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Indian-Style Vegetarian Fried Rice
Indian-Style Vegetarian Fried Rice

Before you jump to Indian-Style Vegetarian Fried Rice recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

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Whole grain meals are an excellent choice for a fast healthy snack. A slice of whole wheat toast, as an example is a great snack in the morning hours. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Make the change from refined products just like white bread to the healthier whole grain alternatives.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to indian-style vegetarian fried rice recipe. To make indian-style vegetarian fried rice you need 21 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Indian-Style Vegetarian Fried Rice:
  1. You need 3 cup basmati rice, uncooked
  2. Get 3 tbsp coconut oil
  3. Use 2 large carrots, diced
  4. You need 1 tbsp black mustard seed
  5. You need 1/2 cup peanuts
  6. You need 1/2 cup cashew nuts, bits and halves
  7. Use 1/2 cup moong dal
  8. You need 1/2 cup desi channa dal
  9. Take 3 Indian red chilis, dried and broken up
  10. Use 2 medium Indian green chilis
  11. Prepare 2 small Indian green chilis
  12. Use 2 tsp salt
  13. Get 1 handful curry leaves, chiffonade
  14. You need 1 tbsp turmeric
  15. Provide 1/2 tsp cumin seeds
  16. Provide 1/2 tsp ground ginger
  17. Prepare 1 tbsp asafoetida
  18. You need 1 tsp cardamon pods, green and bruised
  19. Take 2 tbsp ghee
  20. Get 1 cup green peas
  21. Provide 2 handfuls cilantro, chopped
Instructions to make Indian-Style Vegetarian Fried Rice:
  1. OK, cook the basmati rice. It's two to 1, people. Two cups water for every cup of basmati. So, 3 cups rice means 6 cups water, equaling 6 cups cooked. Set aside in open air to cool and dry a bit.
  2. Melt the 3 tablespoons of coconut oil into a large wok on low. If you don't have one, you should get one as it is super versatile pan.
  3. Toss in the carrots and mustard seeds, and let that simmer until the seeds start to crackle a little.
  4. Ok, now toss in the nuts and dals. Let those toast (not burn; be careful) stirring intermittently another 5 minutes, and then toss in the chilis and salt.
  5. Now let's make it interesting and add the curry leaves, turmeric, cumin, ginger, asafoetida, and bruised green cardamon. Note: Curry powder is a totally different thing; don't use it here. Also Note: Cardamon pods are barely edible, so you may want to pick them out after they've simmered a while, if that's the way you roll. Simmer for a couple of minutes.
  6. Now add in the ghee and peas and simmer for another 3 minutes or so.
  7. Mix in the rice! Try to get it mixed thoroughly with gentle hands and only as much as necessary. You aren't out to make rice paste.
  8. Now add in the cilantro (gentle hands), add more salt as needed to taste, and serve. Note: In fried rice, salt has a way of taking a few minutes to really bloom. As such, you may accidentally add more salt when you should have waited a moment for it to integrate, thereby making it salty. Don't be that guy; be patient.

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