Indian Fried Rice
Elevate your weeknight dinners with this flavorful and vibrant Indian Fried Rice recipe, a fusion of bold spices and wholesome vegetables. Made with fragrant basmati rice, crisp carrots, green beans, and peas, this dish is brought to life with aromatic ingredients like garlic, ginger, and green chilies. A dash of turmeric, garam masala, and soy sauce infuses the rice with layers of warm, earthy, and umami-rich flavors. Topped with fresh cilantro and a squeeze of zesty lemon juice, this quick 30-minute recipe is perfect as a standalone meal or a complement to your favorite Indian curry. It's a delightful way to transform simple ingredients into a crowd-pleasing, restaurant-quality dish!
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Recipe Information
Ingredients
- 2 cups (cooked) Basmati rice
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 small (or to taste) Green chilies, finely chopped
- 1 medium Carrot, diced
- 1 cup Green beans, chopped
- 1 cup Green peas (frozen or fresh)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1.5 tablespoons Soy sauce
- 0.5 teaspoons (or to taste) Salt
- 2 tablespoons Cilantro (coriander leaves), chopped for garnish
- 1 tablespoon Lemon juice
Instructions
Cook 1 cup of basmati rice as per package instructions and let it cool completely. You can use leftover rice for best results.
Heat the vegetable oil in a large pan or wok over medium heat.
Add the chopped onion and sauté until it turns translucent, about 2-3 minutes.
Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another 30 seconds until fragrant.
Stir in the diced carrot, chopped green beans, and green peas. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Sprinkle in the turmeric powder, coriander powder, and garam masala. Mix well to coat the vegetables evenly with the spices.
Add the cooked and cooled basmati rice to the pan. Toss gently to combine the rice with the spiced vegetables.
Drizzle in the soy sauce and season with salt to taste. Mix thoroughly, taking care not to break the rice.
Cook for an additional 2-3 minutes, allowing the flavors to meld together and the rice to heat through.
Turn off the heat and stir in the chopped cilantro and lemon juice for a burst of freshness.
Serve hot as a standalone dish or pair it with your favorite Indian curry or side.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 22.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1421 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
