Not recommended for freezing (rice and paneer may lose texture).

🔄 Variations

  • Swap paneer with tofu for a vegan version.
  • Add veggies like beans, peas, or baby corn.
  • Use brown rice or quinoa instead of basmati for a healthier twist.
  • Add soy sauce or chili sauce for a spicier Indo-Chinese flavor.

❓ FAQs

Can I use leftover rice?
Yes, in fact, day-old rice works best for fried rice.

Can I skip paneer?
Absolutely, you can make it with only vegetables.

Can I add sauces?
Yes! Add soy sauce or chili sauce if you prefer a stronger Chinese taste.

📝 Ingredients

  • 2 cups cooked basmati rice (about 250 g)
  • 2 tbsp oil
  • ½ cup mushrooms, thinly sliced
  • ½ cup capsicum (red/green/yellow), diced
  • ⅓ cup carrot, julienned
  • 1 tsp fresh ginger, grated
  • ½ cup paneer, cubed
  • 1 tsp vinegar
  • ½ tsp black pepper
  • Salt – to taste
  • Spring onion or coriander – for garnish

👨‍🍳 Instructions

  1. Heat oil in a wok or wide pan.
  2. Add mushrooms, carrots, and capsicum. Stir-fry for 2–3 minutes on high flame.
  3. Mix in grated ginger and sauté briefly.
  4. Add cooked rice and toss gently on medium heat.
  5. Stir in paneer cubes, vinegar, salt, and black pepper.
  6. Mix well for 1–2 minutes, then remove from heat.
  7. Garnish with spring onion or coriander and serve hot.

📊 Nutrition (per serving)
Calories: ~280 | Protein: 9 g | Carbs: 38 g | Fat: 10 g

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