This fragrant, turmeric-infused, Indian Fried Rice recipe is full of healthy veggies that can be made in under 30 minutes. Vegetarian, Gluten-free, and Vegan adaptable, it is a fast and easy weeknight meal- great for using up leftover rice or stray veggies in the fridge. Serve over a bed of spinach with optional Raita.
INGREDIENTS IN INDIAN FRIED RICE
Quick-cooking veggies work easiest here- snap peas, snow peas, bell peppers, asparagus, green beans, shredded cabbage or burssels- but with a little planning other veggies would taste great too, as long as you cook them a bit first (like steamed broccoli or cauliflower, roasted carrots, etc.).
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Indian Fried Rice Recipe
Course: MainCuisine: IndianDifficulty: Easy4
servings10
minutes20
minutes464
kcalThis fragrant, turmeric infused, Indian Fried Rice is full of healthy veggies and can be made in under 30 minutes. Vegetarian, Gluten-free and Vegan adaptable, it is a fast and easy weeknight meal- great for using up leftover rice and veggies in the fridge.
Ingredients
3 cups cooked basmati rice (1 cup uncooked)
1 onion, thinly sliced
1–2 tablespoons ghee, or olive oil, or peanut oil.
4–6 garlic cloves, rough chopped
1 bell pepper (red or yellow), diced (see notes for other veggies)
1 1/2
pinch salt and pepper
3 serrano chilies, split lengthwise (see photo)
1/2 cup peanuts (or cashews)
10–15 curry leaves (these are really delicious, but if you must leave out, sub 3 bay leaves)
1 teaspoon black mustard seeds (or regular)
1 teaspoon cumin seeds
pinch chili falkes
3/4 teaspoon salt
1 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon asafoetida (optional)
chili flakes to taste
squeeze of lime (optional)
Directions
- Cook basmati rice, and drain well if using the pasta method.
- In a large skillet, heat ghee over medium heat. Add onion and saute until tender about 5 minutes. Add garlic and remaining veggies, cooking until just tender -don’t overdo it here- you want them bright, crisp and vibrant. Season with salt and pepper and set them aside in a bowl.
- In the same skillet, over medium heat, add another 2 tablespoons of ghee, coating pan well. Add the 3 split serrano chilies and peanuts. Swirl or stir for 3-4 minutes until fragrant. Add the curry leaves, stir for 1 minute. Add the mustard seeds, cumin seeds and chili flakes, stir until mustard begins to pop, about 30-45 seconds.
- Add the drained basmati rice to the same pan, and stir to combine, getting all those seeds and peanuts up from the bottom and edges. Sprinkle in the salt, turmeric, coriander and asafoetida. If you like heat, add more chili flakes. Fold in the sauteed veggies, and saute until heated through, scraping up any crispy browned bits- a metal spatula works well here.
- Taste, adjust salt, chili flakes and add a squeeze of lime if you like.
- Garnish with scallions, cilantro and lime.
- Serve over a bed of spinach ( you can wilt it if you like) with optional raita or mint chutney.
Notes
- Other veggies: asparagus, green beans, shredded cabbage, shredd brussel sprouts, steamed broccoli, diced carrot, etc. You’ll need 3 cups total.
