Veg Fried Rice Recipe (Chinese Style)
This classic Veg Fried Rice recipe is made with a hearty mix of fresh vegetables, green onions, seasonings and spices for an incredibly flavorful fried rice dish. Hands-down this is one of our favorite Chinese-inspired recipes. Not only is Vegetable Fried Rice amazingly easy to make from scratch, it’s a naturally vegan dish that’s as good for you as it is delicious to eat. You can even tweak veg fried rice to be gluten-free simply by omitting soy sauce or using tamari.
About Veg Fried Rice Recipe
And although Chinese fried rice is a healthy option, it is loaded with lots of exciting flavors. Salty, umami, and savory soy sauce is balanced with spiced star anise, and raw spring onions (scallions) add a great pop of freshness you’ll love.
Otherwise, I’ve kept the ingredients list rather basic to allow each element to shine – the veggies really are the star here!
The healthy vegetables that I include are carrots, french beans (green beans), cabbage and bell pepper. I also add white button mushrooms for an umami flavor.
You could always adapt this recipe and make it your own; by adding the vegetables that you like or prefer. Some nice choices are broccoli, steamed corn or green peas, baby corn, snow peas, zucchini and leeks.
The classic recipe usually has spring onions (green onions), carrots and french beans with some variations adding bell pepper, peas or corn kernels.
Fried rice with mixed veggies can be enjoyed by itself for a satisfying lunch, but it does go great with rich, saucy main dishes.
This recipe rivals even the best take out options, and I’m sure you will enjoy making it often as part of your Indo-Chinese meals.
Stir-frying at high heat in a cast-iron skillet or wok imparts a bit of smoky flavor and aroma. Though a stovetop in your home kitchen, cannot compete with the heat and temperature of the stovetops in Chinese restaurants, you can still make a great homemade fried rice.
I do not add Ajinomoto, but you can include it if you are comfortable with it. The umami flavors in my fried rice recipe comes from adding mushrooms and soy sauce to the dish.
Generally in restaurants, soy sauce is not added to fried rice, but I like to add for an umami flavor. Feel free to skip soy sauce if you do not prefer it.
How to make Veg Fried Rice
Prep and Cook Rice
1. A great vegetable fried rice recipe begins with well-cooked white rice. To do so, first, soak 1 cup of basmati rice (190 to 200 grams) in water for 30 mins. Then drain and set rice aside.
Tip: You can opt for a good quality aged long-grained rice if you do not have Basmati rice. Jasmine rice will also work in a pinch.
2. In a large pot add 4 to 4.5 cups of water, ½ teaspoon salt, and 2 to 3 drops of toasted sesame oil (or any cooking oil), and set over high heat on the stovetop.
3. Let the water reach a full boil.
4. Add the soaked and drained basmati rice.
5. Simmer the rice uncovered on medium to medium-high heat.
6. Cook rice until al dente, or just about cooked. It’s important that you do not overcook rice during this step in order to make the best Chinese fried rice dish.
Overcooking rice or even cooking them completely, will break the rice grains while stir-frying.
7. Quickly strain rice in a colander, and let it cool completely at room temperature. Refrigerating rice for 30 minutes also helps. Simply cover cooked rice and refrigerate.
8. You can also rinse the rice with water so that the rice stops cooking. Use your hands to gently stir the cooked rice grains around while rinsing to ensure that every grain is cooled. Then drain thoroughly.
9. Cover cooked rice and set aside to cool.
Prep Vegetables
10. While rice is cooling, finely chop the veggies. Because french beans tend to be tougher than the other mixed vegetables, I recommend chopping them very finely.
You also have the option to blanch them first before adding, or you can begin cooking them in this recipe before the rest of the vegetables are added.
For my favorite version of fried rice recipe you’ll need ¼ cup of each of the following ingredients, finely chopped:
- spring white onions (scallions) (not in the image below)
- carrots
- french beans
- capsicum (bell peppers, your choice of color – green, red or yellow)
Plus about 1 cup of chopped button mushrooms for great earthy, umami flavor.
I also like to include 1 tablespoon of finely chopped celery for the most authentic Chinese-inspired dish. Include ¼ to ½ cup of chopped cabbage if you have them.
Stir Fry Veggies
11. Now it’s time to stir-fry the vegetables. Start by heating 3 tablespoons of preferred cooking oil in a wok or a deep skillet. Add 1 whole star anise and fry for a few seconds, until the oil becomes fragrant.
If you do not have star anise, simply skip adding it and move to step 12.
Tip: Use a good, trusted, heavy pan, skillet, or wok for stir-frying so that the tender fresh veggies do not get stuck or burn when frying at medium to high heat. Use oil having neutral taste and flavors.
12. Then add 1 teaspoon of finely chopped garlic, and ½ teaspoon finely chopped ginger. Cook for only a moment as you don’t want to brown or burn the garlic.
13. Add the chopped spring onions, and sauté for a minute or two on medium-low to medium heat.
14. Then add the finely chopped french beans – or, add these before the onions if you want a softer bean texture.
15. Continue to stir-fry both the onions and french beans for 2 to 3 minutes over medium to medium-high heat.
16. Now add the remaining finely chopped veggies, including mushrooms and celery. Increase the heat to high to thoroughly cook all of the ingredients.
17. Continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt – for about 4 to 6 minutes.
You want the vegetables to be cooked and fried but still retain some great crunch.
Add Seasonings
18. Once the veggies have cooked, add ½ tablespoon of soy sauce. Stir and mix well.
Tip: You can add less (½ to 1 teaspoon) or more (about 2 to 3 teaspoons) soy sauce if you prefer that. I recommend going for naturally brewed soy sauce or tamari.
Note: If you do not like or prefer soy sauce, then omit it adding to the dish.
19. Taste the dish, and then add ½ a teaspoon of ground black pepper and as much salt as you like.
The Chinese fried rice will already be slightly salty because of the soy sauce, so not much additional salt should be needed.
20. Mix well to combine the flavors.
Make Vegetable Fried Rice
21. You are now ready to put everything together to make the veg fried rice. To the wok or skillet of veggies add the cooked and cooled rice – 1 cup or so at a time.
22. Reduce the heat to medium or medium-high. Use a spoon or spatula to gently fold cooked rice into the mixed vegetables.
23. With the heat still on medium to medium-high, continue to gently mix and fry the vegetables with rice for a couple of minutes.
24. You now have the option to stir in 1 tablespoon of rice wine or rice vinegar (or other mild vinegar), if you like.
This adds some notes of sourness to the fried rice that isn’t necessary but is quite lovely.
25. Lastly, add more fresh chopped spring onions. You can either sprinkle on top as a garnish or mix into the fried rice to incorporate.
26. Serve Veg Fried Rice hot by itself for a light yet hearty meal, or enjoy it as a side dish along with your other favorite Chinese recipes.
How long can fried rice stay in fridge?
It stays good for about a day in the fridge. But I would recommend it to be eaten as soon as you make it – a few days old rice is not good for health.
How to reheat vegetable fried rice?
I usually steam them in my Instant-pot for 5 minutes. Sometimes I also stir-fry them in a skillet sprinkling a few splashes of water, so that the rice grains do not dry out.
What goes with veg fried rice?
Though fried rice tastes great on its own, listed below are some sides that pair greatly with vegetable fried rice (these are also my favorites).
Expert Tips
- Cooking rice: Don’t overcook the rice. When first boiling the rice you want to cook the grains so that they’re al dente. Be sure to always drain and completely cool cooked rice before adding it to the stir fry. Wet and/or hot rice will not stir-fry properly, and will wind up soggy in your veg fried rice.
- Protein: For protein, include tofu, seitan, tempeh or for a vegetarian option, add paneer
- Veggies: Use your favorite veggies. I like the carrots, beans, and mushrooms used in this chinese fried rice recipe. However, you can add your preferred choice and quantity of vegetables to your version of fried rice recipe.
- Mushrooms: Swap button mushrooms for cremini or shiitake mushrooms. If you do not have mushrooms, then simply do not add them.
- Flavors and seasonings: Add a bit of tomato ketchup for a slightly sweet flavor. To make spicy fried rice, add some red chili sauce or green chili sauce along with the soy sauce.
- Celery: I recommend not to skip celery! Finely diced celery adds great texture and taste to this Chinese-inspired recipe. While you certainly can skip adding if you don’t have it available, I highly recommend that you do include it if you are able to.
FAQs
Can I use olive oil for fried rice?
As the stir-frying is done at a high heat, it is best to avoid extra virgin olive oil as it has a low smoke point.
Which oil is best for fried rice?
Oil with a high smoking temperatures are good to make fried rice. For a lovely nutty aroma, I suggest toasted sesame oil. Use it to finish the dish, by drizzling on the rice after its stir-fried. Fats like sunflower, avocado, grape seed oil and butter are some better options.
What kind of rice is used in Chinese cooking?
Long grained non-sticky rice is usually used in Chinese cooking. Basmati recipe fits the bill as it is long grained and non-sticky as well. Try to use aged basmati rice for best results.
How do you make fried rice not soggy?
Drain your rice thoroughly. There shouldn’t be any liquids or water in them. The cooked rice has to be cooled completely.
Adding warm or hot rice while stir-frying will make it soggy and pasty. The cooked rice has to be cold or at room temperature when stir-frying.
Why did my fried rice come out mushy
Al dente cooked rice is perfect for non-mushy fried rice. If rice grains have softened or overdone, they will break when stir-frying and become mushy.
Step by Step Photo Guide Above
Ingredients
For cooking rice
- 1 cup basmati rice or long grained rice – 190 to 200 grams
- 4 to 4.5 cups water
- ½ teaspoon salt or add as required
- 2 to 3 drops toasted sesame oil or any neutral oil
Other ingredients
- 3 tablespoons oil – any neutral flavored oil
- 1 star anise
- ¾ to 1 teaspoon garlic – finely chopped or 3 to 4 small to medium garlic cloves, finely chopped
- ½ teaspoon ginger – finely chopped or ½ inch peeled ginger – optional
- ¼ cup spring onion whites chopped (scallions)
- ¼ cup french beans – finely chopped
- ¼ cup carrots – finely chopped
- ¼ to ½ cup cabbage finely chopped or shredded, optional
- ¼ cup bell pepper or capsicum – chopped. can add red, green or yellow bell peppers
- 1 cup button mushrooms – chopped
- 1 tablespoon celery – chopped, skip if you do not have
- ½ tablespoon soy sauce (naturally brewed) or tamari – can add less or more as required or completely skip
- 1 teaspoon rice wine or rice vinegar
- ½ teaspoon black pepper powder or add as required
- 2 tablespoons spring onions greens – chopped (scallion greens)
- salt as required
Instructions
Cooking rice
- Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 mins. Drain and keep aside.
- In a pot, bring water to a gentle boil with salt and 2 to 3 drops of toasted sesame oil.
- Add the soaked and drained rice to the hot water.
- On a low to medium to medium-high heat simmer rice without the lid.
- When rice becomes al dente or just about cooked, remove the pot from the heat. Strain the rice in a colander or sieve.
- You can also gently rinse cooked rice in water so that they stop cooking and don't stick to each other. Cover the cooked rice and set aside until the rice cools completely. You can even refrigerate rice with a covered lid for 30 minutes.
Chopping veggies
- When the cooked rice is cooling, chop the veggies finely and keep aside.
- Remember to chop the french beans very finely. They take more time to cook than other veggies. You can also blanch them first and then cook. Another option is to add the beans first and then add the other vegetables.
Making veg fried rice
- Heat oil in a wok or a pan. First add the star anise and fry for a few seconds or until the oil becomes fragrant.
- Add the garlic, ginger and sauté for some seconds. No need to brown the garlic.
- Add the spring onions whites and sauté for about 2 minutes.
- Then add finely chopped french beans.
- Stir fry french beans for 2 to 3 minutes over medium to medium-high heat.
- Add the remaining finely chopped veggies, including mushrooms and celery. Increase the heat to a high to thoroughly cook all of the vegetables.
- You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.
- The vegetables have to be stir-fried, until they are almost cooked and yet retain their crunchiness and crispiness. Stir-frying vegetables on high heat takes about 4 to 6 minutes.
- Add the soy sauce, salt and pepper. Stir quickly and add cooked and cooled rice.
- Stir fry for a few minutes until the sauce has coated the rice well. Keep a check when adding salt, as soy sauce already has salt in it.
- Serve the veg fried rice hot as it is or with with your favorite Chinese side.
Serving suggestions
- Though fried rice tastes great on its own, you can pair it with Veg Manchurian, Gobi Manchurian, Chilli Paneer, Spring Rolls or Chilli Mushroom. More side recipes for veg fried rice are linked and listed in the main post.
Storing fried rice
- Vegetable fried rice stays good for a day when refrigerated. But I would recommend it to be eaten as soon as you make it since a few days old refrigerated rice is not good for health.
Video
Notes
Ingredient Notes
- Rice: Aged, long-grained, non-sticky white rice is the best to make fried rice. Here I have used basmati rice.
- Veggies: You can add your favorite vegetables or mushrooms in a total quantity of 1.5 to 2 cups finely chopped mixed vegetables excluding mushrooms. You can vary the amount of each veggie as you like.
- Type of Veggies: Include vegetables like spring onions or regular onions, carrots, bell peppers, steamed green peas or cooked corn kernels, french beans, cabbage, broccoli, zucchini, cauliflower, leeks, baby corn, celery and snow peas.
- Protein: Include tofu, seitan, tempeh, or for a vegetarian option, add paneer.
- Mushrooms: Swap button mushrooms for cremini or shiitake mushrooms. Skip if you do not have them.
- Celery: Omit adding celery, if you do not have it.
- Soy sauce: Preferably use naturally brewed soy sauce. For gluten-free fried rice, use tamari or Braggs liquid aminos. Skip soy sauce if you do not prefer it.
- Oils: Peanut, sunflower, avocado oil are good options as they have a high smoking point which suits stir-frying at high heat.
Recipe Notes
- Cooking rice: Do not overcook the rice. You only want the rice to be al dente. Always drain and completely cool rice before adding it to the stir-fried vegetables. Wet or hot rice will end up being soggy.
- Flavors and seasonings: Add a bit of tomato ketchup for a slightly sweet flavor. To make spicy fried rice, add some red chili sauce or green chili sauce along with the soy sauce.
- Soggy and mushy rice: Drain your rice thoroughly. There shouldn’t be any water in them. Cooked rice has to be cooled completely before you begin stir-frying. Soft or overdone rice breaks when stir-frying and becomes mushy.
- Reheating fried rice: I usually steam them in my Instant-pot for 5 minutes. Sometimes I also stir-fry them in a skillet sprinkling a few splashes of water, so that the rice grains do not dry out.
Nutrition
Veg Fried Rice recipe from the archives first published on August 2013.
Can I replace the rice wine with regular white vinegar in this recipe? Will it alter the taste?
Yes, you can use regular white vinegar as a substitute, but it will slightly alter the taste. Rice vinegar or rice wine vinegar is milder and a bit sweeter, while white vinegar is sharper and more acidic. If using white vinegar, start with a little less and consider adding a pinch of sugar to balance the flavor.
Best recipes.
Thanks.
Thanks for the recipe Dassana ?
Welcome Deepthi.
Very crisp recipe, to then point. All the mandatory steps have been detailed.
Hi, great info here, and I’m learning so much from you as I branch out into, what is for me, a new realm of cooking.
I live rather remotely and do not wish to buy the Walmart brand of Basmati rice. Zebra, Royal, Khazana, Shahzada and others offer what they claim is good quality, long-grain, non sticky Basmati rice in bulk sizing for ordering online.
Any recommendation would be greatly appreciated. Thank you so much.
Thanks. I would suggest to buy Indian brands of basmati rice. Some of them are India Gate, Daawat, Kohinoor and Tilda. Hope this helps.
a great way to refresh yesterdays leftover rice – dassana your easy to follow tips have inspired me.
Thank you.
Thanks for your recipe. Was wonderful. Also made kadhi using your recipe, whole family loved it. Thank you Didi…
Great and thanks for sharing your feedback on the recipes. Glad to know.
Would like to know “what is cooking until al dente” mean. Have heard about this being made for noodles as well as rice.
Al dente is an Italian word which means when eaten, the rice or pasta is firm to the bite. Meaning the rice is cooked tender but there is a bite to it when eaten. Hope this helps.
never thought of rinsing the rice ! now i can prepare proper rice for fried rice !
It is so good, goes well with just about any other dish!
super! just what I needed !
thanks dassana – a lovely rice and easy to make – you are doing a great job making all these recipes easy to understand and a big favour to the world – particularly my stomachs world !!!
Haha! Thanks a lot Dhyanraj.
Thank you for this easy & tasty recipe Dassana, was a breeze to make while also working from home!
Great and thanks for sharing the feedback.
You are a good cook.
Your recipes are awesome and taste great. Thank you.
Thanks a lot.
Love the new look of your blog.
Cheers
Sharada
Glad you liked it and thanks.
I just loved the every recipe of yours , i have tried many recipes and they tasted awesome…Thnk you for sharing with us .
Most welcome and thanks for the feedback on the recipes you have tried from the blog.
Its awesome… all your recipes and cooking methods are mind blowing ????????❤️
thank you very much ????
I added a lot more veggies. But still this came out very well. Thank you. I now implicitly trust this website. Any recipe I’m looking for, I first search for a vegrecipesofindia one.
thanks again paramjit. yes, some more veggies can be added and even various herbs or spices can be added as per one’s requirements. thanks again.
What is celery called in hindi. Is it available with the local vegetable vendor.
celery is called as ajmoda. vegetable vendors who sell gourmet veggies like colored capsicum, baby corn, mushrooms, broccoli usually have herbs like celery, basil etc with them.
Hey, ur recipes really helped me a lot in cooking. Thanks and am really grateful to you for posting ur recipes with step by step procedure as well and pics..
Welcome Seetal. Thanks for your positive feedback and kind words.
Dear dassana amit
I have been tried this recipe many times and each time it came out very beautifully.
But i do some variations in it. I do not use mushroom but i add lot of onions and i use much more quantity of garlic than recommended by you.
Can we use other vegetables available locally and seasonally.
Thanks
Regards
Dalbara Singh
thanks dalbara for sharing your feedback and also the variations. mushrooms can be given a skip. and yes more garlic and onions always taste good in a fried rice. you can use seasonal veggies. in fact you can use shredded lauki, zucchini, pumpkin. even finely chopped brinjals and cauliflower can be used. just that you will need to cook them for more time, till they are completely cooked. if using lauki, zucchini or pumpkin, then cook till the moisture dries up and then add the rice. you can also add greens like spinach and amaranth leaves (chaulai). even methi can be added. with methi and amaranth leaves the taste will change.
Can I add tomato sauce in place of soya sauce?
Diksha, you can add. but it will give some sweet taste.
can dried celery be used in it and other indo chinese receipes?
annu, yes you can use dried celery.
Made it )made it again….its awesome awesome awesome !!!!
thanks a lot safina for this lovely feedback. happy cooking 🙂
Tried this recipe today it turned out yummy ?
thanks for the feedback jen 🙂
Thank you mam..I have tried this racipy …I like ur all racipies
welcome sarika
what is celery??
tripti, i have replied to your comment here – https://www.vegrecipesofindia.com/chilli-paneer-dry-recipe/#comment-526682
Can I do it without the soya sauce…
you can skip soya sauce.
I love your recipes and often try to it. When I make it., everytime I successful. Thnx to you mam. Today I make veg fried rice. And it’s yummy. Everyone liked it. Thank you so much.
thankyou kalpna for your kind and positive words 🙂
This is really awesome the way u explain the recipe
thankyou latha 🙂
hi…I love ur recipies and the way u show it with the help of pictures is amazing….I have query about fried rice…can we cook rice in cooker…or only in pan…and its important to make fried rice in non stick pan….or a simple kadai can go…plz let me know..
thanks shivangi. its better to cook rice in a pan. you can make veg fried rice in simple kadai also.
Hello,
What if we did not add vinegar!?
you can skip vinegar. vinegar gives a slight sour taste, thats why its added.
We can put lemon for vinegar
yes you can use lemon, but add less or as per your taste requirements.
Y u nt showing pictures
I watch ur recipes becz ur showing it with a picture… It easier to understand.. Plzz change ur concept. Anyways I m big fan of ur channel even I suggest it to so many people.
pictures are there gayatri in the post below the recipe card.
It can’t get easier than this. Thank you for sharing your recipe.
welcome anamika.
super……
Wow..u do a lot of work.. the intro to the food, the step-wise recipe, the beautiful pics, wid the explanation again, the links for other types of dishes along wid it, ur responses to our comments, so many varieties of food …so much of editing n stuff ..phew!!! Too good..
firstly thankyou vibha for your kind, positive and kind words 🙂 glad you liked our blog take care and looking forward for more feedback from you.
I like this page
thankyou yayikoje 🙂
Hey!! Love all ur recipes 🙂 my mom makes fun of me that I have more trust on you than her.. 😀 thanks for helping us all!!
thank you lakshmi for this sweet feedback. convey my regards to your mom 🙂
Thanks for giving
welcome vidhya 🙂
Hi,
In basmati rice recipe it is mentioned to add 2 cups water to 1 cup basmati rice, however in this recipe for 1 cup rice we are adding 4.5 cups of water, am confused
in the basmati rice post, the rice is cooked with the absorption method where the water is not drained and all the water is absorbed by the rice. here in this recipe, the rice is cooked with the rapid boiling method, where the water is drained. rapid boiling method is used for cooking rice for stir fried recipes and biryanis as the excess starch is discarded with the drained water.
It is very easy to prepare. I like this very much. My sister and Bro and others like this very much.
thanks deepika.
Nice
Hi
I tired veg fried rice
It was simply awesome more delicious n even more tasty n healthy.My family complimented n requested me to make it every sunday.All the credit goes to you my Dear Friend Thanks alot.Your simplicity n neat n clear work makes us understand quicker even pics are fantastics for easy understanding….
Thanks alot….
Gauri
thanks a lot gauri for this positive comment. good to know and happy cooking 🙂
Hello dasana ji today I tried veg fried recipe and it came out good but the color was blackish n the taste of veggies was bit less but I liked I love cooking but have a low experience am just 18 so:) thanks for your yummy recipes
deeksha, which pan you used for stir frying. was it iron pan or kadai?
All time hit…..simple yet delicious, I can say. Keep up the good work.
thankyou sush 🙂
I like cooking. My husband like to eat the food in restaurant style ingredients .this website can fullfill it thanks…??
thankyou pratibha do try the recipes and let us know how were they?
Awesome Awesome Awesome !!!!!! Thank you very much
thankyou sabina 🙂
Hi dassana Amit…I love your recipes sooo much…the way u explain make the cooking sooo easy..I have tried many of ur recipes and got appreciation from my family for the same :)..Everything turned out so well..Last weekend I tried the Paneer fried rice and it was awesome..I will try this fried rice recipe and will share the feedback.
thanks a lot swetha. hope the veg fried rice went well. do share your feedback.
I love this recipe. So easy and so delicious! I’m not a big anise fan, so I substituted with Chinese 5 spice and I added a couple scrambled egg. Even my very picky eater, 5 year old loved it! It’s a great way to get my kids a serving of vegetables in variety of colors. Thanks!
thanks for the feedback and sharing your experience. we also like chinese 5 spice and i do add it in stir fries and fried rice at times.
Thanks Amit for this recipe which is very easy to cook for a 14 year old boy like me ,my mother is ill and can’t cook coz of her nerv probs so I thought of cooking ur recipe & u know what she liked it so much and this isnt just a recipe its a magical spell which creates food and brings family more close…thanks a lot ^-^……
welcome rohan. i appreciate your sweet gesture for your mother. hope she get well soon. i agree with you, food brings the family together.
Hello Amit. You really make cooking intresting n yummy… The best part is simplicity of recepie. Awesummm . Despite a busy schedule as a Gynac.. I manage to cook for family always by my own bcoz of Ur quick to do recepies.
Thanks Dr Jini for sharing positive feedback. nice to know this.
I made the lemon rice recipe for dinner today…I loved how easy it was to make and tasted great…the step by step recipes really helped a lot…my next recipe is going to be this fried rice… Thank you so much..
welcome ankita. nice to know this.
i love chinese
Wowww superb very yummy
Today my wife’s health is not well
That’s why I cooked vegetable fried rice and veg Manchorian for my sweet wife with your instructions Thanks amit …..!!!!
Welcome G S Sandhu. Nice Gesture.
The recipes u gv r awsm im 17 and I love to cook I HV tried a pllot of ur recipes and I HV got success and awsm comments i lk the pic. As it really helps alot …. Thanx a lot
welcome lyn. glad to know this.
Hi, I have tried the tawa paneer and some other recipes from ur blog… All turned out so we’ll… The pictures help a lot to while preparing for the first time. .. Today I’ll try fried rice recipe. ..
Thanks a lot for the wonderful mouth watering recipe..
welcome pragathi. glad to know this. thanks for sharing positive feedback on recipes.
Super superb
Hello dassana
Ur recipes r just fabulous. … although its homemade but taste like Chinese outlets . …loved it spl my 8 yr old kid saransh he is found of Chinese food …..he is saying mumma it’s yuuuuummmm. So thanks a tone for ur delicious and healthy recipes.
welcome deepali. glad to know this. specially liked the response of your child.
Iwill try all your recipes are awesome 😀 i Like it . Thank you
welcome younes
Which part of the celery is used? just the leaves, stalks or both?
cynthia, leaves can also be added. but generally the stalks are added. as the stem is more flavored than the leaves.
thanks a lot, will definitely try this.
welcome cynthia
Iwill try all your recipes are awesome. Thank you
welcome strelina
GREAT. I COOKED RICE EXACTLY LIKE SAID – AL DENTE. IT IS PERFECT. HOWEVER DID NOT ADD SOY SAUCE AND MUSHROOM. CELERY NOT AVAILABLE HERE. BUT TASTE WAS FABULOUS. NOVICES TO COOKING, TRY THIS WITHOUT FEATR. IT WORKS PERFECTLY. ALMOST LIKE RESTAURANT.
thanks anand for sharing positive feedback. glad to know that you liked the recipe.
I just tried this recipe and it came out tasting totally awesome. Thanks for your easy and well explained recipes. It makes me enjoy cooking!
welcome sowmya. glad to know that you liked the recipe.
so, cute
Awesome It very easy and tasty………………….
thanks dhanalakshmi
Hi!
I’m an avid fan of your mouth watering recipes and the delightful photos that explain all the details. Just a tiny correction if you could. Celery is actually a vegetable but in your photos and description I think the herb you’re talking about is actually called parsley.
Regards
thanks sheerja for your kind words. i grow both celery and parsley in my garden. this is celery only.
the recipes you share are simply awesome…i prefer the website on regular basis…looking ahead for intresting recipes…good luck 🙂
thanks sakshi for your positive feedback and best wishes.
Hello dassana,thnx for easy recipes you give us. Your recipy of fried rice is awesome n my husband liked this and praised me. You made my day. Thank you again
welcome neha. glad to know this. thanks for sharing your positive feedback.
Dassana Di you are just rocking…..Today I tried the fried rice and veg manchurian (both the dried and gravy)….First time in my life I made Chinese dish for my mom and she love those….Thank You….:) 🙂 🙂
welcome suptinil. glad to know that you and your mother liked the recipes. thanks for sharing positive feedback and for your kind words.
I love the way you explain and with photos, nice. Please upload pure continental veg. Foods. I am today trying your fried rice receive hope I will succeed. Happy Holi. Thank you
thanks brunda. happy holi to you too. i have some continental recipes in the drafts and will add them soon.
Hi dassana I make this fried rice many times.it comes so delicious and yummy…and I want to make this Fried rice with different veggies but,i have no idea.. Pls tell me any other suitable veggie for this recipe…
thanks mymoona. you can add veggies like zucchini, peas, cauliflower, baingan, spinach, kale, tindora, potatoes, baby corn, shalgam etc.
what does ‘celery’ mean?
ratna, celery is a herb used in indo-chinese cooking. if you don’t have celery then skip adding it.
I love this recipe
It’s yummy…..
thanks poonam
I don’t have easy access to fresh celery. Is it possible to incorporate dried celery into this? If so at which step?
Thanks!
welcome dhaval. yes you can add dried celery. add them when you add the veggies.
Thank you…. m gonna try now.
welcome reena
Have tried out this receipe it’s turn out yummy….Thanks 4 uploading the receipe
welcome shikha. thanks for sharing positive feedback.
I was making the dish at home and it was amazing.My would be husband also like the dish very much. Thanks for uploading this recipe and the pictures along with the steps help a lot.
welcome joyeeta. good to know your experience. thanks for sharing this positive feedback.
nice…
thanks satyamani
Nice
The taste was very good
thanks radhika
I love this recipe
Awesome….m sure yr recipe gonna bring smile on my wife’s face….cheers
thanks shubh
Superb
thanks yaminiramesh
It’s yummy…..
super recipe……….
Excellent recipes
This looks sooooo yummy ! I prepare it this way too! I think i need to cut the veggies more finely like urs ! 🙂
thanks tapaswini
Wonderful recipe. I like the way you have given demonstration on each step as if a live video is streaming. This makes so easy cooking without any ambiguity. The rices recipe is outstanding
thanks aleena 🙂
How will I get celery
in any super store in indian metros and cities.
It was ferry beautiful n tasty. I tried this recipe it was brilliant.
thanks sweya
I tried this recipe n it was Delicious. My whole family liked it.
Thank u..
welcome usha rao
HI
I tried this recipe today. and the outcome was awesome, delicious .
Thanks For the Share !!!
welcome hemalatha
dear Dassana I have looked in many markets but can’t find celery, not even in Big Bazaar .I live in Bengal, Howrah which is not really a total suburb,what do I do?
skip celery then. i don’t think you will be able to get where you live.
Megha u will find celery i think at spencers and yes for sure inside the SS hogg market, new market esplanade, they keep almost all stuff for chinese cokking
thansk tapaswini for sharing the details.
Hi I liked the recipes but when I try it won’t come the same.my husb love new food and I always try to make new. Any suggesion for good cooking.
which recipes are you mentioning. any particular ones? let me know.
So I have a question – For celery – Can I use dry celery spice or is it the fresh green celery stalk? I have the dry celery seed spice and was wondering if I could use that and if so how much would you recommend.
Thanks,
Amy
you can use dried celery or fresh celery stalks. the seeds would give a different flavor. you can try though. just about 1/8 tsp should be fine.
Thanks for your reply. Is there any substitute for the star anise or if we skip it, would the taste be drastically different?
there would be a subtle difference. but still you can skip star anise.
Hii ! I made it yesterday n followed the recipe to the T ! It came out jus perfect. I had no idea that celery abd star anise would make so much of a difference !
thanks deepti for the positive feedback in veg fried rice. celery is important in indo-chinese recipes.
Hi,
When you say celery… Did you mean Coriander (cilantro)?!
no, i don’t mean coriander (cilantro). celery is a herb often added to european and chinese cooking.
Celery that i believe you are referring to in your recipe is not a herb.
jaya, celery is a herb and used in indo-chinese recipes.
Celery is ajwain or ajmoda in hindi
celery is no ajwain. though both ajwain and celery are from the same species.
Nice
wow very nice dishes.i like very much
thanks pruthvi
I will try by this method though I know different ways of preparing it, and about celery I have plenty of it in dubai
Thanks for the receipe. Let me try it.
welcome teena
Thanks, its clear to me as u show in step by step pic.
I like ur recipes a lot. Well done..
thanks and welcome shawnli.