Vegetable Fried Rice Recipe Indian With Silky Saffron-Coconut Cream Drizzle

Name: vegetable fried rice recipe indian
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1.5 cups (250g) cooked Basmati rice, cooled; 0.25 cup (60 ml) vegetable oil; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 1-2 green chilies, slit lengthwise; 1 medium carrot, finely diced; 0.5 cup (75g) frozen green peas; 0.5 cup (75g) frozen corn kernels; 1 small red bell pepper, finely diced; 0.5 cup (50g) green beans, finely chopped; 1 tsp ground turmeric; 1 tsp garam masala; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp red chili powder; 1 tbsp alcohol-free soy sauce; 1 tsp salt; 0.5 tsp ground black pepper; 0.5 cup (120 ml) full-fat coconut cream; 1 pinch saffron threads; 1 tbsp warm water; Handful fresh cilantro, chopped

I always find myself reaching for this recipe when I need a quick, flavorful dinner that feels truly special. This vegetable fried rice recipe indian brings a vibrant twist to a classic weeknight staple, creating a beautiful aroma as the spices toast. We’re using everyday spices and fresh vegetables to create a vibrant dish that feels elevated yet simple enough for a weeknight. It’s the perfect way to use up leftover rice and clear out your vegetable crisper. The real magic here is the silky saffron-coconut cream drizzle, adding a layer of luxurious flavor that makes this dish truly special. This recipe is naturally vegetarian and can be made fully vegan, making it a wonderful family-friendly choice.

Ingredients

250g (1 ½ cups) long-grain Basmati rice, cooked and cooled.
Key to perfect texture; day-old rice prevents clumping. If using fresh, spread out to cool thoroughly on a baking sheet before use.
60 ml (¼ cup) vegetable oil.
Use a high smoke point oil like canola, sunflower, or avocado oil. Provides a clean base flavor for the spices without overpowering them.
Aromatics and Heat: 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 2.5 cm (1 inch) fresh ginger, grated; 1-2 green chilies, slit lengthwise (adjust to taste).
The foundation of flavor for the Indian spice blend. Mince garlic and ginger finely for even flavor distribution.
Mixed Vegetables: 1 medium carrot, finely diced; 75g (½ cup) frozen green peas; 75g (½ cup) frozen corn kernels; 1 small red bell pepper, finely diced; 50g (½ cup) green beans, trimmed and finely chopped.
Use a mix of colors and textures for visual appeal and nutrition. Ensure vegetables are cut into small, even pieces for quick cooking.
Dry Spices: 5 ml (1 teaspoon) ground turmeric; 5 ml (1 teaspoon) garam masala; 2.5 ml (½ teaspoon) ground cumin; 2.5 ml (½ teaspoon) ground coriander; 2.5 ml (½ teaspoon) red chili powder (Kashmiri or mild).
The core Indian flavor profile; Kashmiri chili powder adds color without excessive heat. Toasting these spices briefly in the oil unlocks their full aroma.
Sauce and Seasoning: 15 ml (1 tablespoon) alcohol-free soy sauce; 5 ml (1 teaspoon) salt, or to taste; 2.5 ml (½ teaspoon) freshly ground black pepper.
Soy sauce provides umami depth and saltiness. Adjust salt levels carefully after adding soy sauce.
Saffron-Coconut Drizzle Components: 120 ml (½ cup) full-fat coconut cream (from the top of a chilled can); 1 pinch saffron threads (about 10-15 threads); 15 ml (1 tablespoon) warm water; A tiny pinch of salt (for the drizzle); A tiny pinch of sugar (optional, for the drizzle).
The saffron adds a subtle, floral note and golden color. Use only the thick coconut cream from the top of a chilled can for a creamy drizzle consistency.
Garnish: Large handful fresh cilantro, chopped, plus more for garnish.
Adds brightness and fresh flavor at the end. Do not add too early or it will wilt completely.

Instructions

Prepare Saffron-Coconut Cream Drizzle: In a small bowl, combine saffron threads with warm water. Let steep for 10-15 minutes until the water is deeply colored. In a separate bowl, whisk together the full-fat coconut cream, steeped saffron water (including threads), a tiny pinch of salt, and optional sugar until smooth and creamy. Cover and set aside.
Prepare Rice: Ensure your cooked Basmati rice is cooled and dry. If using freshly cooked rice, spread it on a tray and let it cool completely for at least 30 minutes to prevent clumping. Day-old rice is ideal for a crisp, non-soggy texture. *When I make this for meal prep, I always cook the rice in advance and store it in the fridge overnight. It makes for super quick prep, and the cold rice stir-fries perfectly.*
Sauté Aromatics: Heat vegetable oil in a large wok or heavy-bottomed pan over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and lightly golden. Add minced garlic, grated ginger, and green chilies; sauté for another minute until fragrant, being careful not to burn the garlic.
Cook Vegetables: Add diced carrot, frozen green peas, frozen corn, diced red bell pepper, and chopped green beans to the pan. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. The goal is tender-crisp, not mushy; avoid overcooking.
Add Spices and Rice: Reduce heat to medium. Add ground turmeric, garam masala, ground cumin, ground coriander, and red chili powder. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma. Add the cooled Basmati rice to the pan. Drizzle in the alcohol-free soy sauce, and season with salt and freshly ground black pepper.
Stir-Fry: Increase heat to medium-high. Using a spatula, gently fold and toss the rice with the vegetables and spices for 3-5 minutes, ensuring all ingredients are well combined and the rice is heated through. Press down lightly with the spatula and allow the rice to brown slightly at the bottom for added texture. If the rice clumps together during this stage, briefly increase the heat and move the rice constantly in the pan; this will help separate the grains and encourage browning.
Garnish and Serve: Remove from heat. Stir in the chopped fresh cilantro. Serve hot, drizzled with the saffron-coconut cream for an extra layer of flavor. This healthy vegetable fried rice recipe indian is perfect as a standalone meal or side dish.

Customizing Your Indian Fried Rice for the Family

This easy vegetable fried rice recipe indian is incredibly versatile and allows you to customize based on what you have available or what your family prefers. It’s easy to make small adjustments for different preferences, creating new variations every time for your family-friendly vegetable fried rice recipe indian.

Vegetable swaps: Substitute broccoli florets, mushrooms, or cabbage for the existing vegetables. Ensure pieces are small enough to cook quickly so they become tender-crisp.
Protein additions: For a non-vegetarian option, add pre-cooked shredded chicken, shrimp, or a scrambled egg along with the vegetables during the stir-fry step.
Spice adjustments: If you prefer less heat, omit the red chili powder and green chilies; for more heat, increase the quantity or use a spicier chili powder like cayenne.

The Role of Saffron in Indian Cuisine

Saffron adds a unique floral and earthy flavor to this specific version of the vegetable fried rice recipe indian, along with a beautiful golden hue. The coconut cream base balances the spices and provides a creamy, rich counterpoint to the fried rice. If saffron is unavailable, you can use a pinch of turmeric in the coconut cream to achieve a similar golden color, though the flavor will change slightly. I find the saffron elevates the dish from a simple weeknight meal to something truly special for a high-value family dinner.

FAQs

Q: Can I use fresh rice instead of day-old rice?

A: Yes, but you must spread it on a tray and cool thoroughly for at least 30 minutes to prevent clumping and mushiness. Using fresh rice increases the chance of a soggy result, which we want to avoid for a good vegetable fried rice recipe indian.

Q: What if I don’t have saffron for the drizzle?

A: The drizzle will still be flavorful with just the coconut cream, offering a creamy element to your meal. For color, add a tiny pinch of turmeric to the cream and mix well.

Q: Can I make this vegan?

A: Yes, the recipe as written is already vegetarian/vegan. The soy sauce provides umami, and no animal products are used in the core recipe or the saffron-coconut drizzle.

Q: How do I prevent the rice from getting soggy?

A: Use day-old rice, cook on high heat, and avoid covering the pan during the stir-frying process. For storage as a meal prep recipe, this healthy vegetable fried rice recipe indian keeps well in the refrigerator for up to 3 days; reheat in a pan for 2-3 minutes or in the microwave.

Q: Can I add paneer (Indian cottage cheese)?

A: Yes, cube paneer and fry it separately in a small pan before adding to the rice to maintain texture and prevent it from breaking apart during stirring. For this vegetable fried rice recipe indian, I typically add about 1/2 cup of pan-fried paneer cubes.

Q: What is the best kind of soy sauce to use?

A: We use alcohol-free soy sauce for a cleaner flavor, or tamari for a gluten-free option. Both add necessary saltiness and depth to this family-friendly meal.

Conclusion

This easy vegetable fried rice recipe indian is more than just a quick meal; it’s a flavorful, colorful way to bring comfort food to the table, especially with the extra touch of the silky saffron-coconut cream drizzle. Save this recipe on Pinterest for quick weeknight inspiration and easy dinner ideas.