Indian Fried Rice

Ingredients

• 300 g Cooked rice (preferably leftover rice) (Long-grain rice, cooled)
• 50 g Cauliflower (Small florets)
• 1 pièce moyenne Carrot (Julienned)
• 1/4 tête White cabbage (Sliced into strips)
• 1/2 pièce Onion (Thinly sliced)
• 1/2 pièce Tomato (Diced)
• 1 cuillère à café Tomato paste (Dilute with a little water)
• 1 cuillère à soupe Water (for diluting the paste)
• 1/2 cuillère à café Ground cumin
• 1 cuillère à café Cumin seeds (For tempering)
• 1 cuillère à café Curry powder
• 1/2 cuillère à café Salt (or to taste)
• 2 cuillères à soupe Vegetable oil (Preferably sunflower or canola oil)
• 2 cuillères à soupe Fresh coriander (Coarsely chopped)

Instructions

1. Prepare the vegetables and rice

   Slice the cabbage into strips, cauliflower into small florets, carrot into julienne, onion into dice, tomato into dice and chop the coriander. Set the cooked rice aside.

   Time: PT5M

2. Heat the oil

   Pour 2 tablespoons of vegetable oil into the pan and heat over medium‑high heat.

   Time: PT1M

   Temperature: feu moyen‑vif

3. Temper the cumin seeds

   Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.

   Time: PT30S

   Temperature: feu moyen‑vif

4. Sauté the onion

   Add the sliced onion and sauté until it becomes translucent.

   Time: PT3M

   Temperature: feu moyen

5. Stir‑fry the hard vegetables

   Add the carrots, cauliflower and cabbage. Stir‑fry over high heat for 3 minutes.

   Time: PT3M

   Temperature: feu vif

6. Season with spices

   Sprinkle 1/2 teaspoon ground cumin, 1 teaspoon curry, add 1 tablespoon water and salt. Mix, cover and cook for 2 minutes.

   Time: PT2M

   Temperature: feu moyen

7. Add the tomato paste and tomato

   Stir in the diluted tomato paste and fresh diced tomato. Mix for 1 minute.

   Time: PT1M

   Temperature: feu moyen

8. Mix the rice

   Add the cooked rice and coat it well with the spices and vegetables. Stir‑fry for 2 minutes.

   Time: PT2M

   Temperature: feu moyen

9. Final cooking on low heat

   Cover the pan, reduce heat to low and cook for 3 minutes, stirring occasionally.

   Time: PT3M

   Temperature: feu doux

10. Garnish and serve

    Remove from heat, sprinkle with chopped fresh coriander and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

227

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cooked rice (preferably leftover rice): Quinoa, Bulgur
• Instead of Cauliflower: Broccoli
• Instead of Carrot: Parsnip
• Instead of White cabbage: Chinese cabbage (bok choy)
• Instead of Onion: Shallot
• Instead of Tomato: Canned tomato
• Instead of Tomato paste: Tomato purée
• Instead of Vegetable oil: Peanut oil, Coconut oil
• Instead of Fresh coriander: Flat-leaf parsley

Equipment Needed

• Large pan (or wok)
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Measuring bowl (optional)
• Small ladle (optional) (optional)

Critical Steps — Do Not Skip

• Temper the cumin seeds without burning them (step 3).
• Final cooking on low heat to prevent the rice from becoming mushy (step 9).

Chef Tips from the Video

• Leftover rice gives the best results because it is drier.
• For more heat, add a pinch of red chili powder or finely sliced fresh chilies.
• Serve with plain yogurt or raita to balance the spices.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Can be frozen for up to 1 month, reheat in a pan with a drizzle of oil.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice the day before and refrigerate for ideal texture.
• Vegetables can be pre‑cut and stored in a bowl of cold water.