indian fried rice

This Indian Fried Rice recipe is slimming friendly and sooo tasty - a great Fakeaway accompaniment if you&#039;re counting calories or following a plan like Weight Watchers!

Indian Fried Rice | Slimming &amp; Weight Watchers Friendly

250 g cooked rice (basmati or long grain)

red onions (chopped)

baby red peppers

carrot (finely diced)

baby plum tomatoes (finely chopped)

tsp cumin

tsp coriander

garlic powder

paprika

tsp garam masala (or curry powder)

tsp ground ginger

chilli powder

coriander

low calorie cooking spray

Chop

Chop the onions and peppers into thick chunks and finely dice the carrot and tomatoes.

Spray

Spray a good amount of low calorie cooking spray into a frying pan and place over a high heat. Once the pan is hot and the cooking spray has turned clear, add your spices.

Stir

Add all of your veg to the pan. Keep an eye on it and mix regularly to stop it from sticking and burning. Cook until the vegetables have softened, but still have some bite - this should take around 10 minutes.

Add the cooked rice and stir again for 2 - 3 minutes until the vegetables and spices are completely incorporated into the rice.

At the last minute, add the chopped coriander and stir once more. Serve with some fresh lime juice over the top.

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Chop onions and peppers into thick chunks and finely dice the carrot and tomatoes

Spray a good amount of low cal cooking spray in a frying pan and place over high heat. Add your spices as soon as pan is hot and cooking spray is clear

Stir the spices for 10 - 20 seconds

Add all veg to the pan. Mix regularly to stop it from sticking/burning. Cook until veg have softened around 10 mins

Add the cooked rice and stir for 2 - 3 mins until veg and spices are completely mixed into the rice

Add the chopped coriander and stir at the last minute. Serve with some fresh lime juice over the top

Indian Fried Rice - Pinch of Nom

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.

Indian Fried Rice 

cooked basmati rice (1 cup uncooked)

—–

onion, thinly sliced

4-6 garlic cloves, rough chopped

bell pepper (red

snap peas (or snow peas, asparagus

salt and pepper

——

serrano chilies, split lengthwise (see photo)

peanuts (or cashews)

curry leaves

black mustard seeds (or regular)

cumin seeds

chili falkes

salt

turmeric

asafoetida (optional)

chili flakes

lime (optional)

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&#8217;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.

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.

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!

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!

Amazing recipe Silvia.. thanks so much this one is Gold🙌

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".

Great recipe.  Everyone really enjoyed it. Fast and easy to make

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.

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

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.

This is such an amazing recipe! Only recipe that manages to come close to my mom's fried rice (I'm Indian) :)

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!

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.

What a flavorful recipe with layered and complex spicing!  Delicious.

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!

Simply beautiful and very easy, my whole family enjoyed it!

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!

Delicious!  Used leftover rice, only 2 Serranos and skipped the chili flakes. I like milder and husband can spice up his own.   Loved it over the spinach. Oh the ghee was wonderful - will use more, everything cooked up so nice.  Keeper recipe

https://content.jwplatform.com/videos/L7pI2hDB.mp4

Fragrant, turmeric-infused, Indian Fried Rice 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. 

 Indian Fried Rice Video 

A fried rice with Indian spices, a great way to re-use day old rice

Vagharelo Bhaat (Indian Fried Rice)

tsp oil

onion (roughly diced)

garlic (sliced)

green chili (or to taste)

tsp cumin seeds

rice

tsp chili powder (or

water

salt (to taste)

cilantro (chopped)

Heat oil in a pan until it shimmers. Toss in the cumin seeds and let cook for about 15 seconds. Toss in the onion and green chili. Stir. Add a little salt and cook until the onions are soft, stirring every couple minutes.

Add garlic. Cook for 2 minutes.

Add rice, water, chili powder, turmeric and stir.

Cook until rice is heated through.

https://www.youtube.com/watch?v=Y4-JUsjLxJg

Indian fried rice is called “Vagharelo Bhaat” in Gujarati or “Fodni Bhaat” in Marathi.

Fried rice is a great way to reheat rice, completely transforming the leftover rice into a delicious meal. It is the simple addition of Indian spices that gives it a new fragrance and second life. It uses very little oil so it is still pretty healthy, and best of all, it only takes 10 minutes.

Full recipe: https://indiaphile.info/indian-fried-rice/

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The most viewed indian fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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