How to Cook Appetizing IndianStyle Vegetarian Fried Rice

Without fail recipe ultimate Indian-Style Vegetarian Fried Rice easy, delicious, practical.

Good Evening every body, at this time you get present recipe Indian-Style Vegetarian Fried Rice with 21 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 8 stages of easy cooking Indian-Style Vegetarian Fried Rice.

Ingredients for Indian-Style Vegetarian Fried Rice

1. Prepare : basmati rice, uncooked.

2. Needed : coconut oil.

3. Needed : large carrots, diced.

4. Prepare : black mustard seed.

5. Prepare : peanuts.

6. Needed : cashew nuts, bits and halves.

7. Prepare : moong dal.

8. Needed : desi channa dal.

9. Prepare : Indian red chilis, dried and broken up.

10. Needed : medium Indian green chilis.

11. Needed : small Indian green chilis.

12. Needed : salt.

13. Needed : curry leaves, chiffonade.

14. Needed : turmeric.

15. Prepare : cumin seeds.

16. Prepare : ground ginger.

17. Needed : asafoetida.

18. Needed : cardamon pods, green and bruised.

19. Prepare : ghee.

20. Needed : green peas.

21. Needed : cilantro, chopped.

If all ingredients Indian-Style Vegetarian Fried Rice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Indian-Style Vegetarian Fried Rice

1. OK, cook the basmati rice. It's two to 1, people. Two cups water for every cup of basmati. So, 3 cups rice means 6 cups water, equaling 6 cups cooked. Set aside in open air to cool and dry a bit..

2. Melt the 3 tablespoons of coconut oil into a large wok on low. If you don't have one, you should get one as it is super versatile pan..

3. Toss in the carrots and mustard seeds, and let that simmer until the seeds start to crackle a little..

4. Ok, now toss in the nuts and dals. Let those toast (not burn; be careful) stirring intermittently another 5 minutes, and then toss in the chilis and salt..

5. Now let's make it interesting and add the curry leaves, turmeric, cumin, ginger, asafoetida, and bruised green cardamon. Note: Curry powder is a totally different thing; don't use it here. Also Note: Cardamon pods are barely edible, so you may want to pick them out after they've simmered a while, if that's the way you roll. Simmer for a couple of minutes..

6. Now add in the ghee and peas and simmer for another 3 minutes or so..

7. Mix in the rice! Try to get it mixed thoroughly with gentle hands and only as much as necessary. You aren't out to make rice paste..

8. Now add in the cilantro (gentle hands), add more salt as needed to taste, and serve. Note: In fried rice, salt has a way of taking a few minutes to really bloom. As such, you may accidentally add more salt when you should have waited a moment for it to integrate, thereby making it salty. Don't be that guy; be patient..

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