Use up leftover rice to make this quick, flavorful masala fried rice served with warm golden raita spiced with turmeric and mustard seeds. Ready in 30 minutes! (gluten-free, soy-free, nut-free)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

For the Masala Fried Rice

  • 3 cups cooked rice (white or brown or mixed, preferably basmati rice (1 cup dry rice will make 3 cups cooked))
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 cup chopped red onion (or white onion)
  • 4 cloves garlic (minced or [adjustable]1 tablespoon[/adjustable] garlic paste)
  • 1 inch ginger (minced or [adjustable]1 tablespoon[/adjustable] ginger paste)
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon smoked paprika (or regular)
  • 1/4 to 1/2 teaspoon cayenne (or 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 teaspoon salt (reduce or omit, if the rice was already salted)

For the Golden Raita

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

Method

Make the fried rice.

  1. 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.
  2. Add longer cooking veggies (cauliflower, green beans), 1/4 teaspoon salt and 1/4 cup water. Mix and cook for 8 to 9 minutes. Fold in quick cooking veggies that want to have a crunch in. Cover and cook until the veggies are al dente.
  3. Add peas, salt, cooked rice, a splash of water, and the lemon juice and toss well. At this point you can fold in some baby spinach. Cover and cook for 2 minutes, then let sit for another 2 minutes to heat and steam well. Garnish with lemon and cilantro.

Make the raita.

  1. 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 teaspoon mustard seeds and let then start to pop. Add the curry leaves and after few seconds, add sliced onion and pinch of salt. Cook for 3 minutes, stirring occasionally. Mix in the turmeric and cayenne. Cook for a few seconds. Add the whisked yogurt and salt and mix in. Cook for 2 minutes. Fold in chopped cilantro or mint.
  2. Serve the masala fried rice with the raita drizzled over the top or mix it in before serving. You can also pass it on the side, so everyone can sauce to their preference.

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.