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–+ servings
Indian cuisine has it's own fried rice called masala rice or wahgarni anna. This recipe combines Indian fried rice with classic Chinese-American style fried rice. The Indo-Chinese pulao blends Indian spices with Chinese flavors, using leftover rice and fresh vegetables. It’s an easy, flavorful vegan dish perfect for any occasion.
a picture of a plate of Indo-Chinese pulao, a completely vegan fried rice dish with carrots, peas, onion, and cashews
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Servings2

Ingredients

  • 2 tsp neutral oil
  • 1 tsp toasted sesame oil
  • 3 Indian green chilies slit in half lengthwise
  • 2 cloves garlic sliced
  • 1 ½-inch piece fresh ginger peeled and sliced
  • 1 small yellow onion diced
  • 1 small carrot diced
  • 2 tbsp raw unsalted cashews coarsely chopped
  • 2 tbsp green peas
  • 1 scallion thinly sliced on the bias, white and green parts separated
  • ¾ cup leftover white rice see notes
  • 1 tsp low-sodium soy sauce
  • ½ tsp rice wine vinegar
  • 1 tsp raw cane sugar
  • Pinch of white pepper
  • Kosher salt to taste
  • 2 tbsp fresh cilantro coarsely chopped

Instructions

Make the veggies

  • Place a large nonstick skillet over medium-high heat. Pour in the neutral and sesame oils. Once the oil is shimmering with ripples, lower the heat to medium and add the green chilies, garlic, and ginger.
  • Sauté for 30 seconds until fragrant. Add the onion, carrot, and cashews and sauté for 4 to 5 minutes, until the onion becomes translucent. Stir in the peas and the white parts of the scallion.

Rice it up

  • Once the vegetables are fork-tender, add the rice, soy sauce, rice wine vinegar, sugar, and white pepper. Give it a vigorous toss, making sure everything is incorporated and nothing is sticking to the pan. After 1 minute, give it a taste. Add salt if necessary.

Garnish and serve

  • Remove from the heat and place into your tiffin or a shallow serving bowl. Garnish with the remaining green part of the scallions and the cilantro.
This recipe is best when using day-old rice, like leftover rice from takeout/delivery. If you need to make fresh rice, wash 1/3 cup basmati rice in water at least 5 times or until the water runs clear. Soak for 30 minutes. Then pour 2/3 cup water into a small pot, and add the rice and a pinch of salt. Bring to a boil, then lower the heat to a simmer. Cover and cook until fluffy, about 10 minutes. Let cool completely before using for this recipe.
Green arbol chili peppers or serrano chili peppers can be substituted for Indian green chilies.