15-Minute Vegetable Fried Rice, Indian-Style
A quick and tasty rice and vegetable recipe you can cook on the fly. Prep and saute the veggies while the rice is cooking. This dish is vegan, gluten-free, nut-free, has no artificial sugars, and is very, very kid-friendly.
Servings: 6 servings
- 1 cup cooked basmati rice
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 1 medium onion (minced)
- 1 green bell pepper (finely chopped)
- 2 medium carrots (diced or cut into thin rings)
- 2 scallions (finely diced)
- 1 tsp pulao masala (or garam masala)
- 1/4 tsp turmeric
- 1/2 tsp cayenne pepper
- 2 tbsp mint (or cilantro, chopped)
- Juice of 1/2 lemon
Heat the oil in a large saucepan or, preferably, a wok. Add the mustard seeds and, when they sputter, add the onions, green peppers. scallions, and carrots.
Saute until the veggies turn translucent, about five to seven minutes, then add the pulao masala or garam masala, turmeric, and cayenne.
Lower the heat and stir-fry for a couple of minutes. You can add a teaspoon or two of water to prevent the spices from burning.
Add the cooked rice and stir-fry for a couple of minutes, making sure everything is well-mixed.
Add the lemon juice and mint or coriander leaves.
Add salt to taste, mix well, and serve hot.
Calories: 64kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3595IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 1mg