Jain Vegetable Fried Rice / How to Make Jain Chinese Rice Recipe

Tarla.Dalal's picture

Dec. 21, 2015

All-time favourite Vegetable Fried Rice in a Jain-friendly version, made without onions, garlic and other no-no ingredients. You will find that this delicacy retains its authentic flavour and texture despite the absence of these ingredients, which you might have thought to be indispensable in the preparation of Vegetable Fried Rice. The use of typically Oriental veggies like cabbage, capsicum and baby corn, along with tongue-tickling sauces, gives this main-course rice dish a fantastic flavour and aroma, which you will thoroughly enjoy. It is also important to stick to the cooking times mentioned in the recipe because if you under-cook the veggies, they will have a raw smell, whereas if you over-cook them, you will miss the crunch that is so typical of Chinese foods.


Sliced capsicum 1/2 Cup (8 tbs) (red, yellow and green)
Blanched babycorn 1/2 Cup (8 tbs) (diagonally cut)
French beans 1/4 Cup (4 tbs) , blanched (diagonally cut)
Shredded cabbage 1/2 Cup (8 tbs)
Cooked basmati rice 3 Cup (48 tbs) (long grained rice)
Oil 2 Tablespoon
Soya sauce 1 Teaspoon
Chilli sauce 1 Tablespoon
Salt and freshly ground black pepper To Taste



1. Heat the oil in a deep non-stick pan, add the capsicum and sauté on a medium flame for 1 minute. 

2. Add the babycorn and French beans and sauté on a medium flame for 1 to 2 minutes. 

3. Add the cabbage and sauté on a medium flame for 1 minute.

4. Add the soya sauce and chilli sauce and mix well.

5. Add the cooked rice, salt and pepper, mix well and cook on medium flame for 2 minutes, while stirring occasionally.


6. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 16 Minutes
Ready In: 16 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 374Calories from Fat 93

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 333 mg13.88%

Total Carbohydrates 62 g20.7%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet