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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 Healthy Eating Doesn’t Need To Be Difficult.

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You can obtain results without removing foods from your diet or make huge changes immediately. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. Eventually, you will discover that you actually prefer to eat healthy foods after you have eaten that way for some time. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate in the past.

To sum up, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

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

The ingredients needed to prepare Indian-Style Vegetarian Fried Rice:
  1. Get basmati rice, uncooked
  2. Provide coconut oil
  3. Get large carrots, diced
  4. Prepare black mustard seed
  5. You need peanuts
  6. Take cashew nuts, bits and halves
  7. Use moong dal
  8. Use desi channa dal
  9. Take Indian red chilis, dried and broken up
  10. Get medium Indian green chilis
  11. Prepare small Indian green chilis
  12. Take salt
  13. Take curry leaves, chiffonade
  14. Use turmeric
  15. Use cumin seeds
  16. Prepare ground ginger
  17. You need asafoetida
  18. Take cardamon pods, green and bruised
  19. Prepare ghee
  20. Prepare green peas
  21. Prepare 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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