Restaurant Style Veg Fried Rice | वेज फ़्राइड राइस | Street Style Fried Rice | Kunal Kapur Recipe
How to cook Veg Fried Rice | वेज फ़्राइड राइस चायनीज़ | Quick Recipe | Chef Kunal Kapur
Ingredients & Measurements
Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.
- Main recipe vegetables / proteins
- Whole and ground spices (Cumin, Turmeric, Coriander, Chilli)
- Ginger, garlic, green chillies and fresh onions
- Mustard oil, ghee, or neutral cooking fat
- Fresh coriander and roasted kasoori methi for garnish
Step-by-Step Cooking Instructions
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This is one of our favourite Indo-Chinese recipes. As the flavours of the veggies really come out very well in this Chinese fried rice recipe. This is a perfect go-to dish for every rice lover. You just need a few easily available ingredients and you are good to go! Here’s how you make this lip-smacking recipe at home by following four simple steps.
Chef Kunal's Pro Secret Tip
Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.
Recipe FAQs & Expert Advice
How long can I store leftover Restaurant Style Veg Fried Rice?
You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.
Can I make this recipe vegan or dairy-free?
Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.
What is the key technique to get restaurant-style flavor in this dish?
Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.
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