Vegetable Rice Recipe – Easy Kadai Style Indian Fried Rice

Last Updated on 2 months by Neha Deshmukh

Vegetable Rice Recipe – Easy Kadai Style Indian Fried Rice

Introduction

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavorful meals that don’t require a ton of fuss. This Vegetable Rice is exactly that. I first made this when I was a student and needed something satisfying and speedy for dinner. It’s become a weeknight staple in my house, and I’m so excited to share it with you. It’s vibrant, packed with veggies, and seriously delicious – all cooked up in a kadai for that authentic Indian flavor!

Why You’ll Love This Recipe

This isn’t your average fried rice. It’s a beautiful blend of Indian spices and fresh vegetables, cooked in a kadai (or wok!) which gives it a lovely smoky flavor. It’s:

• Quick & Easy: Ready in under 20 minutes!
• Flavorful: Aromatic spices make every bite a delight.
• Healthy: Loaded with colorful veggies.
• Versatile: Easily adaptable to your taste and what you have on hand.
• Perfect for Lunchboxes: Travels well and tastes great cold or warm.

Ingredients

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

• 3 tsp oil
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• Few curry leaves
• 2 tbsp peanuts
• 1 green chilli, finely chopped
• ½ cup onion, chopped
• ½ cup carrot, grated
• 2 tbsp capsicum (bell pepper), chopped
• 2 cups cabbage, finely chopped
• ½ tsp salt (or to taste)
• ½ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder (for color and mild heat)
• ½ tsp garam masala
• 2 cups cooked rice
• 2 tbsp grated coconut
• Few coriander leaves, chopped

Ingredient Notes

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

• Kadai/Wok: A kadai is ideal for this recipe because of its curved bottom, which helps distribute heat evenly. If you don’t have one, a wok or a large, deep frying pan will work just fine.
• Green Chilli: I like to use a medium-hot green chilli, but feel free to adjust the amount (or type!) to your spice preference. Serrano or Thai green chillies will add a good kick.
• Spice Blends: Garam masala blends vary regionally. Feel free to use your favorite brand or even make your own! Some blends are warmer, others more fragrant.
• Rice: Using day-old rice is best, as it’s drier and won’t get mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large kadai over medium heat. Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
2. Add the cumin seeds and curry leaves. Sauté for a few seconds until fragrant.
3. Toss in the peanuts and sauté until they’re nice and crunchy. Keep an eye on them, as they can burn quickly.
4. Add the chopped green chilli and onion. Sauté until the onions turn translucent and slightly golden.
5. Now, add the grated carrot and chopped capsicum. Cook for a couple of minutes until they start to soften.
6. Add the finely chopped cabbage and salt. Sauté for about 3 minutes, or until the cabbage is cooked but still has a little crunch.
7. Stir in the turmeric powder, Kashmiri red chilli powder, and garam masala. Sauté for another minute until everything is beautifully aromatic. This is where the magic happens!
8. Add the cooked rice and the remaining salt. Gently mix everything together, making sure the rice is coated with the spices and veggies.
9. Cover the kadai and let it simmer for 3 minutes. This allows the rice to absorb all those wonderful flavors.
10. Finally, garnish with grated coconut and chopped coriander leaves. Give it a good mix and it’s ready to serve!

Expert Tips

• Don’t overcrowd the kadai! If you’re making a larger batch, cook in two portions.
• High heat is your friend, but watch carefully to prevent burning.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Add Protein: Throw in some cooked chicken, shrimp, or paneer for a heartier meal. My family loves it with some tandoori chicken pieces mixed in!
• Different Veggies: Feel free to swap out the veggies for whatever you have on hand. Peas, beans, cauliflower, or even mushrooms would be delicious.
• Lemon Juice: A squeeze of lemon juice at the end brightens up the flavors.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some cheaper blends might).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce or omit the green chilli and use a milder chilli powder.
• Medium: Use the recipe as written.
• Spicy: Add an extra green chilli, use a spicier chilli powder, or add a pinch of cayenne pepper.

Festival Adaptations (e.g., Navratri-friendly options)

For Navratri, you can skip the onion and garlic to make this a completely satvik dish.

Serving Suggestions

This Vegetable Rice is fantastic on its own, but it’s even better with:

• Raita (yogurt dip)
• Papadums
• A side of dal (lentil soup)

It’s also perfect packed for a lunchbox – it tastes great both hot and cold!

Storage Instructions

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

FAQs

What type of rice works best for this Vegetable Rice?

Long-grain rice like basmati or jasmine rice works best. It stays separate and doesn’t get mushy. Day-old rice is even better!

Can I make this Vegetable Rice ahead of time?

You can definitely prep the veggies ahead of time. However, it’s best to cook the rice just before serving for the best texture.

How can I adjust the spice level of this recipe?

Easily! Adjust the amount of green chilli and chilli powder to your liking.

What can I substitute for peanuts in this recipe?

Cashews or sunflower seeds are great substitutes for peanuts.

Is it possible to cook this Vegetable Rice directly in an electric rice cooker?

While you can technically cook the rice in a rice cooker, you won’t get the same smoky flavor as cooking it in a kadai. The kadai allows for better control over the heat and helps to develop those delicious caramelized flavors.