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
1. Cook rice. Cook basmati rice, and drain well if using the pasta method.
2. Sauté veggies. In a large skillet, heat ghee over medium heat. Add onion and sauté 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.
3. Sauté chilis, peanuts, and spices. In the same skillet, over medium heat, add another 2 tablespoons of ghee, coating the 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, stirring until the mustard begins to pop, about 30-45 seconds.
4. Add rice and veggies. 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 sautéed veggies and sauté until heated through, scraping up any crispy browned bits (a metal spatula works well here).
5. Taste and adjust. Taste, adjusting salt and chili flakes, and add a squeeze of lime if you like.
6. Garnish. Garnish with scallions, cilantro, and lime.
7. Serve. 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, shredded brussel sprouts, steamed broccoli, diced carrots, etc. You’ll need 3 cups total.
Nutrition
- Serving Size: using ghee (4 tablespoons)
- 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
