Protein Packed Vegetable Fried Rice Recipe

Indian-Chinese cuisine · 336 calories

About this recipe

Protein-Packed Vegetable Fried Rice is a fusion of Indian and Chinese flavors that’s both hearty and nutritious. Perfect for a satisfying dinner, this recipe features fragrant long-grain rice stir-fried with colorful vegetables and golden tofu cubes. The dark soy sauce adds depth to the dish while the fresh ginger and garlic provide an aromatic punch. The meal is high in protein, with tofu and veggies contributing 31g of protein per serving, making it ideal for a post-workout meal or simply to fuel your day. The cooking process is straightforward, and the vibrant colors make it as visually appealing as it is delicious. Served fresh and warm, this fried rice is a great choice for a comforting dinner at home.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 200 g Diet Tofu Soya Tofu
  • 500 g Spt Frozen Mixed Vegetables
  • 200Ml Rani Apple Drink (200ml)
  • - FUNFOOD PEANUT BUTTER CREAMY 100GM
  • 100g Satyam Chia Seeds: 100 Gms
  • - White Pepper
  • - Ginger Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 200 G Spring Onion(200Gm)

Instructions

  1. 1. Rinse the rice thoroughly under cold water and cook it according to package instructions; let it cool completely.
  2. 2. Dice the tofu into bite-sized cubes and pat dry with a paper towel to remove excess moisture.
  3. 3. Heat vegetable oil in a large wok or skillet over medium-high heat for 1 minute.
  4. 4. Add finely chopped garlic and grated ginger to the hot oil and sauté until fragrant, about 30 seconds.
  5. 5. Stir in the diced tofu and cook for 3-4 minutes until lightly golden and crispy on the edges.
  6. 6. Toss in the frozen mixed vegetables and sauté for 2-3 minutes until they are tender but still crisp.
  7. 7. Add the cooked rice to the wok and mix everything together using a gentle folding motion.
  8. 8. Drizzle the dark soy sauce over the rice and sprinkle ginger powder, white pepper, and salt evenly.
  9. 9. Stir-fry the mixture for 3-5 minutes, ensuring the rice and vegetables are evenly coated with the sauce.
  10. 10. Slice the spring onions thinly and add them to the wok, mixing them into the fried rice.
  11. 11. Taste and adjust seasoning if necessary; remove from heat when everything is well combined.