Indian-Spiced Vegetable Fried Rice

Today I had some random food items to use up, and with a little spontaneity and creativity, came up with this fusion dish! Fried rice is one of my favorite salty indulgences, and Indian dishes with peas make me really happy. Smash the two together and voila…Indian Spiced Vegetable Fried Rice! I don’t have anything wordy to say about this recipe. It’s bursting with flavor, fiber-rich, and can be easily made gluten-free by using a g-free grain like quinoa or rice. If you don’t care for Indian spices, leave them out and use Organic Tamari or Soy to flavor. If you’re feeling fancy, cook up some extra firm tofu seasoned with garam masala (see bonus recipe below).

Indian-Spiced Vegetable Fried Rice

Time: 25 minutes (45 minutes if you also make the tofu)

Difficulty: Easy

Serves: 6



  • 1/2 white onion, diced
  • 1-1/2 cups chopped shiitake or Portobello mushroom
  • 1 16-oz package frozen carrots & peas
  • 1 cup grain blend (I used Aldi’s Simply Nature Intercontinental Super Grains, which is a blend of brown jasmine rice, red quinoa, and faro). Any rice, quinoa, faro, barley, or couscous would work, just pre-cook grain according to package instructions.
  • 1 cup vegetable stock (water will also work fine, but may need some extra salt)
  • 1 tsp ground cumin
  • 1/2 tsp cumin seed
  • 1 tsp ground coriander
  • 1 tsp ground chili powder
  • 2 tsp turmeric
  • 1 tsp garam masala (optional)
  • Pink Himalayan salt or coarse sea salt and ground black pepper to taste
  • ~1/2 tsp fresh grated ginger (I never measure ginger…just grate away!)


  • In a pot, cook 1 cup grains according to package instructions
  • In large skillet or cast iron dutch oven, sauté onion and mushroom in 1/2 cup veggie stock
  • Once onions turn translucent, add carrots and peas
  • Once veggies are warm, stir in all spices, ginger, and remaining 1/2 cup veggie stock
  • Mix in cooked grains, cover, heat on low for 5-10 minutes stirring every few minutes to avoid sticking
  • Taste and add more salt/seasoning if needed

Bonus Recipe: Feeling fancy? Add some Crispy Baked Tofu:

  • Preheat oven to 400F. Line a baking sheet with parchment paper.
  • 1 block extra firm tofu, drained and cubed
  • Season tofu cubes with sea salt and garam masala powder (best done in a bowl)
  • Place tofu on parchment lined baking sheet and spray lightly with your preferred cooking spray
  • Bake for total of 40 minutes, but flip the tofu after 20 minutes for even crisping


❤ Christina



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