This Curry Fried Rice is packed full of flavor. 1 Pot 20 Mins. Easy to make and gluten free. Use other cooked grains, spice blends for variation. A perfect side or a light meal. Vegan Glutenfree Nutfree Soyfree Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 3 servings
  • Category: Side Dish
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 2 cups cooked cooled rice (, Or 3/4 cup uncooked rice, see notes for cooking instructions.)
  • 2 tsp oil
  • 1/2 medium onion (chopped)
  • 1 serrano or jalapeno pepper (chopped)
  • 1 tbsp minced garlic
  • 2 tsp minced ginger (optional)
  • 1/2 green pepper (chopped)
  • 1/2 red bell pepper (chopped)
  • 1 zucchini (chopped)
  • 1/2 cup carrots (sliced)
  • 1/3 cup or more peas
  • 1 tbsp or more curry powder (or 1 tsp turmeric + 1 tsp coriander powder+ 1 tsp garam masala, or use berbere or jamaican curry blend)
  • 1/2 tsp salt (or to taste)
  • lime or lemon juice to taste

Method

  1. Heat oil in a skillet over medium heat. Add onion, serrano pepper and a dash of salt. Cook until translucent. 2 mins. Add the ginger, garlic and mix well.Cook for a minute.
  2. Add the peppers, zuzzhini and carrots and a dash of salt. Cook for 2 minutes. Then mix, cover and cook for another 2 mins or until al dente. Add the peas and curry powder or other spices and mix in. (At this point you can also add in yellow or red curry paste for variation and cook for a minute. You can also add in some chickpeas or baked/crisped tofu at this point to make it into a meal.)
  3. Add the rice and salt and toss well. Taste and adjust salt and spice. Add more spices as needed. Add a dash of cayenne and some lime/lemon juice and mix in. (Variation: add in some roasted nuts and mix in)
  4. Cover and cook for 2 mins. Then let sit covered for another 2-3 mins for the flavors to develop.
  5. Garnish with cilantro and lemon juice. Serve with chutneys or dips or as a side with curries or stir fries.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.