Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chinese Veg Fried rice

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.09

$1.09 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish Chinese,Asian
spoonacular Score:32%

Spoonacular Score: 32%

 

Chinese Veg Fried rice might be just the side dish you are searching for. This recipe serves 4 and costs $1.08 per serving. One serving contains 428 calories, 7g of protein, and 8g of fat. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Chinese cuisine. If you have spring onions, soy sauce to give a stronger colour but we prefer the rice to remain little and dont really care, chillis, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Try Chinese sausage fried rice with crisp fried shallots, Beef and Broccoli Cauli-Rice [aka Not Chinese Not Fried Not Rice], and Chinese Fried Rice for similar recipes.

Ingredients

Servings:
2 cups
2 cups long grain basmati rice
long grain basmati rice
0.5 Tbsps
0.5 Tbsps garlic
garlic
2 small
2 small green chillis
green chillis
2 Tbsps
2 Tbsps olive oil
olive oil
0.25 tsps
0.25 tsps red pepper flakes
red pepper flakes
1 tsp
1 tsp white red pepper powder
white red pepper powder
2 Tbsps
2 Tbsps salt
salt
1 Tbsp
1 Tbsp white soy sauce
white soy sauce
1 Tbsp
1 Tbsp diced spring onions
diced spring onions
2 Tbsps
2 Tbsps spring onions
spring onions
2 Tbsps
2 Tbsps sweet chilli sauce
sweet chilli sauce
2 cups long grain basmati rice
2 cups
long grain basmati rice
0.5 Tbsps garlic
0.5 Tbsps
garlic
2 small green chillis
2 small
green chillis
2 Tbsps olive oil
2 Tbsps
olive oil
0.25 tsps red pepper flakes
0.25 tsps
red pepper flakes
1 tsp white red pepper powder
1 tsp
white red pepper powder
2 Tbsps salt
2 Tbsps
salt
1 Tbsp white soy sauce
1 Tbsp
white soy sauce
1 Tbsp diced spring onions
1 Tbsp
diced spring onions
2 Tbsps spring onions
2 Tbsps
spring onions
2 Tbsps sweet chilli sauce
2 Tbsps
sweet chilli sauce

Equipment

wok
wok
wok
wok


Instructions

  1. Cook the Basmati rice with 2 1/2 cups of water and add a tsp of oil too before pressure cooking. After one whistle , take it off and keep the rice cool by fluffing it out with a fork.
  2. Chop all vegetables uniformly like long strips. I used red and yellow bell peppers and cut them into strips.I also used fresh corn kernels,French beans,Spring onions.
  3. Take a large wok which works best for a good stir fry. Heat the wok well , and add some oil and start by seasoning with chopped green chillies, minced garlic. Stir fry the spring onions,
  4. Add the bell peppers and stir briskly on a high flame as we want the vegetables to cook lightly and retain the crunch. Add the pre cooked corn kernels and remaining vegetables.
  5. Add the cold fluffed out Basmati rice and mix well with the vegetables, keep stirring and add the soy sauce, green chilli sauce, red pepper flakes, white pepper,salt and add little sesame oil .
  6. When the fried rice is still hot lastly add the greens of the spring onions as it will retain the nice crunch and the colour after the rice is done.
  7. Serve hot .

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.09
Ingredient
2 cups long grain basmati rice
½ tablespoons garlic
2 smalls green chillis
2 tablespoons olive oil
¼ teaspoons red pepper flakes
1 teaspoon white red pepper powder
2 tablespoons salt
1 tablespoon white soy sauce
1 tablespoon diced spring onions
2 tablespoons spring onions
2 tablespoons sweet chilli sauce
Price
$2.77
$0.09
$0.40
$0.33
$0.03
$0.21
$0.04
$0.12
$0.04
$0.08
$0.26
$4.36

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Disclaimer

Nutritional Information

Quickview
430 Calories
7g Protein
7g Total Fat
80g Carbs
4% Health Score
Limit These
Calories
430
22%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
80g
27%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
3907mg
170%

Get Enough Of These
Protein
7g
15%

Manganese
1mg
54%

Selenium
14µg
20%

Vitamin K
14µg
13%

Phosphorus
117mg
12%

Copper
0.22mg
11%

Vitamin B5
0.97mg
10%

Vitamin B6
0.19mg
9%

Fiber
2g
9%

Vitamin E
1mg
9%

Vitamin B3
1mg
9%

Zinc
1mg
7%

Magnesium
27mg
7%

Iron
1mg
6%

Vitamin A
269IU
5%

Vitamin C
4mg
5%

Vitamin B1
0.07mg
5%

Potassium
144mg
4%

Vitamin B2
0.06mg
4%

Calcium
35mg
4%

Folate
11µg
3%

covered percent of daily need

Related Recipes