Masala Fried Rice with Turmeric Onion Raita
Use up leftover rice to make this quick, flavorful masala fried rice served with warm golden raita spiced with turmeric and mustard seeds. Ready in 30 minutes! (gluten-free, soy-free, nut-free)
Servings: 4
Ingredients
For the Masala Fried Rice
- 3 cups cooked rice white or brown or mixed, preferably basmati rice (1 cup dry rice will make 3 cups cooked)
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds
- 1/2 cup chopped red onion or white onion
- 4 cloves garlic minced or 1 tablespoon garlic paste
- 1 inch ginger minced or 1 tablespoon ginger paste
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon smoked paprika or regular
- 1/4 to 1/2 teaspoon cayenne or red chili powder
- 1.5 to 2 cups chopped veggies like cauliflower, green beans, broccoli
- 1/2 cup thinly sliced or chopped carrot
- 1 cup finely chopped peppers red, green other
- 1/2 cup green peas fresh or thawed, if frozen
- lemon juice to taste
- 3/4 teaspoon salt reduce or omit, if the rice was already salted
For the Golden Raita
- 1 cup non dairy yogurt plain, unsweetened (see notes to make your own)
- 1/4 cup water
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 6 curry leaves optional
- 1/4 cup thinly sliced red or white onion
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
Instructions
Make the fried rice.
- Heat oil in a large skillet at medium heat. Add cumin seeds and cook for a minute. Add garlic, ginger and onion and cook for 3 minutes. Add coriander, garam masala, cayenne, smoked paprika and mix well.
- Add longer cooking veggies (cauliflower, green beans), 1/4 teaspoon salt and 1/4 cup water. Mix and cook for 8 to 9 minutes. Fold in quick cooking veggies that want to have a crunch in. Cover and cook until the veggies are al dente.
- Add peas, salt, cooked rice, a splash of water, and the lemon juice and toss well. At this point you can fold in some baby spinach. Cover and cook for 2 minutes, then let sit for another 2 minutes to heat and steam well. Garnish with lemon and cilantro.
Make the raita.
- Whisk the yogurt with a bit of water until smooth and set aside. Heat oil in a saucepan over medium heat. When hot, add 1/2 teaspoon mustard seeds and let then start to pop. Add the curry leaves and after few seconds, add sliced onion and pinch of salt. Cook for 3 minutes, stirring occasionally. Mix in the turmeric and cayenne. Cook for a few seconds. Add the whisked yogurt and salt and mix in. Cook for 2 minutes. Fold in chopped cilantro or mint.
- Serve the masala fried rice with the raita drizzled over the top or mix it in before serving. You can also pass it on the side, so everyone can sauce to their preference.
Notes
For variation: Add spices like ground cinnamon, clove, and black pepper for a middle eastern flavor profile. Add 1 cup chickpeas or other cooked beans with the vegetables to make this into a meal.
To make your own non dairy yogurt: If using higher fat non dairy milks like soy milk and cashew milk, boil the non dairy milk, cool to warm, add yogurt starter or probiotics and mix in. Cover and let it sit for 8 hours in a warm place. For thinner non dairy milks like almond, you will have to thicken it with a bit of starch and cashews blended in. Then boil, cool and add starter.
Masala fried rice is naturally gluten-free. It's soy-free and nut-free as long as you choose a soy-free and/or nut-free non-dairy yogurt for the raita.
Nutrition
Calories: 317kcal | Carbohydrates: 60g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 639mg | Potassium: 509mg | Fiber: 9g | Sugar: 7g | Vitamin A: 6705IU | Vitamin C: 86mg | Calcium: 145mg | Iron: 2mg