This Vegan Indo-Chinese Pulao is an exclusive from Priyanka Naik’s new cookbook The Modern Tiffin: On-the-Go Vegan Dishes with a Global Flair. Click here to find out where you can order your copy.
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Vegan Indo-Chinese Pulao (Fried Rice) from The Modern Tiffin by Priyanka Naik
Ingredients
- 2 teaspoons neutral oil
- 1 teaspoon toasted sesame oil
- 3 Indian green chilies - slit in half lengthwise
- 2 cloves garlic - sliced
- 1 scallion - thinly sliced on the bias, white and green parts separated
- ¾ cup leftover white rice - see Notes
- 1 teaspoon low-sodium soy sauce
- 1 ½-inch piece of fresh ginger, peeled and sliced
- ½ teaspoon rice wine vinegar
- 1 teaspoon raw cane sugar
- 1 small yellow onion - diced
- 1 small carrot - diced
- 2 tablespoons unsalted raw cashews - coarsely chopped
- 2 tablespoons green peas
- Pinch of white pepper Kosher salt
- 2 tablespoons coarsely chopped fresh cilantro - stems and all!
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. Fun fact: I packed this rice dish for my dad at 8:00 one morning and he said it tasted incredible 5 hours later when he ate it from his tiffin. Needless to say, it packs well!
Notes
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The Modern Tiffin: On-the-Go Vegan Dishes with a Global Flair. Copyright © 2021, Priyanka Naik. Photography by Melissa Hom. Reproduced by permission of Tiller Press an imprint of Simon & Schuster. All rights reserved.
Click here to order your copy.
About the Author
About the Book
Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience.
Italy, Mexico, Thailand, India… Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin.
With vegetables as the star of the show, Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far.
If you loved this Vegan Indo-Chinese Pulao, stay tuned for more exclusive recipes from The Modern Tiffin!
In the meantime, check out more delicious vegan pulao recipes!
