Vegetable Carrot Fried Rice - Carrot Pilaf

Name: Vegetable Carrot Fried Rice - Carrot Pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1/4 cup chopped raw cashews or other nuts; 2 tsp oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 6 curry leaves; 1/2 cup chopped red onion; 4 cloves of garlic finely chopped; 1/2 inch knob ginger finely chopped; 1 hot green chile or use cayenne to taste later; 1 cup cauliflower florets; 1 cup packed or more grated or shredded Carrots; 1/2-3/4 tsp Turmeric; 1/2 tsp ground coriander; 1/2 tsp garam masala or curry powder or use ground cumin + coriander; 1/4-1/2 tsp cayenne; 1/2 cup packed chopped baby greens; 1/2 cup other quick cooking veggies of choice such as a mix of zucchini; 1 tbsp ketchup; 2-3 tbsp water; 2 cups cooked brown rice; 3/4 tsp or more salt; lemon juice and cilantro for garnish

User Reviews

5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
2 servings
Calories
374 kcal
Course
Main Course
Cuisine
Indian

Vegetable Carrot Fried Rice - Carrot Pilaf

Danielle Hudson

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Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal.

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Ingredients

Servings

1/4 cup chopped raw cashews or other nuts.
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
6 curry leaves optional
1/2 cup chopped red onion
4 cloves of garlic finely chopped
1/2 inch knob ginger finely chopped
1 hot green chile or use cayenne to taste later
1 cup cauliflower florets small florets
1 cup packed or more grated or shredded Carrots use chopped for quicker
1/2-3/4 tsp Turmeric
1/2 tsp ground coriander
1/2 tsp garam masala or curry powder or use ground cumin + coriander
1/4-1/2 tsp cayenne
1/2 cup packed chopped baby greens
1/2 cup other quick cooking veggies of choice such as a mix of zucchini peas, bell pepper
1 tbsp ketchup
2-3 tbsp water
2 cups cooked brown rice
3/4 tsp or more salt
lemon juice and cilantro for garnish

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Instructions

Dry roast the nuts on a skillet until lightly golden and set aside.
Heat oil in a large skillet over medium heat. when the oil is hot, add cumin and mustard seeds and let them cook until they change color considerably or start to pop. Add the curry leaves, onion, garlic, ginger, chili and pinch of salt. Cook for 3 to 4 minutes or until translucent.
Add the cauliflower and mix. cover and cook for 5 minutes. Add the carrots and a splash of water. Cover and cook for 3 minutes. Add the spices and mix in for a few seconds. Add the greens and veggies, ketchup and a splash of water. Cover and cook for 4 to 5 minutes or until the cauliflower is cooked al dente or to preference. .
Add the cooked rice, salt and roasted nuts and toss well. Taste and adjust salt and heat. Add more salt and cayenne if needed. Reduce heat to low. Cover and cook for 5 minutes. Garnish with a liberal drizzle of lemon juice, some garam masala and cilantro and serve. Serve as is , or with dal, curries or a drizzle of avocado cream (blended avocado lemon cilantro salt and pepper), or with mint chutney.

Notes

Use peeled and grated fresh Turmeric root instead of some of the carrots for variation.

Nutrition Information

Show Details

Calories 374kcal (19%) Carbohydrates 56g (19%) Protein 9g (18%) Fat 13g (20%) Saturated Fat 1g (5%) Sodium 330mg (14%) Potassium 681mg (19%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 11075IU (222%) Vitamin C 104mg (116%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 374 kcal

% Daily Value*

Calories	374kcal	19%
Carbohydrates	56g	19%
Protein	9g	18%
Fat	13g	20%
Saturated Fat	1g	5%
Sodium	330mg	14%
Potassium	681mg	14%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	11075IU	222%
Vitamin C	104mg	116%
Calcium	76mg	8%
Iron	3mg	17%