Vegetable Carrot Fried Rice - Carrot Pilaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable Carrot Fried Rice - Carrot Pilaf
Description
Vegetable Carrot Fried Rice – also known as Carrot Pilaf – features grated carrots and cauliflower florets cooked with cumin, mustard seeds, curry leaves, and a blend of Indian spices such as turmeric, ground coriander, garam masala, and cayenne pepper. The preparation starts by dry roasting cashews for crunch, then tempering the spices in oil with aromatics like onion, garlic, ginger, and chili. The cauliflower is cooked first, with carrots added later, allowing both vegetables to become tender yet retain a slight bite. A splash of ketchup introduces mild sweetness, balancing the spices.
Once the vegetable base is ready, cooked brown rice is stirred in along with the roasted nuts and baby greens, then heated through. The pilaf is finished with a drizzle of lemon juice and fresh cilantro, enhancing brightness and herbaceousness. This pilaf offers a medley of textures: crunchy nuts, tender vegetables, and fluffy rice infused with warm spices. It works well as a vegetarian side dish or as part of a meal with lentils or curries, providing a balanced and satisfying option.
The recipe allows flexibility in vegetables, letting you substitute or add quick-cooking ones like peas or bell peppers. The use of ketchup adds a distinct sweet note uncommon in standard pilafs, providing a subtle, comforting layer of flavor. The pilaf suits cooks looking for a vibrant rice dish that brings together aromatic spices and fresh ingredients in layers of texture and flavor.
Ingredients
- 1/4 cup cashews chopped, or other nuts
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 6 curry leaves optional
- 1/2 cup onion red, chopped
- 4 cloves garlic finely chopped
- 1/2 inch ginger knob, finely chopped
- 1 green chile hot, or use cayenne to taste later
- 1 cup cauliflower small florets, florets
- 1 cup carrot use chopped for quicker, packed, grated or shredded
- 1/2-3/4 tsp Turmeric
- 1/2 tsp ground coriander
- 1/2 tsp garam masala or curry powder or ground cumin + coriander
- 1/4-1/2 tsp cayenne pepper
- 1/2 cup baby greens packed, chopped
- 1/2 cup zucchini peas, bell pepper, other quick cooking veggies of choice, mix
- 1 tbsp ketchup
- 2-3 tbsp water
- 2 cups brown rice cooked
- 3/4 tsp salt or more
- lemon juice for garnish
- cilantro for garnish
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
- Try substituting some carrots with peeled and grated fresh turmeric root to add a different flavor and natural color variation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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