🍚 1. Introduction
Simple fried rice recipe, There’s something unforgettable about that first bite of street-style fried rice — smoky, saucy, with just the right crunch of veggies and a whisper of nostalgia. Inspired by the bustling stalls of Calangute and guided by the master chef Ranveer Brar, this recipe captures the essence of those flavors. Whether you’re cooking for one or a full house, this fried rice is your ticket to quick comfort, full of punch and personality.
🧂 2. Ingredients
⭐ Highlight: The Soul of the Recipe
Rice (Basmati Sela preferred) – Soaked and cooked just until firm, rice is the stage on which all flavors dance. Cooling it properly activates the amylopectin, giving the rice structure. This avoids mush and gives you that perfect grain-to-grain separation — key for good fried rice.
🧾 Ingredient List (Choose your quantity)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Long-grain rice (Sela) | 1 cup | 2 cups | 4 cups |
| Carrot (diced) | ½ cup | 1 cup | 2 cups |
| Beans (diced) | ½ cup | 1 cup | 2 cups |
| Capsicum (red/green) | ½ cup | 1 cup | 2 cups |
| Ginger (chopped) | 1 tsp | 2 tsp | 4 tsp |
| Garlic (chopped) | 1 tsp | 2 tsp | 4 tsp |
| Green chilies (chopped) | 1 tsp | 2 tsp | 4 tsp |
| Soy sauce (dark) | 2 tbsp | 4 tbsp | 8 tbsp |
| Red chili sauce (optional) | 1 tbsp | 2 tbsp | 4 tbsp |
| Green chili sauce | 1 tbsp | 2 tbsp | 4 tbsp |
| White vinegar | 1 tbsp | 2 tbsp | 4 tbsp |
| Salt & sugar | To taste | To taste | To taste |
| White or black pepper | ½ tsp | 1 tsp | 2 tsp |
| Spring onions, coriander | For garnish | For garnish | For garnish |
🔥 3. How to Make the Recipe (Step-by-Step with Timings)
⏱ Total Time: ~50 minutes + Cooling
[0-20 min] Soak the rice
Soak basmati sela rice in water for 20 minutes. This preps the grains to elongate while cooking.
2. [20-30 min] Boil the rice
In a pot of boiling salted water, cook the rice until 90% done. Add a few drops of oil. Drain and spread it on a flat tray to cool completely. Refrigerate for at least 4 hours (or overnight).
3. [30-40 min] Prep veggies & sauces
Finely chop ginger, garlic, green chilies. Dice carrots, beans, and capsicum. Keep capsicum separate as it cooks faster.
4. [40-45 min] Heat the wok
Use the highest flame and a light wok. Add a bit of oil. Sauté ginger, garlic, and green chilies until aromatic.
5. [45-48 min] Stir-fry veggies
First add carrots and beans. Stir for 1-2 mins, then add capsicum. Sauté on high heat but don’t overcook — we want that crunch.
6. [48-52 min] Add sauces and rice
Add sugar, salt, and thick soy sauce directly to the pan. Let the soy sauce caramelize slightly. Add rice and stir-fry quickly but gently — don’t break the grains.
[52-55 min] Final toss
Add chili sauce (if using), vinegar, and pepper. Toss everything together. Garnish with spring onions and coriander.
💧 4. How to Make It Moist & Magical
The trick? Caramelized soy sauce.
Not just pouring it in — but cooking it down until the sugar inside browns just a bit, hugging each grain of rice. That’s where flavor lives. Also, the pre-cooked and cooled rice absorbs the sauces better, avoiding a soggy disaster.
🔬 5. Test Kitchen Tips (Top 10 from the Pros)
Soak rice for 20 mins only — no more.
Always season your boiling water for rice.
Add oil while boiling — helps separate grains.
Cool rice thoroughly before frying.
Use high flame and lightweight pan.
Cut vegetables uniformly for even cooking.
Stir-fry in layers — don’t overcrowd the pan.
Caramelize soy for depth and smokiness.
Don’t skip vinegar — it balances sweetness.
Practice toss with tomato & pan first!
🧊 6. How to Store the Recipe
Let the rice cool completely before storing.
Store in an airtight container in the fridge for up to 3 days.
Reheat on a high flame in a pan with a splash of water or soy sauce to revive flavor and moisture.
❄️ 7. Can You Freeze This Fried Rice? (YES — Here’s How)
Absolutely! To freeze stall-style fried rice:
Let it cool completely.
Divide into portions and pack in freezer-safe zip pouches or airtight boxes.
Label with date and use within 1 month.
Reheat in a covered pan with 1 tbsp water per cup of rice or microwave with a damp paper towel.
Important:
The veggies might lose their crunch after freezing, so slightly undercook them if you plan to freeze.
👥 8. NonvegKahani Community Tips & Praise
“Reminds me of the Goa stall next to Calangute Ground – the soy sauce bomb I missed!” – Rahul K.
“Tried it with leftover rice – never going back to plain rice again.” – Aarti V., Community Chef
“Added scrambled eggs & shredded chicken – perfect for lunchbox!” – Faizan M.
📏 9. Nutrition (Per Serving, 1x recipe)
| Nutrient | Approx. Value |
|---|---|
| Calories | 340 kcal |
| Protein | 6 g |
| Carbohydrates | 52 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 700 mg |
📺 10. Best YouTube Video
▶️ Watch Ranveer Brar’s video: Stall Style Fried Rice
❓ 11. FAQs
Q1: Can I use jasmine rice or short grain rice instead?
A: You can, but you’ll lose that Indian-Chinese texture. Long grain rice gives better separation.
Q2: What proteins can I add to make it non-veg?
A: Shredded chicken, egg scramble, or prawns work great. Add them just after sautéing the veggies.
Q3: Why does my fried rice turn mushy?
A: Likely due to overcooked or freshly cooked rice. Use rice that’s cooled for 4+ hours.
Q4: Can I skip soy sauce or use a substitute?
A: You can try tamari or coconut aminos, but the authentic flavor is in the soy caramelization.
Q5: What oil is best for stir-frying fried rice?
A: Use neutral oils with high smoke points like sunflower or refined sesame (not toasted sesame).