Vegetable Rice Recipe – Easy Indian Fried Rice with Peas & Capsicum

Last Updated on 2 months by Neha Deshmukh

Vegetable Rice Recipe – Easy Indian Fried Rice with Peas & Capsicum

Hey everyone! If you’re anything like me, you’re always looking for a quick, flavorful meal that doesn’t require hours in the kitchen. This Vegetable Rice is exactly that. It’s a vibrant, aromatic Indian-style fried rice packed with fresh veggies and warming spices. I first made this when I was a student and needed something satisfying and speedy – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Vegetable Rice is seriously a weeknight winner. It’s ready in under 30 minutes, uses simple ingredients, and is bursting with flavor. Plus, it’s a fantastic way to use up any leftover rice you might have. It’s comforting, customizable, and just…delicious! Honestly, who can resist a good plate of flavorful rice?

Ingredients

Here’s what you’ll need to make this delightful Vegetable Rice:

• 1 cup uncooked rice
• 1 to 1 ½ tablespoons oil
• 1 small onion, sliced
• 1 green chili, chopped (adjust to your spice preference!)
• ½ – 1 tablespoon ginger-garlic paste
• ½ cup green peas
• 1 to 1 ½ cups capsicums, chopped
• 1 ½ to 2 tablespoons coriander leaves, chopped
• 1 ½ to 2 tablespoons mint leaves, chopped
• ½ to ¾ teaspoon salt (or to taste)
• 1 tablespoon lemon juice
• 1 sprig curry leaves
• ½ teaspoon cumin
• ½ teaspoon garam masala
• ½ to ¾ teaspoon red chili powder (adjust to taste)
• ¼ teaspoon turmeric

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Rice is Key: I highly recommend using basmati rice for this recipe. It has a lovely fragrance and fluffy texture that holds up beautifully in fried rice. You can use other long-grain rice if you prefer, but basmati really elevates the dish.
• Garam Masala Variations: Garam masala blends vary regionally in India. Some are warmer, some are more floral. Feel free to use your favorite brand or even make your own!
• Fresh Curry Leaves: Don’t skip the curry leaves if you can help it! They add a unique, citrusy aroma that’s essential to authentic Indian flavor. You can find them at most Indian grocery stores. If you absolutely can’t find them, a tiny pinch of dried curry leaves will do in a pinch, but fresh is best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of rice in water for about 20 minutes. This helps it cook up nice and fluffy. Then, drain the rice and cook it until it’s fluffy – you can use a rice cooker, pot on the stove, or even the microwave. Once cooked, spread it out to cool completely. This is important, as warm rice will get mushy.
2. Now, heat the oil in a large pan or wok over medium heat. Add the cumin seeds, whole spices (cardamom, cloves, cinnamon, and star anise if using), and the curry leaves. Let them sizzle for a few seconds until fragrant – this blooms the spices and releases their flavor.
3. Add the sliced onions and chopped green chili to the pan. Sauté until the onions are translucent, about 3-5 minutes. Then, add the ginger-garlic paste and fry for another minute until it smells amazing.
4. Next, toss in the chopped capsicum and green peas. Stir-fry for 3-4 minutes until they’re slightly tender-crisp. We don’t want them mushy!
5. Time for the spices! Sprinkle in the salt, turmeric, red chili powder, and garam masala. Add the chopped mint and coriander leaves. Mix everything well to coat the vegetables evenly.
6. Finally, add the cooled rice to the pan. Gently combine it with the vegetable masala, being careful not to break the rice grains.
7. Optional: Squeeze in the lemon juice and adjust the salt to your liking. Give it one final mix and it’s ready to serve!

Expert Tips

• Cool the Rice: Seriously, don’t skip cooling the rice! It’s the key to preventing sticky, mushy rice.
• High Heat is Your Friend: Using medium-high heat helps create that slightly charred, flavorful fried rice texture.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to ensure everything cooks evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the spice level by using less green chili and red chili powder.
• Quick Weeknight Version: Short on time? Use pre-cut vegetables to save a few minutes.
• Festival Adaptations: For Navratri or Vrat fasting, you can substitute the onions and garlic with asafoetida (hing) and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Vegetable Rice is fantastic on its own, but it’s even better with some accompaniments! I love serving it with a cooling raita (yogurt dip) and some crispy papadums. A simple side salad also works well.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• Is this recipe best with leftover rice? While you can use leftover rice, freshly cooked and cooled rice works best for optimal texture.
• Can I use frozen vegetables in this recipe? Absolutely! Just make sure to thaw and drain them well before adding them to the pan.
• What is the best type of oil to use for authentic flavor? I prefer using vegetable oil or sunflower oil, but you can also use ghee for a richer flavor.
• How can I adjust the spice level of this vegetable rice? Reduce the amount of green chili and red chili powder. You can also remove the seeds from the green chili for less heat.
• Can I make this recipe ahead of time? You can prep the vegetables and spices ahead of time, but it’s best to cook the rice and assemble the dish just before serving for the best texture.

Enjoy! I hope you love this Vegetable Rice as much as my family does. Let me know in the comments how it turns out for you!