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Masala Fried Rice with Turmeric Onion Raita

Vegan Masala Recipe

Masala Fried Rice with Turmeric Onion Raita

Masala fried rice gives leftover grains new life with vegetables, toasted spices and plenty of colour. A cool turmeric-onion raita makes a bright, creamy counterpoint.

Recipe by How our recipes are created

30 minPrep: 15 minCook: 15 minServes 4Gluten-freeVegan
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From the kitchen

What to expect

This rice is a good way to use leftovers without making the meal feel secondary. The raita adds a cool, sharp contrast to the spiced vegetables and cumin.

Serving idea

Best served simply

Serve with the raita on the side and a simple cucumber salad or papad for a fuller meal.

Cook the recipe

Method

  1. 1

    Heat 1 teaspoon oil in a large skillet over medium heat. Add 1/2 teaspoon cumin seeds and let them crackle for about 1 minute.

  2. 2

    Stir in 1/2 cup chopped onion, 4 cloves garlic, and 1 inch ginger. Cook for 3 minutes, until the onion softens and loses its raw edge.

  3. 3

    Add 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/2 teaspoon smoked paprika, and 1/4 to 1/2 teaspoon cayenne. Stir and cook for 1 minute so the spices bloom in the oil.

  4. 4

    Add 1.5 to 2 cups chopped vegetables and 1/4 teaspoon salt, then pour in 1/4 cup water. Cook for 8 to 9 minutes, stirring now and then, until the harder vegetables begin to soften.

  5. 5

    Stir in 1/2 cup carrot, 1 cup peppers, and 1/2 cup green peas. Cover and cook for 3 to 4 minutes, until the vegetables are crisp-tender.

  6. 6

    Add 3 cups cooked rice and lemon juice to taste. Toss well, breaking up any clumps, and cook for 2 minutes until the rice is hot. Adjust with the remaining salt as needed, then take the pan off the heat and rest for 2 minutes.

  7. 7

    While the rice cooks, whisk 1 cup plain unsweetened non-dairy yogurt with 1/4 cup water until smooth.

  8. 8

    In a small saucepan, heat 1 teaspoon oil over medium heat. Add 1/2 teaspoon mustard seeds and cook until they pop, then add 6 curry leaves, if using, and 1/4 cup sliced onion. Cook for 3 minutes, stirring often, until the onion softens.

  9. 9

    Stir in 1/2 teaspoon turmeric and 1/4 teaspoon cayenne for a few seconds, then add the yogurt mixture and 1/4 teaspoon salt. Simmer gently for 2 minutes without letting it boil. Fold in chopped cilantro or mint if you like.

  10. 10

    Serve the fried rice with the turmeric onion raita spooned over the top or passed at the table.

A few useful notes

Notes

  • Leftover rice works best when it is cold and a little dry, so the grains stay separate in the pan. Freshly cooked rice will turn soft unless you cool it first.
  • Keep the vegetables varied: some can hold their shape while others soften into the masala. That mix gives the rice better body and keeps it from feeling flat.
  • The raita should be gently heated, not boiled. If it gets too thick, loosen it with a spoonful of water before serving.
  • Store rice and raita separately in the fridge for up to 3 days. Reheat the rice in a skillet with a splash of water; stir the raita well after chilling, then warm it slowly if you want it less cold.

Gather everything first

Ingredients

  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 cup chopped red 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 vegetables (like cauliflower, green beans, broccoli)
  • 1/2 cup thinly sliced or chopped carrot
  • 1 cup finely chopped peppers (red, green, or other)
  • 1/2 cup green peas (fresh or thawed if frozen)
  • 3 cups cooked rice (preferably basmati; 1 cup dry rice will yield about 3 cups cooked)
  • 1 tbsp lemon juice
  • 3/4 teaspoon salt (adjust as needed)
  • 1 cup plain, unsweetened non-dairy yogurt
  • 1/4 cup water
  • 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

Learn the technique

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