Vegetable Carrot Fried Rice – Carrot Veggie Turmeric Pilaf – 1 Pot 30 Minute

Name: Vegetable Carrot Fried Rice - Carrot Pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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 (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

Published: Mar 18, 2016 · Modified: Feb 19, 2018 by Richa 37 Comments

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Vegetable Carrot Fried Rice with Indian spices and shredded Carrots. 30 minute Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Pin this Recipe!

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Spring is in the air. Seriously it is. Sneezing and watery eyes all around. Easter calls for a load of sweet carrot stuff. For a change, make this savory carrot pilaf!

This spiced Indian style fried rice has toasted nuts, veggies, spices of course, and grated carrots. The grated carrots look like orange rice grains and look super pretty. Use chopped carrots for quicker. Use any spices you have and add herbs and flavor of choice. This rice can be served by itself with a dash of lemon or chutney/dressing or served as a side pilaf with curries, or gravy. I use brown rice in the pilaf, use any rice or other cooked grains of choice.

More Carrot and Spring Recipes from the blog:

I have this thing with most brown rice. a- It just doesn’t sit well with my tummy, and b- seems to overpower the dish. I mean the flavors disappear by the time one is done chewing the darn rice! Thankfully, I did not let that get in the way of trying my own ways to use brown rice. I prefer Brown Basmati (long or short grain) rice. It cooks faster and softer. Well cooked and well spiced like this pilaf and you will be in love.

Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. #Vegan #Glutenfree #Soyfree #Recipe | VeganRicha.com #glutenfree #veganricha #vegan

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5 from 11 votes

Vegetable Carrot Fried Rice - Carrot Pilaf

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.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main

Cuisine: Indian

Servings: 2 servings

Calories: 374kcal

Author: Vegan Richa

Ingredients

1/4 cup (32.25 g) chopped raw cashews or other nuts.
2 tsp oil
1/2 tsp (0.5 tsp) cumin seeds
1/2 tsp (0.5 tsp) mustard seeds
6 curry leaves optional
1/2 cup (7 g) chopped red onion
4 cloves of garlic finely chopped
1/2 inch (0.5 inch) knob ginger finely chopped
1 hot green chile or use cayenne to taste later
1 cup (100 g) cauliflower florets small florets
1 cup (128 g) packed or more grated or shredded Carrots use chopped for quicker
1/2-3/4 tsp (0.5 tsp) turmeric
1/2 tsp (0.5 tsp) ground coriander
1/2 tsp (0.5 tsp) garam masala or curry powder or use ground cumin + coriander
1/4-1/2 tsp (0.25 tsp) cayenne
1/2 cup (20 g) packed chopped baby greens
1/2 cup (118.29 g) other quick cooking veggies of choice such as a mix of zucchini peas, bell pepper
1 tbsp ketchup
2-3 tbsp (2 tbsp) water
2 cups (390 g) cooked brown rice
3/4 tsp (0.75 tsp) or more salt
lemon juice and 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

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

Nutrition

Nutrition Facts

Vegetable Carrot Fried Rice - Carrot Pilaf

Amount Per Serving

Calories 374 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Sodium 330mg14%

Potassium 681mg19%

Carbohydrates 56g19%

Fiber 7g29%

Sugar 7g8%

Protein 9g18%

Vitamin A 11075IU222%

Vitamin C 104mg126%

Calcium 76mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegetable Carrot Fried Rice - Carrot Pilaf

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