Carrot Rice Recipe – Quick Indian Fried Rice with Basmati & Spices

Last Updated on 2 months by Neha Deshmukh

Carrot Rice Recipe – Quick Indian Fried Rice with Basmati & Spices

Hey everyone! If you’re anything like me, you’re always looking for a quick, flavorful meal that doesn’t take hours to prepare. This Carrot Rice is exactly that. It’s a simple Indian-style fried rice, packed with the sweetness of carrots and a lovely warmth from the spices. I first made this when I was craving something comforting but didn’t want to spend all day in the kitchen, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Carrot Rice is seriously a weeknight winner. It’s ready in under 30 minutes, uses ingredients you likely already have, and is incredibly satisfying. Plus, it’s a fantastic way to sneak in some extra veggies! It’s also super versatile – feel free to add other vegetables or adjust the spice level to your liking. Honestly, it’s just good, honest comfort food.

Ingredients

Here’s what you’ll need to whip up this delicious Carrot Rice:

• 3 cups cooked basmati rice (about 300-350g)
• 1 tbsp oil (vegetable, canola, or sunflower) – about 15ml
• 0.5 tsp cumin seeds (about 2g)
• 1 onion, chopped
• 1 cup grated carrot (about 100g)
• 1-2 tsp red chili powder (adjust to taste) – about 5-10g
• 0.5 tsp garam masala (about 2.5g)
• Salt, as needed
• Few coriander leaves, for garnish

Ingredient Notes

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

• Basmati Rice Selection: I always prefer aged basmati rice. It’s longer-grained and stays fluffier.
• The Importance of Garam Masala: Garam masala is a blend of warming spices, and it’s what gives this rice its signature Indian flavor. Don’t skip it! You can find it pre-made in most supermarkets, or even make your own if you’re feeling ambitious.
• Regional Variations in Spice Levels: Spice levels vary so much across India! I usually go for 1 tsp of chili powder for a mild heat, but feel free to add more if you like things spicier.
• Oil Choice for Authentic Flavor: While any neutral oil works, using a traditional Indian cooking oil like mustard oil (use sparingly!) can add a really authentic flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, spread your cooked basmati rice on a plate. This helps separate the grains and prevents it from clumping up when you fry it.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds. You’ll know they’re ready when they start to sizzle and pop – it smells amazing!
3. Add the chopped onion and sauté until it turns translucent and slightly golden. This usually takes about 3-5 minutes.
4. Now, toss in the grated carrot and cook for another 2-3 minutes, until it starts to soften slightly.
5. Time for the spices! Add the red chili powder, garam masala, and salt. Cook for about 5 minutes, stirring constantly, to make sure the spices don’t burn. This step really blooms the flavors.
6. Gently fold in the cooked rice, making sure everything is evenly coated with the spices.
7. Cook for just one more minute, stirring gently, to blend all the flavors together.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan. If you’re making a larger batch, work in batches to ensure the rice fries properly.
• Use day-old rice if you have it! It tends to be drier and fries up better.
• Taste as you go! Adjust the salt and spice levels to your preference.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala blend to ensure it doesn’t contain any animal-derived ingredients.
• Gluten-Free Confirmation: Yep, this Carrot Rice is naturally gluten-free too!
• Adjusting the Spice Level: My friend, Priya, loves a really spicy kick, so she adds a pinch of cayenne pepper along with the chili powder.
• Festival Adaptations (e.g., Navratri-friendly): During Navratri, you can skip the onion and garlic to make this a completely satvik (pure) dish.

Serving Suggestions

This Carrot Rice is fantastic on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• A side of dal (lentil soup)
• A crisp papadum (Indian cracker)

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!

What type of rice works best for this Carrot Rice?

Basmati rice is definitely the way to go! Its long grains and fluffy texture hold up well during frying.

Can I make this ahead of time?

You can prep the ingredients (chop the onion, grate the carrot) ahead of time, but I recommend frying the rice just before serving for the best texture.

How can I adjust the heat level of this recipe?

Start with 1 tsp of red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What if I don’t have garam masala?

While garam masala is key, you can try a blend of cumin powder, coriander powder, and a pinch of cinnamon and cardamom. It won’t be exactly the same, but it will still be delicious.

Is it possible to use leftover rice for this recipe?

Absolutely! Leftover rice actually works really well, as it’s drier and fries up better.

Can I add other vegetables to this Carrot Rice?

Definitely! Peas, beans, bell peppers, or even cauliflower would all be great additions.