Vegetable Fried Rice
Vegetable Fried Rice is a common rice dish in South Indian. Quite frequently it is served a variety of ways but my favorite is with carrots and cauliflower plus just more 2 ingredients … Curry Starter mixed with cooked rice. Vegetable Fried Rice is a great side dish for any Indian meal or just by itself. Served with a dolop of plain yogurt to get in some protein and a slice of avacado for a healty fat. A squeeze of fresh lemon to top it off.Garnish with a little cilantro, salt to taste, and a squeeze of lemon. Serve with a dollop of nonfat or full fat plain yogurt, some creamy Raita, fresh home made curds, or some cubes of avocado. Also goes nicely inside a Tikka Paratha Burrito, with Chicken Tikka Masala, or along side Tikka Spiced Bell Peppers.
Ingredients
- 8 oz Curry Starter
- 10 oz frozen mixed vegetables
- 6 cups cooked rice
- salt to taste
- 1 tbsp cilantro minced for garnish
- 1/2 lemon quartered for garnished
Instructions
- Heat Curry Starter in a large skillet on medium heat
- Add frozen vegetables and 2 Tbsp water
- Stir and cover. Let simmer on med-low for 10 minutes until vegetables are cooked.
- Remove lid and cook off any excess moisture.
- Fold in 4-5 cup cooked Jasmine rice. (See Recipe for Stovetop Jasmine Rice)
- Salt to taste
- Garnish with cilantro and a squeeze of lime.
Notes
Plain Fried Rice: Eliminate adding the frozen mixed vegetables and 2 Tbsp water to the Curry Starter. Simply heat up the Starter and then mix in the cooked rice. Done!
Kitchen Hack: Don’t forget to keep cilantro fresh using this neat kitchen trick. Simply washing it in cold water. Pat dry. Place stem side down into a cup of water. Cover leaves with a plastic zip lock bag and zip lock the cilantro leaves to keep them from being directly exposed to the refrigerator. This hack works great and will save you from wasting a bunch of cilantro, Make plans to use your remaining cilantro in a curry dish, in some salsa, on nachos, in soups or simply on a salad.
