Indian Fried Rice Recipe

Name: Indian Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons fennel seeds; 1 tablespoon ginger freshly grated; 4 cloves garlic crushed; 1 tablespoon curry powder or to taste; 1 each hot chili peppers or as needed, green or red, sliced,; 4 each scallions, spring or green onions sliced; 1 each red onion diced; 1 each sweet red bell peppers diced; 1 each sweet yellow bell peppers diced, or green; 6 large tomatoes chopped; 4 cups rice, cooked or leftover; 1/2 cup cilantro freshly chopped, to serve; 1/2 cup yogurt plain, to serve; 1 each english cucumber peeled, seeded and finely diced

Servings: persons

3 tablespoons olive oil
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
1 tablespoon ginger freshly grated
4 cloves garlic crushed
1 tablespoon curry powder or to taste
1 each hot chili peppers or as needed, green or red, sliced,
4 each scallions, spring or green onions sliced
1 each red onion diced
1 each sweet red bell peppers diced
1 each sweet yellow bell peppers diced, or green
6 large tomatoes chopped
4 cups rice, cooked or leftover
1/2 cup cilantro freshly chopped, to serve
1/2 cup yogurt plain, to serve
1 each english cucumber peeled, seeded and finely diced

1
Mix together the cucumber and yogurt in a medium bowl until well combined.
2
Put in the frige.
3
Heat the olive oil in a large saute pan over medium-high heat.
4
Add the cumin seeds and fennel seeds, stirring constantly until well toasted and very fragrant 1 minute.
5
Stir in ginger and garlic, and cook for another 1 minute until very fragrant.
6
Add chilis and curry powder, stirring frequently, and cook for 1 minute.
7
Add both scallions and onions, stirring often, and cook for about 5 minutes until the onions are soft and very fragrant.
8
Stir in the bell peppers and mushrooms, and cook for about 3 minutes until the bell peppers and mushrooms just start to become soft.
9
Pour in the tomatoes, stirring, and cook for another 6 to 8 minutes under medium-low heat until the tomatoes and vegetables are tender and liquid has been reduced slightly.
10
Stir in the rice until well combined, and cook for another 2 to 3 minutes until heated through.
11
Remove from the heat and stir in the cilantro leaves.
12
Divide among the serving plates and serve with cucumber-yogurt rita.

909

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 1/2 teaspoons cumin seeds, 1 1/2 teaspoons fennel seeds, 1 tablespoon ginger freshly grated, and more.

Yes, Indian Fried Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Fried Rice

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