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.
Servings: 6 people
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
