VEGAN: Vegetable Carrot Fried Rice With Indian Spices And Shredded Carrots

A flavorful dish you can prepare for special occasions or holidays.

This is a recipe you can prepare just within 30 minutes. There may be so many ingredients needed but it definitely is a very easy recipe to whip up. Not only is it very easy to make, it is also so darn delicious.

The color alone is so appetizing. It gives you that festive vibe which is why I recommend this for special occasions or holidays. Well you can also have this when you have guest arriving on regular days.

It will give you a full meal that is super healthy and scrumptious. And one way to make this a jam-packed meal is to ass more peas or chickpeas. Try it out now and tell me what you think.

Check out the recipe below.

Vegetable Carrot Fried Rice With Indian Spices And Shredded Carrots

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¼ cup chopped raw cashews or other nuts.

2 tsp oil

½ tsp cumin seeds

½ tsp mustard seeds

6 curry leaves (optional)

½ cup chopped red onion

4 cloves of garlic finely chopped

½ inch knob ginger finely chopped

1 hot green chile or use cayenne to taste later

1 cup cauliflower florets, small florets

1 cup packed or more grated or shredded Carrots (use chopped for quicker)

½ to ¾ tsp turmeric

½ tsp ground coriander

½ tsp garam masala or curry powder or use ground cumin + coriander

¼ to ½ tsp cayenne

½ cup packed chopped baby greens

½ cup other quick cooking veggies of choice such as a mix of zucchini, peas, bell pepper

1 tbsp ketchup

2 to 3 tbsp water

2 cups cooked brown rice

¾ tsp or more salt

lemon juice and cilantro for garnish


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Dry roast the nuts on a skillet until lightly golden and set aside.

Heat oil in a large skillet over medium heat. when the oil is hot, add cumin and mustard seeds and let them cook until they change color considerably or start to pop. Add the curry leaves, onion, garlic, ginger, chili and pinch of salt. Cook for 3 to 4 minutes or until translucent.

Add the cauliflower and mix. cover and cook for 5 minutes. Add the carrots and a splash of water. Cover and cook for 3 minutes. Add the spices and mix in for a few seconds. Add the greens and veggies, ketchup and a splash of water. Cover and cook for 4 to 5 minutes or until the cauliflower is cooked al dente or to preference.

Add the cooked rice, salt and roasted nuts and toss well. Taste and adjust salt and heat. Add more salt and cayenne if needed. Reduce heat to low. Cover and cook for 5 minutes. Garnish with a liberal drizzle of lemon juice, some garam masala and cilantro and serve. Serve as is , or with dal, curries or a drizzle of avocado cream (blended avocado lemon cilantro salt and pepper), or with mint chutney.


A very big thank you to for this great recipe.