Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Indian Indian-Style Vegetarian Fried Rice

Indian-Style Vegetarian Fried Rice

Name: How to cook Indian-Style Vegetarian Fried Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 servings
Cuisine: Us

Introduce

Chef :

Sean

Indian-Style Vegetarian Fried Rice

So, I used to work for a Telugu boss. He learned a bit about US law from me, and I learned a lot of Indian cooking and culture from him and his wife. This is an Indian spin on veggie fried rice. The spicy and light Indian flavors make the dish pretty addictive. You may need to make a double recipe.

Ingredient

Food ration :

18 servings

Cooking time :

45 mins

3 cup

basmati rice, uncooked

3 tbsp

coconut oil

large carrots, diced

1 tbsp

black mustard seed

1/2 cup

peanuts

1/2 cup

cashew nuts, bits and halves

1/2 cup

moong dal

1/2 cup

desi channa dal

Indian red chilis, dried and broken up

medium Indian green chilis

small Indian green chilis

2 tsp

salt

1 handful

curry leaves, chiffonade

1 tbsp

turmeric

1/2 tsp

cumin seeds

1/2 tsp

ground ginger

1 tbsp

asafoetida

1 tsp

cardamon pods, green and bruised

2 tbsp

ghee

1 cup

green peas

2 handfuls

cilantro, chopped

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Toss in the carrots and mustard seeds, and let that simmer until the seeds start to crackle a little.

* Step 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.

* Step 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.

* Step 6

Now add in the ghee and peas and simmer for another 3 minutes or so.

* Step 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.

* Step 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.

Note: if there is a photo you can click to enlarge it