Discover all the most effective Indian-Style Vegetarian Fried Rice recipes on the web in the one cease place that is cooking guide. Whether you are searching for a powerful appetizer, an elaborate meal, or a fast and easy Indian-Style Vegetarian Fried Rice , you will see the recipes and advice you want. We provide you only the perfect Indian-Style Vegetarian Fried Rice recipe here. We also have wide variety of recipes to try.
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We hope you got insight from reading it, now let’s go back to indian-style vegetarian fried rice recipe. You can cook indian-style vegetarian fried rice using 21 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Indian-Style Vegetarian Fried Rice:
- Get 3 cup basmati rice, uncooked
- Prepare 3 tbsp coconut oil
- Provide 2 large carrots, diced
- Prepare 1 tbsp black mustard seed
- Prepare 1/2 cup peanuts
- You need 1/2 cup cashew nuts, bits and halves
- Take 1/2 cup moong dal
- Use 1/2 cup desi channa dal
- Provide 3 Indian red chilis, dried and broken up
- Get 2 medium Indian green chilis
- Provide 2 small Indian green chilis
- Take 2 tsp salt
- Prepare 1 handful curry leaves, chiffonade
- You need 1 tbsp turmeric
- You need 1/2 tsp cumin seeds
- Prepare 1/2 tsp ground ginger
- Provide 1 tbsp asafoetida
- You need 1 tsp cardamon pods, green and bruised
- Prepare 2 tbsp ghee
- Use 1 cup green peas
- Prepare 2 handfuls cilantro, chopped
Steps to make Indian-Style Vegetarian Fried Rice:
- 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.
- 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.
- Toss in the carrots and mustard seeds, and let that simmer until the seeds start to crackle a little.
- 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.
- 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.
- Now add in the ghee and peas and simmer for another 3 minutes or so.
- 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.
- 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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