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Main mealVegetarianBalancedVeganGrains & porridges€

Indian Turmeric Fried Rice with Crispy Vegetables

Name: Indian Turmeric Fried Rice with Crispy Vegetables
Prep time: 13 min
Cook time: 15 min
Total time: 28 min
Yield: 2
Ingredients: 70 g Rice, white, long grain, unenriched, raw; 1 tbsp Oil, coconut; 0.5 tsp Spices, mustard seed, ground; 0.5 tsp Spices, caraway seed; 1 small Onions, red, raw; 1 clove Garlic, raw; 1 cm Ginger root, raw; 1 medium Carrots, mature, raw; 80 g Peas, green, frozen, cooked, boiled, drained, without salt; 0.5 tsp Spices, turmeric, ground; 0.5 tsp GARAM MASALA; 1 pinch CHILLI POWDER BLEND, CHILLI; Salt, table, iodized; Coriander (cilantro) leaves, raw; 10 g Nuts, cashew nuts, dry roasted, without salt added

Prepare Indian fried rice that combines fragrant basmati rice, warm spices, and colorful vegetables. This quick and healthy dish is a perfect choice for a nourishing lunch with an oriental twist.

Prep time13 min

Cook time15 min

Total time28 min

Servings2

Recipe

For the rice and base

Rice, white, long grain, unenriched, raw70 gOil, coconut1 tbspSpices, mustard seed, ground0.5 tspSpices, caraway seed0.5 tspOnions, red, raw1 smallGarlic, raw1 cloveGinger root, raw1 cm

Vegetables and spices

Carrots, mature, raw1 mediumPeas, green, frozen, cooked, boiled, drained, without salt80 gSpices, turmeric, ground0.5 tspGARAM MASALA0.5 tspCHILLI POWDER BLEND, CHILLI1 pinchSalt, table, iodizedCoriander (cilantro) leaves, rawNuts, cashew nuts, dry roasted, without salt added10 g

Wok or large non-stick panWooden spoonGrater

Per servingTotal

Calories:306.2 kcal612.3 kcal

Protein:6.9 g13.8 g

Carbohydrates:45.2 g90.4 g

Fiber:5.2 g10.4 g

Water:97.1 ml194.1 ml

Fat:11.1 g22.1 g

Micronutrients

Sugar:5.7 g11.4 g

Saturated fat:6.8 g13.6 g

Cholesterol:0 mg0 mg

Sodium:73.8 mg147.5 mg

Potassium:348.1 mg696.1 mg

Calcium:62.7 mg125.3 mg

Iron:2.4 mg4.8 mg

Magnesium:50.3 mg100.5 mg

Zinc:1.3 mg2.6 mg

Phosphorus:144.9 mg289.8 mg

Vitamin C:9.6 mg19.1 mg

Vitamin A:292.8 µg585.5 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Heat coconut oil in a large pan. Add the cumin and mustard seeds and fry over medium heat until they start to crackle slightly and release their aroma.
2Add the sliced onion, garlic, and grated ginger. Sauté until the onion becomes translucent and lightly golden brown.
3Add the carrot and peas to the pan. Cook for about 5 minutes, until the vegetables soften slightly but still hold their shape.
4Add the turmeric, garam masala, and chili. Stir quickly so the spices evenly coat the vegetables and develop their full aroma.
5Add the cooked rice. Fry over high heat for 3–4 minutes, stirring constantly, until the rice turns evenly golden yellow and is well heated through.
6Taste and season with additional salt if needed. Sprinkle with fresh cilantro and cashew nuts before serving.

Nutritional benefits

Thanks to the high content of turmeric and ginger, this dish has anti-inflammatory properties and supports the digestive system.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.