This is a very simple and basic recipe of Indian style Vegetable Fried Rice. Earlier I have shared the Bengali sweet pulao and Chinese mixed fried rice. This recipe is slightly different, so I thought of sharing it here. This kind of fried rice goes great with any Indian curries or daal and can be a meal in itself if served with a side of pickle, papad or yogurt.
This recipe of vegetable fried rice is simple but you have to be careful in certain steps. The first one is cooking the rice. The rice should be cooked 80% so that while mixing in with the vegetables in the wok, the rice will get cooked further and not get over cooked in the process. The other important point is to mix the rice with the vegetables with a very gentle hand or else the grains of rice may break. If you follow these simple steps you will be confident each time to serve a great fried rice with your favorite curries to your guests.
The tender crisp vegetables with long grained aromatic basmati rice is a sheer pleasure to the taste buds. Pairs well with any Indian curries.
Tips:
While cooking the rice, be very careful not to overcook. If overcooked the final dish will be soggy and the grains of rice will not be intact. The vegetables while cooking should be tender yet still have a crunch. While mixing the rice with the vegetables, it is important to mix in lightly or else the grains of rice will break off easily. This recipe works best with aged good quality basmati rice.
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VEGETABLE FRIED RICE
- YIELD: 4 Servings
- PREP: 30 mins
- COOK: 15 mins
- READY IN: 60 mins
The tender crisp vegetables with long grained aromatic basmati rice is a sheer pleasure to the taste buds. Pairs well with any Indian curries.
INGREDIENTS
- 2 cups basmati rice soaked in water for 30 mins
- 1/2 cup carrots chopped finely
- 1/2 cup green beans chopped finely
- 1/2 cup frozen green peas thawed
- 2 ‘1’ inch cinnamon sticks
- 2-3 whole green cardamom lightly crushed
- 2-3 whole cloves
- 1 teaspoon shah jeera optional
- 2-3 medium bay leaves
- 1 teaspoon garam masala powder (mix of cinnamon and green cardamom powder)
- 1 teaspoon nutmeg powder
- 2 teaspoons salt or to taste
- 1 teaspoon sugar or to taste
- 1 table spoon ghee or clarified butter
- 2 table spoons vegetable oil
INSTRUCTIONS
- Wash and soak the rice in water for at least 30 minutes. Drain the water and set aside. Boil water in a large pot with a pinch of salt. When the water comes to a rolling boil, lower the heat to medium and carefully add the soaked rice. Let the rice cook for 12-15 minutes. Keep a close eye on the boiling rice. After 15 minutes check a grain of rice in between your fingers . The rice should be 80% done. The time may vary slightly because of the quality of rice. When the rice is 80% done, drain on a strainer and fluff with a fork. Set aside.
- Heat oil and ghee in a big wok or pan with high sides. Add the cinnamon stick, cardamom, clove, bay leaf and shah jeera . When they start to splutter, add the chopped carrots. Stir for couple of minutes then add the chopped green beans and peas. Add salt and sugar and sauté at medium heat until just tender. Do not cook it until mushy. Add the nutmeg and garam masala powder. Stir well. Add the rice in two to three batches and with light hand, mix in well with the sautéed vegetables. Taste for seasoning. Give a final mix. Switch of the flame and cover for 5 minutes.
- After 5 minutes, uncover and fluff the rice with a fork. Serve warm with any choice of your curry. Enjoy!
- CUISINE: Indian
- COURSE: Main Course
Yum, the seasonings in this rice sound so good. I really need to try this, I know everyone in my house would be happy 😀 Pinning
I cannot remember the last time that I made fried rice.. thanks for reminding me how awesome it is. I must recreate the recipe!
Yeah the recipe is quite simple. Do try and let me know how it turned.:)
This looks amazing!
Thanks for the recipe.