Masala Fried Rice with Turmeric


  • Masala Rice:
  • 3 cups rice cooked, preferably basmati rice
  • 1 tsp organic safflower oil or other neutral oil
  • ½ tsp cumin seeds
  • ½ cup of chopped red onion or white onion
  • 4 cloves minced garlic or 1 tbsp pasta
  • 1 inch chopped ginger or 1 tbsp ginger paste
  • 1 tsp ground cilantro
  • 1 tsp garam masala
  • ½ cdta de paprika smoked or regular
  • ¼ a ½ cdta cayenne / chili red powder
  • 1.5 to 2 cups vegetables pic such as cauliflower, green beans, broccoli
  • ½ cup of finely sliced or chopped carrot
  • 1 cup of finely chopped red pepper, green other
  • ½ cup of fresh or thawed green peas if frozen
  • Lemon juice to taste
  • 3/4 tsp salt depends on whether the rice was already salty
  • Cream:
  • 1 cup of unsweetened vegetable yogurt
  • ¼ cup of water
  • 1 cup of oil
  • ½ cdta of mustard seeds
  • 6 optional curry leaves
  • ¼ cup of red or white onion thinly sliced
  • ½ turmeric cdta
  • ¼ cayenne cdta
  • salt salt


Fried Rice Masala:

Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook for a minute. Add the garlic, ginger and onion and cook for 3 minutes. Add the cilantro, garam masala, cayenne, smoked paprika and mix well.

Add longer cooking vegetables (cauliflower, green beans), 1/4 teaspoon salt and 1/4 cup water. Mix and cook for 8 to 9 minutes. Add vegetables and cook until vegetables are al dente.

Add peas, salt and cooked rice, a splash of water and lemon juice and mix well. Cover and cook for 2 minutes, let stand for another 2 minutes to heat through and steam well. Garnish with lemon and coriander.


Whip the yogurt with a little water until smooth and leave aside. Heat the oil in a saucepan over medium heat. When hot, add 1/2 teaspoon of mustard seeds and let it start to pop. Add the curry leaves and after a few seconds, add the sliced onion and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add the turmeric and cayenne and mix. Cook for a few seconds. Add the whipped yogurt and salt and mix. Cook for 2 minutes. Fold in the chopped cilantro or mint.

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