We're still favoring quick, veggie-packed meals as we end the week here at Seasoned Cooking. This time around, we're making fried rice with an Indian twist. Instead of the default Chinese version, flavors from the Indian subcontinent are brimming from this delicious dish that's downright beautiful. Make a double batch and enjoy leftovers for a few days too!
You can mix up the vegetables in this fried rice, but I highly recommend choosing a variety of colors to keep the bright, vibrant look of this recipe going. You can skip the nuts, but I like the crunch and the protein boost they offer. Pistachios or cashews might be a nice substitute if almonds aren't your thing. Try to keep the seasoning mix similar to this one to keep good balance. If you want more heat, add a pinch of cayenne at a time and taste as you go. It adds up quickly, so taste after every addition!
You can serve this as a side dish for tandoor chicken, lamb vindaloo, or even kebabs. It's also great as a main course with your favorite Indian pickles and relishes, a light cucumber salad, and fresh fruit or even a mango lassi to wash it all down with. Because it comes together so quickly, this dish is in my regular summer rotation both as main and side dish and leftovers reheat beautifully. What's not to love?
Indian Fried Rice
- 2 to 3 tablespoons canola oil, divided
- 3 cups stemmed and chopped broccoli
- 2 cups chopped yellow onion
- 3 cups cooked long-grain white or brown rice (preferably 1 day old/refrigerated overnight)
- 1 tablespoon rice vinegar
- 1 teaspoon hot honey
- ½ teaspoon. ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon kosher salt
- 1 cup coarsely shredded carrot
- 1 cup whole roasted almonds
Add 1 tablespoon of canola oil to a large nonstick skillet, sauté pan, or wok and heat over medium-high heat. Add the broccoli and onion to the pan and stir-fry for 3-4 minutes or until the broccoli softens slightly and becomes bright green in color.
Add the remaining oil to the pan and add the cold, cooked rice. Stir-fry for another 2-3 minutes, making sure the rice is fully coated with oil; add more if necessary. Add the next 7 ingredients (rice vinegar through kosher salt); toss well to coat the rice evenly with the flavoring ingredients.
Add the shredded carrot and almonds and continue stir-frying until your rice and vegetables reach your desired level of cooked/color/texture. Serve warm.
- Yields: 2 large servings or 4 small servings
- Preparation Time: 30 minutes