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

Last Updated on 2 months by Neha Deshmukh

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

Introduction

Hey everyone! If you’re anything like me, you’re always looking for a quick, comforting, and flavorful meal that doesn’t take hours to prepare. This Vegetable Rice is exactly that. I first made this when I was a student and needed something satisfying after a long day of classes – it’s been a family favorite ever since! It’s a fantastic way to use up leftover rice and any veggies you have hanging around. Plus, it’s packed with flavor and seriously easy to customize. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your typical Chinese takeout fried rice. This Indian-style Vegetable Rice has a unique warmth from spices like turmeric and garam masala, and a lovely little pop from mustard seeds. It’s a complete meal in one pan, perfect for busy weeknights. It’s also super versatile – you can easily adjust the vegetables and spice levels to suit your taste.

Ingredients

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

• 1 cup cooked rice (about 200g)
• 1 ½ cups mixed vegetables, diced (carrots, green beans, broccoli, green peas, cauliflower) – roughly 250g
• 2 medium-sized onions, cubed
• 1 large-sized potato, cubed
• 3 tablespoons cooking oil
• 4 toasted bread slices, cut into squares
• 1 teaspoon mustard seeds
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 1 large-sized tomato, roughly chopped
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ¼ teaspoon garam masala powder
• Salt to taste
• Coriander (cilantro) leaves, for garnishing
• 1 teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Mustard Seeds: Regional Variations & Flavor Profile – These tiny seeds are key! Black mustard seeds are most common in Indian cooking and give a lovely pungent flavor when they splutter in hot oil. Don’t skip this step – it’s where a lot of the flavor begins.
• Mixed Vegetables: Choosing Seasonal Options – Feel free to use whatever veggies you have on hand. I love using a mix of carrots, green beans, peas, and cauliflower, but bell peppers, mushrooms, or even corn would be great additions. Using seasonal vegetables will always give you the best flavor!
• Cooking Oil: Best Oils for Indian Cooking – I usually use vegetable oil or sunflower oil for this recipe, but you could also use groundnut oil for a more traditional flavor.
• Rice: Type and Texture Considerations – Day-old rice works best for fried rice because it’s drier and won’t get mushy. Basmati rice is a great choice for its fluffy texture, but any long-grain rice will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the cubed onions and potatoes, along with a pinch of salt. Cook until the potatoes start to soften, about 5-7 minutes.
3. Stir in the chopped green chili, mixed vegetables, and peas. Cook for another 5 minutes, until the vegetables are tender-crisp.
4. Now, add the cooked rice, toasted bread pieces, turmeric powder, red chili powder, and garam masala powder. Mix everything well and cook for about a minute, allowing the spices to coat the rice.
5. Add the chopped tomato and cook for another 3 minutes, until it softens slightly.
6. Remove the pan from the heat. Squeeze in the lemon juice and garnish generously with fresh cilantro.
7. Serve hot with a side of raita (yogurt dip) – it’s the perfect cooling accompaniment!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook in two batches to ensure the vegetables cook evenly.
• Toast the bread pieces until golden brown for extra crunch.
• Adjust the amount of green chili and red chili powder to your preferred spice level.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your bread doesn’t contain any dairy.
• Gluten-Free Adaptation: Simply use gluten-free bread or omit the bread altogether.
• Spice Level Adjustment (Mild, Medium, Hot): For a milder flavor, reduce or omit the green chili and red chili powder. For a spicier kick, add a pinch of cayenne pepper or use a hotter variety of chili. My friend, Priya, loves to add a dash of chili flakes!
• Festival Adaptation (Navratri/Vrat Friendly): During Navratri or other fasting periods, you can skip the potatoes and onions, and use sabudana (tapioca pearls) instead of bread.

Serving Suggestions

This Vegetable Rice is delicious on its own, but it’s even better with a side of:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple dal (lentil soup)
• Pickle (achar)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crunch, but it will still be delicious!

FAQs

• What type of rice works best for this vegetable rice? Day-old long-grain rice, like Basmati, is ideal. It should be relatively dry to avoid becoming mushy.
• Can I use frozen vegetables in this recipe? Absolutely! Just make sure to thaw them and pat them dry before adding them to the pan.
• How can I make this recipe spicier? Add more green chili, red chili powder, or a pinch of cayenne pepper.
• Can this be made ahead of time? You can prep the vegetables and have the rice cooked in advance. However, it’s best to assemble and cook the rice just before serving for the best texture.
• What is a good accompaniment to serve with this vegetable rice? Raita is a classic pairing, but a simple dal or pickle also works wonderfully.