By Mixed Fried Rice is a vibrant, flavorful dish that brings together the best of vegetables, eggs, and meat in a single bowl of deliciousness. This dish, popular in Indo-Chinese cuisine, is a symphony of colors, aromas, and tastes — perfectly balancing spicy, tangy, and umami flavors. It’s a complete meal in itself and can be customized to your liking by adding your favorite ingredients like chicken, prawns, or paneer.
Whether it’s a quick weekday dinner, a lunchbox favorite, or a party dish, Mixed Fried Rice never fails to please both kids and adults alike. Let’s dive into the recipe that makes it taste just like your favorite restaurant version!
Ingredients
For the Rice:
- 2 cups cooked long-grain rice (preferably basmati or jasmine)
- 1 teaspoon oil
- ½ teaspoon salt
- Water (as required for boiling)
Tip: Use rice that is cooked a few hours ahead or leftover rice from the previous day for the best texture — it stays firm and non-sticky when fried.
For the Stir-Fry:
- 2 tablespoons oil (preferably sesame or vegetable oil)
- 2 eggs, lightly beaten
- 1 medium onion, finely chopped
- 1 tablespoon garlic, finely minced
- 1-inch piece ginger, finely minced
- 1 small carrot, finely chopped or julienned
- ½ cup capsicum (bell pepper), diced (mixed colors for vibrance)
- ¼ cup green beans, finely chopped
- ¼ cup cabbage, shredded
- ¼ cup spring onion greens, chopped
- ½ cup cooked chicken pieces (boneless and shredded)
- ½ cup prawns (peeled and deveined, optional)
For the Seasoning:
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce (adjust to spice preference)
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar (preferably rice vinegar or white vinegar)
- ½ teaspoon black pepper powder
- Salt to taste
- ½ teaspoon sugar (balances the flavors)
- A few drops of sesame oil (for aroma)
Preparation Steps
1. Cook the Rice
Start by washing the rice thoroughly under running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a pot, bring enough water to a boil with a little salt and 1 teaspoon of oil. Add the rice and cook until 90% done — the grains should be firm but cooked. Drain the rice in a colander and spread it out on a tray to cool completely.
If you’re using leftover rice, fluff it up with a fork to separate the grains before frying.
2. Prepare the Ingredients
Mixed Fried Rice cooks very quickly, so it’s important to have everything ready before you start cooking.
- Chop all the vegetables finely and uniformly so they cook evenly.
- Shred the cooked chicken and keep the prawns cleaned and ready.
- Beat the eggs in a bowl and season them lightly with salt and pepper.
3. Scramble the Eggs
Heat 1 tablespoon of oil in a large wok or deep frying pan over medium-high heat.
Pour in the beaten eggs and scramble them quickly using a spatula. Once the eggs are cooked and slightly golden, remove them and set aside.
4. Sauté the Aromatics
In the same wok, add another tablespoon of oil. Once hot, add the minced garlic and ginger. Stir-fry for a few seconds until fragrant, being careful not to burn them.
Add the chopped onions and sauté until they turn slightly translucent. This forms the aromatic base for your fried rice.
5. Stir-Fry the Vegetables
Now, add the harder vegetables first — carrots and beans — since they take longer to cook. Stir-fry for 2–3 minutes on high heat.
Next, add the bell peppers and shredded cabbage. Keep the heat high and toss the vegetables constantly so they remain crisp and colorful. Overcooked vegetables can make the dish soggy.
6. Add Chicken and Prawns
Add the cooked chicken pieces and prawns to the wok. Stir-fry for another 2–3 minutes until the prawns turn pink and the chicken is well mixed with the vegetables.
If you’re vegetarian, you can replace the meat with paneer cubes, tofu, or even cooked soya chunks for a protein boost.
7. Add the Rice
Reduce the heat slightly and add the cooled rice to the wok. Gently toss everything together, making sure the rice doesn’t break. Use a flat spatula to fold the ingredients instead of stirring vigorously.
8. Season the Fried Rice
Add soy sauce, chili sauce, tomato ketchup, vinegar, black pepper, salt, and sugar. Toss the rice well so that the sauces coat every grain evenly.
Drizzle a few drops of sesame oil over the top for that signature restaurant-style aroma and taste.
Add the scrambled eggs back to the wok and mix gently. Finally, sprinkle the chopped spring onion greens for freshness and color.
9. Taste and Adjust
Taste your fried rice and adjust the seasoning according to your preference. If you like it spicier, add more chili sauce. For extra tang, a dash of vinegar does wonders.
Once everything is well combined and heated through, turn off the flame.
Serving Suggestions
Serve Mixed Fried Rice hot straight from the wok for the best flavor and texture. It pairs beautifully with:
- Chili Chicken or Manchurian Gravy for a complete Indo-Chinese meal
- Garlic Sauce, Hot and Sour Soup, or Chicken Schezwan Gravy
- As a standalone dish with some lemon wedges and chili flakes sprinkled on top
You can also serve it with crispy spring rolls or honey chili potatoes for a restaurant-style combo meal.
Variations
- Vegetarian Fried Rice: Skip the eggs and meat; add paneer, tofu, or more vegetables like corn, mushrooms, and baby corn.
- Egg Fried Rice: Focus on eggs as the star ingredient — use 3–4 eggs for a rich, fluffy texture.
- Seafood Fried Rice: Use only prawns, squid, or fish chunks for a seafood twist.
- Schezwan Fried Rice: Add 1 tablespoon of Schezwan sauce for extra spice and heat.
- Brown Rice or Quinoa Version: For a healthier alternative, replace white rice with brown rice or cooked quinoa.
Tips for Perfect Fried Rice
- Use cold rice: Freshly cooked rice tends to clump. Cold, leftover rice fries perfectly.
- Cook on high heat: Quick, high-heat cooking gives that signature smoky flavor.
- Don’t overcrowd the pan: Cook in batches if necessary to prevent steaming.
- Keep ingredients dry: Avoid adding too much sauce or wet vegetables.
- Balance flavors: Fried rice should taste slightly salty, spicy, and tangy — balance is key.
Conclusion
Mixed Fried Rice is not just a dish — it’s a celebration of flavor and texture in every bite. The combination of fluffy rice, crunchy vegetables, soft eggs, and juicy meat tossed in flavorful sauces makes it irresistible. With minimal effort, you can turn leftover rice into a gourmet meal that everyone will love. Whether served on its own or as part of a larger feast, this colorful and aromatic dish is a timeless favorite for any occasion.
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