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5 from 10 votes

Masala Fried Rice with Turmeric Onion Raita

Indian Spiced Masala Fried Rice with Turmeric Onion Raita. Use up the leftover rice or grains to make this quick spiced fried rice and serve with a simple yogurt raita that is spiced with turmeric and mustard seeds. Vegan Gluten-free Soy-free Indian Recipe
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main
Cuisine: Gluten-free, Indian, Vegan
Servings: 4
Author: Vegan Richa

Ingredients

Masala Veggie Rice:

  • 3 cups of cooked rice white or brown or mixed, preferably basmati rice (1 cup dry rice will make 3 cups cooked)
  • 1 tsp organic safflower oil or other neutral oil
  • 1/2 tsp cumin seeds
  • 1/2 cup chopped red onion or white onion
  • 4 cloves of garlic minced or 1 Tbsp paste
  • 1 inch ginger minced or 1 Tbsp ginger paste
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp smoked paprika or regular
  • 1/4 to 1/2 tsp cayenne / red chili powder
  • 1.5 to 2 cups chopped veggies like cauliflower, green beans, broccoli
  • 1/2 cup thinly sliced or chopped carrot
  • 1 cup finely chopped peppers red, green other
  • 1/2 cup green peas fresh or thawed if frozen
  • lemon juice to taste
  • 3/4 tsp salt depends on if the rice was already salted

Turmeric Onion Raita:

  • 1 cup non dairy yogurt plain, unsweetened (see notes to make your own)
  • 1/4 cup water
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 6 curry leaves optional
  • 1/4 cup thinly sliced red or white onion
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1/4 tsp salt
US Customary - Metric

Instructions

Masala Veggie Fried Rice:

  • Heat oil in a large skillet at medium heat. Add cumin seeds and cook for a minute. Add garlic, ginger and onion and cook for 3 minutes. Add coriander, garam masala, cayenne, smoked paprika and mix well.
  • Add longer cooking veggies (cauliflower, green beans), 1/4 tsp salt and 1/4 cup water. Mix and cook for 8 to 9 minutes. Fold in quick cookies or veggies that want to have a crunch in and cover and cook until the veggies are al dente.
  • Add peas, salt and cooked rice, a splash of water and lemon juice and toss well. At this point you can fold in some baby spinach. Cover and cook for 2 minutes let sit for another 2 minutes to heat and steam well. Garnish with lemon and cilantro.

Turmeric Onion Raita:

  • Whisk the yogurt with a bit of water until smooth and set aside. Heat oil in a saucepan over medium heat. When hot, add 1/2 tsp mustard seeds and let then start to pop. Add curry leaves and after few seconds, add sliced onion and pinch of salt. Cook for 3 minutes, stir occasionally. Add turmeric and cayenne and mix in. Cook for a few seconds. Add the whisked yogurt and salt and mix in. Cook for 2 minutes. Fold in chopped cilantro or mint.

Notes

For variation: Add spices like ground cinnamon, clove and black pepper for a middle eastern flavor profile.
Add 1 cup chickpeas or other cooked beans with the vegetables.
To make your own non dairy yogurt: If using higher fat non dairy milks like soy milk and cashew milk, boil the non dairy milk, cool to warm, add yogurt starter or probiotics and mix in. Cover and let it sit for 8 hours in a warm place. For thinner non dairy milks like almond, you will have to thicken it with a bit of starch and cashews blended in. Then boil, cool and add starter.
Nutrition is approx for 1 of 4 Serves

Nutrition

Calories: 260kcal | Carbohydrates: 50g | Protein: 7g | Fat: 3g | Sodium: 617mg | Potassium: 388mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3055IU | Vitamin C: 104mg | Calcium: 130mg | Iron: 1.4mg