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Indian Style Vegetable Fried Rice

The flavors of Indian cuisine are predominant in this vegan version of fried rice.
Indian Style Vegetable Fried Rice

Indian Style Vegetable Fried Rice

By Sue Lau | Palatable Pastime

Welcome back to #FarmersMarketWeek!

This is more of an Indo-Chinese version of fried rice that is similar to what is served in a restaurant near me. Being such a fan of fried rice, I decided to make it for myself,  and  it turned out delicious. I’m not sure the peanuts are part of the traditional, but I like them. I  am  quite fond of rice dishes overall, so am happy to include this as part of  my blog repertoire.

In India,  this would be more usual in the eastern part of the country, near Kolkata and Bangladesh. I guess because it is closer to China so more interaction with Chinese cuisine there, although this is popular throughout India and also in the United States. You can serve this by itself as  a vegetarian  main dish or along with other foods as a side dish, whichever is your preference.

Indian Style Vegetable Fried Rice

Indian Style Vegetable Fried Rice

  • Servings: 4-6
  • Difficulty: easy
  • Print

Indian Style Vegetable Fried Rice

Ingredients:

  • 3 cups cold cooked basmati rice
  • 1-1/2 cups chopped cabbage
  • 1 medium carrot, diced
  • 1 small zucchini, diced
  • 1 cup diced onion
  • 1 cup chopped broccoli florets
  • 1 cup chopped green beans
  • 1/2 cup frozen peas
  • 4 scallions, chopped
  • 2 green chillies, chopped (Thai or Indian type)
  • 3 tablespoons olive oil
  • 1 tablespoon  chopped garlic
  • 1 teaspoon grated ginger
  • small handful of fresh curry leaves (10-12)
  • 1/2 teaspoon cumin seed
  • 1 teaspoon black mustard seed
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/2 cup roasted peanuts
  • 1 tablespoon  chopped cilantro

Method:

  1. Separate the cold grains of  rice with your fingers so there aren’t any  clumps and set aside;  prep veggies.
  2. Heat the  oil and saute the vegetables until tender then stir  in  seasonings.
  3. Finally stir in the rice and  cook until heated through and thoroughly mixed.
  4. Garnish with peanuts and cilantro.

From the kitchen of palatablepastime.com

Wednesday #FarmersMarketWeek Recipes

Indian Style Vegetable Fried Rice

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22 responses

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    • Well, a few of these were made before I did lower carb. So they aren’t exactly keto. My spinout came when I was switched to a different diabetic med (insurance wanted to save money) and it wasn’t effective. And after much gnashing of teeth, and new med, trying to regain control, plus take off some weight. That part had been creeping up a few years ago, was in a downward trend though. So actually healthier eating for a long time now. I’ve taken off 12-15 in the past couple months though, but it has slowed and I need to try harder. Nut snacks are the devil!

    • It reminds me more of Persian lubia polou than Chinese fried rice, although the lubia polou usually has meat. I don’t see it often on the takeout menus, although it does appear regularly on the Indian buffets they have around here.

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