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.
One morning in while in India, our lovely host made us the most fragrant Indian Fried Rice for breakfast with all the leftover rice from the night before. I kept thinking to myself that I would happily eat this any time – day or night!
What I love about this recipe is how you can take the basic idea and add whatever veggies you have in the fridge and incorporate them.
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.).
Just try to keep the proportions the same so the spices don’t get lost.
How to make Indian Fried Rice
It starts with the rice. It is best to use leftover basmati rice for this recipe, so plan ahead! I like this method of cooking it because it is fast and easy!
You’ll need 3 cups of cooked basmati rice – which is 1 cup uncooked. Start this first if you are not using leftover rice and I like to cook this up in a pot of salted water, like pasta. See this Basmati Rice post for more instructions.
Saute onion, garlic and any veggies you want to add. Here I’ve added snap peas and bell pepper. Set the veggies aside.
*Don’t be intimidated by the 3 serrano chilies. This dish is really only mildy spicy- because of the way they are cut- and they do impart a beautiful flavor. Slice them the long way, crisscrossing, leaving the stem side intact. This way they are easy to fish out of the final dish.
In the same pan, you’ll temper the serrano peppers, curry leaves, mustard seeds and cumin seeds in ghee. You can also keep this vegan with olive oil or peanut oil.
If you’ve been here a while, you’ll already know how much more flavorful ghee is- but do as you please. 🙂
If you can track down curry leaves, they really elevate the dish. They are usually available at Asian Markets and can often be found in the frozen food section. I always keep some in my freezer.
You can always leave them out and use a few bay leaves in a pinch.
Then you’ll add the cooked basmati rice to the skillet along with the veggies, tossing to combine. Add the turmeric, salt and other spices. It will smell amazing and turn a lovely golden color.
As a finishing touch I like to add some fried peanuts, sprinkled with chili flakes to the Indian Fried Rice. Soooooo tasty!
Variations
Feel free to add other veggies to the mix; steamed broccoli or cauliflower, shredded cabbage or Brussels sprouts, roasted carrots, sauteed green beans or asparagus. You get the idea!
Serving Suggestions
Serve the Indian Fried Rice with Raita or Cilantro Mint Chutney (or both!) or on its own over a bed of baby spinach.
Garnish with the peanuts, scallions and cilantro. A squeeze of lime is nice too. A fast and flavorful weeknight dinner that is full of healthy veggies.
The Indian Fried Rice will keep up to 4 days in the fridge or freeze for up to 3 months.
Have a happy, delicious weekend- xo
More Favorite Rice Recipes!
How to Make Indian Fried Rice! | 30-second video!
Indian Fried Rice
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: vegetarian, vegan, main
- Method: stirfry
- Cuisine: Indian
Description
This 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 cups snap peas (or snow peas, asparagus or frozen peas)
- pinch salt and pepper
- ——
- 1–2 tablespoons ghee, or olive oil
- 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)
Instructions
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.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 464
- Sugar: 8.2 g
- Sodium: 448.5 mg
- Fat: 21.4 g
- Saturated Fat: 8.5 g
- Carbohydrates: 58.7 g
- Fiber: 5.6 g
- Protein: 11.1 g
- Cholesterol: 30.5 mg
I made this with cashew nuts and added a tin of chick peas for protein. I ate a huge bowl with extra salt and sriracha. Absolutely delicious. Thanks for another winner Sylvia. Husband and I are vegetarian and there is no end to your amazing recipes!
thanks Megan!
Simply beautiful and very easy, my whole family enjoyed it!
thanks Jesse!
Very tasty and easy to make. Thank you
Great to hear!
Hi, I don’t have curry leaves, but I have curry powder – would that be an acceptable substitute, and if so, how much? Or, since the recipe calls for coriander and turmeric, is that more closer to curry powder anyway, so would adding curry powder would basically be redundant? Thanks!
Hi Chuck, curry leaves are very different from curry powder… I’d just leave them out this time. If at the end you feel the dish needs more flavor, you could add a little curry powder to taste?
Keep it up is very interesting
What a flavorful recipe with layered and complex spicing! Delicious.
My entire family loved this. I make fried rice periodically to use up left over rice, and stumbled upon this variation looking to spice things up. This will be the ‘go to’ recipe from here on out. Very flavorful.
So flavorful! Everyone loved it
I reluctantly agreed to make this for my wife (while she butchered simple Dal, haha) and I thought it was splendid and easily adapted to any taste preference, i.e, less ghee, more chilli, etc…the basic recipe is absolutely delightful and fairly straight-forward. I did not have the 15 curry leaves, so had to settle for the 3-4 laurel leaves and the taste was still snappy! Next time, I will grace this fab recipe with the real deal AND use a tad less ghee and a tad more bite. YUM!!! Thank you!
This is such an amazing recipe! Only recipe that manages to come close to my mom’s fried rice (I’m Indian) 🙂
Great to hear!
This recipe is so insanely good! Brought it to a potluck and barely got any. It was GONE. Everyone loved it. I didn’t have curry leaves in hand and it was still great! Love the spicy serranos. Every time I make your recipes I feel like a chef.
yay! That makes me so happy!
Hi Sylvia, It sounds like a delicious recipe. Few things I would suggest as an Indian that cooks with these spices on a regular basis.
1. Mustard seeds are always added first and let splutter a bit in the oil, this way you want get the mustard bite feeling when you eat the rice.
2. Next goes the curry leaves, Cumin seeds, Slit green serrano, garlic and onion.
3.Once the onions are translucent we add the spices.
4. Spices need to cook a little in the ghee and only after that we add the veges.
5. Peanuts can be fried separately and kept aside to add at the end.
Thanks,
Soni
Thanks Soni- this is actually very helpful! I will try this next time. Makes perfect sense. 🙂
Hi I am on my mom’s phone she hasn’t made this yet but is planing to??? I think? it looks very good minus the bell peppers and peas love ya also u seem like an enfj did I get it right
My first Indian dish. Made the Raita too. I had to make some substitutions because I didn’t have all ingredients but it was good. Adding it to the rotation. Thank you.
Great recipe. Everyone really enjoyed it. Fast and easy to make
Hello Sylvia
I am new to your website but I just wanted to say thank you for the amazing recipes (including nutritional panels) and all the options that you present (vegetarian which resonates with me). I feel really grateful to have found all this wonderful information. Thank you again
Thanks I’m so happy you are finding it useful!
I made this for dinner. And it is delicious. The toasted nuts just elivated the dish!
Just made this! The plates are all but licked clean on the table and my family loved it! This, like all your recipes is a keeper. Thank you!! The words I am hearing are: “great” and “amazing”.
Awesome! great to hear Tati!!!
Amazing recipe Silvia.. thanks so much this one is Gold🙌
Thanks Pina!
Another fantastic dish! We added cauliflower, and made your raita recipe to go with it. I thought the chilis might have made it too hot, but it was just the right amount of heat. Not a scrap left!
You’re basically my one-woman cooking mentor/guide. In the past, I have been intimidated by foreign ingredients and trying to cook with a focus on plants. I’ve been all veggie since a few data after thanksgiving last year after I overdosed myself on turkey thigh confit (using an obscene amount of duck fat). Your recipes have helped me learn about how flavors work together and to gradually build up my spice rack!
I bought both asafoetida and curry leaves (though I only found the latter in dried form) recently and was excited to try out these new flavor dimensions. This Indian Fried Rice was SO FREAKING DELICIOUS!!!
I just made it and I am full but already excited that I get to have leftovers tonight or tomorrow. Thank you for making such delicious recipes so accessible!
Thanks Maigen- So happy you are enjoying the recipes and building up a good spice rack. Glad you liked this one!
This dish is a revelation! We adored it. So much better than the typical oily fried rice dish. Thank you for posting the photo of how to slice the serrano peppers. I used 2 peppers, and did not add additional chile flakes. I found the heat to be perfect. My husband and I thought we could add some additional protein by adding a cooked egg, sliced, and added with the vegetables at the end, or some baked tofu on the top.
Thanks so much Heather! Lad you enjoyed!
Hi, Can i use brown rice instead? Thanks
yes, totally.
I can’t even express how much I drooled over your pics — and this recipe! Trying it ASAP
Hee hee- good! Let me know what you think. 😉
the Test of the heaven food