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This Curry Fried Rice is packed full of flavor. Easy to make and gluten free. Use other cooked grains, spice blends for variation. 1 Pot 20 Mins. A perfect golden fried rice side or a light meal. Glutenfree Soyfree Nutfree Recipe. Jump to Recipe
Versions of this Curry fried rice are often light dinners on the weekend. Use up any leftover cooked rice or grains, any leftover veggies in the fridge. Spice up the veggies, add the rice and toss well. Garnish and done. Add some baked tofu or chickpeas for a hearty meal, or serve as a side with curries and stir fries.
This golden fried rice is Easy, Delicious, versatile and quick. Use spice blends such as curry powder, garam masala, jamaican curry blend, cajun, berbere and baharat (all of these can be found in my Everyday Kitchen book).
Lets make this!
If you are looking for more rice/grain dishes, be sure to check out these recipes:
- Turmeric Lemon Rice
- Vegetable Carrot Fried Rice
- Instant Pot Black Eyed Peas Rice Pulao
- Masala Fried Rice with Turmeric Onion Raita
- Peanut Sauce Fried Rice
Look at that gorgeous golden hue! Serve this Easy fried rice with Chana Saag, Lentil Curry Butter Tofu or Sticky Sesame Tofu Veggie stir fry!
Curry Fried Rice -1 Pot 20 Mins
Ingredients
- 2 cups cooked cooled rice, , Or 3/4 cup uncooked rice, see notes for cooking instructions.
- 2 tsp oil
- 1/2 medium onion, chopped
- 1 serrano or jalapeno pepper, chopped
- 1 tbsp minced garlic
- 2 tsp minced ginger, optional
- 1/2 green pepper, chopped
- 1/2 red bell pepper, chopped
- 1 zucchini, chopped
- 1/2 cup carrots, sliced
- 1/3 cup or more peas
- 1 tbsp or more curry powder , or 1 tsp turmeric + 1 tsp coriander powder+ 1 tsp garam masala, or use berbere or jamaican curry blend
- 1/2 tsp salt , or to taste
- lime or lemon juice to taste
Instructions
- Heat oil in a skillet over medium heat. Add onion, serrano pepper and a dash of salt. Cook until translucent. 2 mins. Add the ginger, garlic and mix well.Cook for a minute.
- Add the peppers, zuzzhini and carrots and a dash of salt. Cook for 2 minutes. Then mix, cover and cook for another 2 mins or until al dente. Add the peas and curry powder or other spices and mix in. (At this point you can also add in yellow or red curry paste for variation and cook for a minute. You can also add in some chickpeas or baked/crisped tofu at this point to make it into a meal. )
- Add the rice and salt and toss well. Taste and adjust salt and spice. Add more spices as needed. Add a dash of cayenne and some lime/lemon juice and mix in. (Variation: add in some roasted nuts and mix in)
- Cover and cook for 2 mins. Then let sit covered for another 2-3 mins for the flavors to develop.
- Garnish with cilantro and lemon juice. Serve with chutneys or dips or as a side with curries or stir fries.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have never cooked with the spices you use…..so I will learn little by little….thanks for the recipes…..this is healthy cooking.
This looks sssooo good. What kind of rice is this? It doesn’t look like regular rice or Jasmine or Basmati rice. It looks more like a pasta versus rice.
Its Indian Basmati rice. I forgot the name, it was called some india something in the Indian store. The true long grain indian basmati rice is super long almost like noodles :). Most regular store basmati is shorter grain. you might find some indian brand on amazon too.
Thank you Richa. This is delicious!! I added the suggested chickpeas along with a few raisins and cashews. I made a double recipe and know the leftovers will be even better!!
awesome!
This is delicious! I will prepare this evening for my partner. Thank you very much
The rice strongly reminds me of biryani and I love it! All the spices you used are so lively and vibrant on the tongue, hence I bet that this rice is a serious kicker. Anything strong and zesty is a favorite of mine!
Thank you! Love your Indian cookbook… use it frequently!
thats awesome! thank you Marcia
What would you recommend as a main dish ? this is categorized as a “side” … what would you put it beside? Love the recipe, but not sure what to pair it with!
You can add some chickpeas ( a cup) or crisped tofu with the spices andmake this into a meal. Or serve it with curries Chana Saag, Lentil Curry, Butter Tofu or sesame tofu stir fry (I added these links in the post now).
Thank you! Love your Indian cookbook… use it frequently!
Delicious, just made khichri and biryani using 1 pot.
This looks like a great fsmily friendly recipe. Thank you to you and the golde hue =)
This looks so delicious, I’m on the hunt for new allergen sensitive recipes- and this fits the bill! Thank you! If allergens are a concern, I also recommend checking out the Ultimate Protein Cookbook by Melanie Wildman, a lot of easy high protein allergen aware recipes! This Mama needs all the ideas she can get!