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Vegetable Carrot Fried Rice - Carrot Pilaf
5 from 36 votes

Vegetable Carrot Fried Rice - Carrot Pilaf

Vegetable Carrot Fried Rice is a flavorful pilaf that combines grated carrot, cauliflower florets, and an array of spices like turmeric and garam masala with cooked brown rice. Toasted cashews add a crunchy contrast while curry leaves and green chili bring aromatic notes and subtle heat. The dish is cooked by sautéing spices and vegetables before mixing in the cooked rice and nuts, resulting in a fragrant and textured rice pilaf that can be served on its own or alongside dal and curries.

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

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

    Cup of Yum
  1. Dry roast the nuts on a skillet until lightly golden and set aside.
  2. 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.
  3. 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. .
  4. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 374

% 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.