Indian-Style Vegetarian Fried Rice. Fried rice recipe - Restaurant style easy vegetable fried rice recipe made in Indo Chinese style. This recipe will yield you one of the most flavorful & delicious fried rice. Fried Rice Recipe with step by step photos and video - Aromatic, flavorful and delicious veg fried rice recipe.

Veg Fried Rice / Vegetable Fried Rice is a very tasty recipe from the Indo Chinese cuisine. This is an easy and delicious recipe to include vegetables in. Fried rice is something I've been enjoying cooking on a weekly basis for so many years. You can have Indian-Style Vegetarian Fried Rice using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Indian-Style Vegetarian Fried Rice

It's 3 cup of basmati rice, uncooked.
It's 3 tbsp of coconut oil.
It's 2 of large carrots, diced.
Prepare 1 tbsp of black mustard seed.
You need 1/2 cup of peanuts.
You need 1/2 cup of cashew nuts, bits and halves.
Prepare 1/2 cup of moong dal.
You need 1/2 cup of desi channa dal.
Prepare 3 of Indian red chilis, dried and broken up.
Prepare 2 of medium Indian green chilis.
It's 2 of small Indian green chilis.
Prepare 2 tsp of salt.
You need 1 handful of curry leaves, chiffonade.
It's 1 tbsp of turmeric.
Prepare 1/2 tsp of cumin seeds.
You need 1/2 tsp of ground ginger.
It's 1 tbsp of asafoetida.
It's 1 tsp of cardamon pods, green and bruised.
You need 2 tbsp of ghee.
Prepare 1 cup of green peas.
You need 2 handfuls of cilantro, chopped.

Again, always cook fried rice over high heat in a large wok. If you don't have a wok, use a large frypan instead. Start the recipe with quickly stir frying garlic cloves in hot oil. A quick recipe for an Indian-style vegetable fried rice recipe made with healty vegetables and basmati rice.

Indian-Style Vegetarian Fried Rice instructions

OK, cook the basmati rice. It's two to 1, people. Two cups water for every cup of basmati. So, 3 cups rice means 6 cups water, equaling 6 cups cooked. Set aside in open air to cool and dry a bit..
Melt the 3 tablespoons of coconut oil into a large wok on low. If you don't have one, you should get one as it is super versatile pan..
Toss in the carrots and mustard seeds, and let that simmer until the seeds start to crackle a little..
Ok, now toss in the nuts and dals. Let those toast (not burn; be careful) stirring intermittently another 5 minutes, and then toss in the chilis and salt..
Now let's make it interesting and add the curry leaves, turmeric, cumin, ginger, asafoetida, and bruised green cardamon. Note: Curry powder is a totally different thing; don't use it here. Also Note: Cardamon pods are barely edible, so you may want to pick them out after they've simmered a while, if that's the way you roll. Simmer for a couple of minutes..
Now add in the ghee and peas and simmer for another 3 minutes or so..
Mix in the rice! Try to get it mixed thoroughly with gentle hands and only as much as necessary. You aren't out to make rice paste..
Now add in the cilantro (gentle hands), add more salt as needed to taste, and serve. Note: In fried rice, salt has a way of taking a few minutes to really bloom. As such, you may accidentally add more salt when you should have waited a moment for it to integrate, thereby making it salty. Don't be that guy; be patient..

For Chinese-style fried rice, the rice is always boiled before it's fried. To cook the rice, place it into a medium saucepan. 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. Chicken fried rice, egg fried rice are popular non vegetarian ones.