Indian Fried Rice (#1831)

Main Side Low Fat Vegetarian
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  • 3 tablespoons Olive Oil
  • 1 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Fennel Seeds
  • 1 Tbsp Ginger freshly grated
  • 4 cloves Garlic crushed
  • 1 Tbsp Curry Powder or to taste
  • 1 Hot Chili Peppers or as needed, green or red, sliced,
  • 4 Scallions, Spring Or Green Onions sliced
  • 1 Red Onion diced
  • 1 Sweet Red Bell Peppers diced
  • 1 Sweet Yellow Bell Peppers diced, or green
  • 6 large Tomatoes chopped
  • 4 cups Cooked Rice or leftover
  • 1/2 cup Cilantro freshly chopped, to serve

Cucumber Rita

  • 1/2 cup Yogurt plain, to serve
  • 1 English Cucumber peeled, seeded and finely diced


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