Indian Fried Rice Recipe
This fragrant, turmeric infused, Indian Fried Rice is full of healthy veggies and can be made in under 30 minutes. Vegetarian, Gluten-free and Vegan adaptable, it is a fast and easy weeknight meal- great for using up leftover rice and veggies in the fridge.
How to Make the Best Indian Fried Rice
Experience the Warmth of Indian Spices
Indian fried rice is a celebration of fragrant spices and fresh vegetables that comes together in less than 30 minutes. This vegetarian dish gets its golden color and earthy depth from turmeric, while the tempering of mustard seeds, cumin, and curry leaves creates an intoxicating aroma that fills your kitchen. It’s the kind of dish that transforms ordinary ingredients into something extraordinary.
What makes this recipe special is the layering of flavors—the sharp punch of serrano chilies, the sweetness of caramelized onions, and the subtle bitterness of curry leaves all work together in perfect harmony. The peanuts add a satisfying crunch, while the bright vegetables keep it fresh and nutritious. This is comfort food that happens to be vegan-adaptable and naturally gluten-free.
Whether you’re using up leftover rice or wanting to impress guests with something quick and flavorful, Indian fried rice delivers. Serve it hot over wilted spinach with a dollop of cooling raita on the side, and you have a complete meal that’s both restaurant-quality and entirely doable on a weeknight.
Indian Fried Rice
This fragrant, turmeric infused, Indian Fried Rice is full of healthy veggies and can be made in under 30 minutes. Vegetarian, Gluten-free and Vegan adaptable, it is a fast and easy weeknight meal- great for using up leftover rice and veggies in the fridge.
Ingredients
Rice and Vegetables
Tempering and Spices
Instructions
Prepare
- Cook basmati rice, and drain well if using the pasta method.
Sauté Vegetables
- In a large skillet, heat ghee over medium heat. Add onion and sauté until tender, about 5 minutes.
- Add garlic and remaining veggies, cooking until just tender (don't overdo it here!). You want them bright, crisp, and vibrant.
- Season with salt and pepper and set them aside in a bowl.
Toast Spices
- In the same skillet, over medium heat, add another 1.5 tablespoons of ghee, coating the pan well.
- Add the 3 split serrano chilies and peanuts. Swirl or stir for 3-4 minutes until fragrant.
- Add the curry leaves, stir for 1 minute.
- Add the mustard seeds, cumin seeds, and chili flakes, stirring until the mustard begins to pop, about 30-45 seconds.
Cook Rice
- Add the drained basmati rice to the same pan, and stir to combine, getting all those seeds and peanuts up from the bottom and edges.
- Sprinkle in the salt, turmeric, coriander, and asafoetida. If you like heat, add more chili flakes.
- Fold in the sautéed veggies and sauté until heated through, scraping up any crispy browned bits (a metal spatula works well here).
- Taste, adjusting salt and chili flakes, and add a squeeze of lime if you like.
- Garnish with scallions, cilantro, and lime.
- Serve over a bed of spinach (you can wilt it if you like) with optional raita or mint chutney.
Notes
- Great for using up leftover rice and vegetables
- Can be made vegetarian, vegan, or gluten-free
- Prep to table time is under 30 minutes
