Description
This Indian-style vegetable fried rice elevates a classic weeknight staple with aromatic spices and a creamy saffron-coconut drizzle. Using day-old rice prevents clumping, while a mix of fresh vegetables provides color and texture. The recipe is naturally vegetarian and easily adapted to be fully vegan.
Ingredients
Scale
- 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
Instructions
- Make Saffron Drizzle: Steep saffron threads in warm water for 10-15 minutes. In a small bowl, whisk together the steeped saffron water (including threads) with coconut cream and a pinch of salt until smooth. Set aside.
- Prepare Rice: Ensure cooked Basmati rice is thoroughly cooled (day-old rice works best) to prevent clumping during stir-frying.
- Sauté Aromatics: Heat vegetable oil in a large wok over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add minced garlic, grated ginger, and green chilies; sauté for 1 minute until fragrant.
- Cook Vegetables: Add the carrot, frozen peas, frozen corn, red bell pepper, and green beans to the wok. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Add Spices and Rice: Reduce heat to medium. Add ground turmeric, garam masala, ground cumin, ground coriander, and red chili powder to the pan. Cook for 1 minute, stirring constantly, to toast the spices. Add the cooled rice, soy sauce, salt, and black pepper.
- Stir-Fry Rice: Increase heat to medium-high. Gently toss the rice mixture for 3-5 minutes, ensuring all ingredients are combined and the rice is heated through. Press down lightly to encourage slight browning.
- Garnish and Serve: Remove from heat and stir in the chopped cilantro. Serve hot, drizzled with the saffron-coconut cream sauce.
Notes
For best results, use day-old or thoroughly cooled rice to prevent clumping. If saffron is unavailable for the drizzle, use a pinch of turmeric for color. Adjust the heat by increasing or decreasing the green chilies and red chili powder according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Fried Rice, Indian, Vegetable, Vegetarian, Vegan, Stir-fry, Weeknight Meal, Saffron, Basmati Rice, Rice Recipe, Easy Dinner