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Vegetable Fried Rice (Indo Chinese)

This popular Veg fried rice is simple to make and quick to put together if you have leftover rice. A versatile recipe and a popular Indo Chinese treat.
3 Servings - 30 min -
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Servings:3  | Calories:460 | Total Fat:15g  | Chol:109mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 3g
15 %
Total Carb 61g
20 %
Fiber 2g
8 %
Sugars 2g
Cholesterol 109mg
36 %
Sodium 606mg
25 %
Protein 21g
43 %
49% Rice
29% Others combined
11% Tempeh
9% Eggs
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


For the Basic Fried Rice
3 cups cooked rice, see Tips
1/4 cup minced Scallion (Green Onion), sliced thinly - green and white separated
1/4 cup Red Bell Pepper, see Tips
1/2 cup Green peas
1/4 cup Green Beans
1/4 cup Carrots
1/4 cup Cabbage
1/4 cup Celery
2 tbsp Soy Sauce (or Tamari), or to taste
1 tbsp Sesame Oil, see Tips
1 tbsp Garlic, minced
1 tbsp Ginger, peeled and minced, see Tips
Optional Additions
1 tsp Chilli sauce, or to taste
1/8 tsp Vinegar
Optional Protein Additions
1/2 cup Baked Tofu (or)
1/2 cup Fried Extra Firm Tofu (or)
2 Eggs, scrambled or hard boiled (or)
1/2 cup Soya Chunks (meal maker / TVP) (or)
1/2 cup fried cubed Tempeh (or)
1/2 cup crumbled Seitan (or)
1/2 cup Edamame

Directions : View recipe directions on
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