Masala Fried Rice with Turmeric Onion Raita
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
260 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Masala Fried Rice with Turmeric Onion Raita
Description
This recipe starts by sautéing cumin seeds, garlic, ginger, and onion before adding a blend of ground coriander, garam masala, paprika, and cayenne pepper. Vegetables that require longer cooking like cauliflower and green beans are added with a little water to steam them gently until nearly tender. Quicker cooking vegetables like green peas are stirred in with the cooked rice and a squeeze of lemon juice to brighten the flavor. Cooking the mixed rice covered allows the flavors to meld and the vegetables to finish cooking al dente.
The turmeric onion raita combines plain, unsweetened non-dairy yogurt whisked with water, then tempered with mustard seeds, curry leaves, sliced onion, turmeric, cayenne, and salt sautéed briefly in oil. This adds a spiced, fragrant creaminess to the dish, offsetting the spices in the fried rice.
This combination works well as a vegetarian meal or side dish, providing balanced heat, texture from varied vegetables, and tangy yogurt contrast. Garnishing with fresh cilantro or lemon can add extra freshness. The recipe also suggests possible variations like adding chickpeas for protein or swapping spices to affect the flavor profile toward Middle Eastern influences.
The notes include guidance for making your own non-dairy yogurt starter using higher fat plant milks and probiotic cultures, indicating that this recipe can be adapted for dairy-free diets.
Ingredients
Masala Veggie Rice:
- 3 cups rice white or brown or mixed, preferably basmati rice (1 cup dry rice will make 3 cups cooked, cooked
- 1 tsp safflower oil organic, or other neutral oil
- 1/2 tsp cumin seeds
- 1/2 cup onion chopped, red or white
- 4 cloves garlic minced, or 1 Tbsp paste
- 1 inch ginger minced, or 1 Tbsp paste
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp paprika smoked, or regular
- 1/4 to 1/2 tsp cayenne pepper or red chili powder
- 1.5 to 2 cups cauliflower green beans, broccoli, chopped, veggies
- 1/2 cup carrot thinly sliced or chopped
- 1 cup pepper red, green other, finely chopped
- 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 neutral cooking oil generic cooking oil
- 1/2 tsp mustard seeds
- 6 curry leaves optional
- 1/4 cup onion thinly sliced, red or white
- 1/2 tsp Turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
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 cinnamon, clove, and black pepper for a Middle Eastern flavor.
- Include 1 cup of cooked chickpeas or other beans with the vegetables to increase protein.
- Homemade non-dairy yogurt can be made by warming higher-fat plant milks (soy, cashew), adding probiotics, and incubating in a warm place for 8 hours.
- Thicker non-dairy milks like almond milk require thickening with starch and cashews before making yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Sodium | 617mg | 26% |
| Potassium | 388mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3055IU | 61% |
| Vitamin C | 104mg | 116% |
| Calcium | 130mg | 13% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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