Vegetable Fried Rice
Make this yummy fried rice with lots of veggies and cooked in flavorful spices in less than 30 minutes. This is vegan and gluten-free.
Servings: 4 Servings
Equipment
- 1 Spatula
Ingredients
- 3 tbsp mustard oil or vegetable oil
- 1 cup green beans chopped
- 1 cup carrots chopped
- ¼ cup green peas
- 1 large potato chopped bite-sized
- ¼ cup green onions
- 1 onion chopped
- 6 - 8 garlic pods minced
- 1 inch ginger finely chopped
- 1 green chilli
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 2 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- 1 small lemon
- 2 tbsp chopped coriander leaves
- 1 tsp salt
- 3 cups cooked rice
Instructions
- If you are making fresh rice then wash and cook the rice completely. Don't make it mushy. Cool the rice under tap water to stop overcooking.
- Heat oil in a pan/ wok/ kadai.
- Add hing/ asafoetida. Add in cumin seeds and once they crackle, add minced garlic and ginger. Saute for 15 seconds.
- Add in onion and saute for 1 - 2 minutes.
- Add vegetables and half of the salt and mix well.
- Cover with a lid and cook on low flame for 7 - 8 minutes till vegetables are just cooked completely but not over cooked (mushy).
- Add all spices and mix well. Saute for 1 minute.
- Then add cooked/ leftover rice, rest salt and spice, and mix thoroughly.
- Cook on high flame for some time, stirring occasionally till the spices get infused with rice.
- Add chopped coriander leaves and drizzle some fresh lemon juice. Turn off the heat and serve hot.
Notes
Don't overcook rice
Don't overcook vegetables.