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Indian style vegetable fried rice made using leftover cooked rice
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4.80 from 15 votes

Indian Vegetable Fried Rice

A tasty and easy recipe of Indian vegetable fried rice recipe that is vegan and gluten free. Made with a blend of healthy vegetables and leftover cooked rice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 people
Author: Vaishali

Ingredients

  • 1 tablespoon olive oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 green chili chopped
  • 1 medium red onion sliced
  • 1 carrot diced
  • 1 cup (packed) baby spinach
  • 1 cob of corn kernels cut off with a sharp knife See notes
  • 1 zucchini cut into four lengthwise and sliced
  • ½ cup chopped tomatoes
  • 4 cups leftover cooked white rice
  • 1 teaspoon toasted cumin powder See notes
  • 1 teaspoon garam masala powder
  • Salt & freshly ground black pepper to taste
  • 10 sprigs cilantro leaves stripped and chopped
  • ½ lime juiced

Instructions

  • Set a heavy bottomed skillet (cast iron or non stick) on medium high heat and add the oil.
  • Once the oil is nice and shiny add cumin seeds and wit for them to splutter.
  • Add in ginger, garlic and green chili (see notes).
  • Add onions, carrots, corn and zucchini and saute for about 2-3 minutes.
  • Mix in spinach and cook till spinach is wilted and the moisture evaporates, another 3 minutes.
  • Now add the tomatoes and cook for another minute.
  • Add rice, break up any large clumps of rice and add all the seasonings. Mix well and heat until the rice and nice and hot, about 2 minutes.
  • Add chopped cilantro and lime juice. Mix, check and adjust salt if needed.
  • Serve hot!

Notes

You can use frozen corn if it is not in season. Use about 1 cup.
Use a chili of hotness level you desire – jalapeno, serrano, or thai.
Find how to make toasted cumin powder here