A Meal That Pops: Indian Fried Rice

Indian Fried RiceWhile many people limit their spices to salt and pepper, when we reach out to include cumin, turmeric, coriander, and cayenne, we increase not only the flavor of the food but the healthfulness as well.  When we load our pantries with an arsenal of spices, we can up the ante of an already colorful diet with taste-enhancing and life-giving super foods by the teaspoonful.

Indian Fried RiceThe National Cancer Institute has identified sage, oregano, thyme, rosemary, fennel, caraway, anise, coriander, cumin, tarragon, and turmeric as having cancer preventive properties.  Consider adding them to your repertoire.

Indian Fried RiceWhile many of us are only eating turmeric in miniscule amounts by way of our mustard-slathered sandwiches, that beautiful yellow-orange spice (also known as Indian saffron) has been shown to have anti-inflammatory effects comparable to hydrocortisone.  In preliminary research it’s been shown to give relief for arthritis and cystic fibrosis in addition to aiding with liver function and cardiovascular health.

To add some turmeric to your diet, try this spicy and scintillating Indian Fried Rice.  This would work great for reheated lunches or a dinner of leftovers, as the flavors only develop more over time.  However, at our home we’ve never been able to enact that; there’s never any left!

Indian Fried Rice

Indian Fried Rice

Serving Size: Serves 2 as an entree, 4 as a side

Indian Fried Rice


  • 2 cups water
  • 1 cup brown rice
  • 1 Tbsp canola or avocado oil
  • 2 tsp cumin seeds
  • 1 medium-sized potato, chopped into cubes
  • 2 carrots, chopped
  • 1 cup cauliflower, chopped
  • 1 cup peas, fresh or frozen
  • ½ red bell pepper, chopped
  • 1 tsp ginger, grated
  • 1 Tbsp lemon juice
  • 1 tsp coriander
  • ¼ tsp turmeric
  • 1/8 tsp cayenne
  • ½ tsp garam masala
  • Cilantro, to garnish
  • Salt, to taste


  1. Boil water in a small pot. Once it is at a rolling boil, add the rice, and cover.
  2. Reduce the heat to low and cook for forty minutes.
  3. After forty minutes, turn off the heat and let it steam for five minutes.
  4. Heat the oil in a saucepan. Test the oil by adding one cumin seed. If it pops right away, the oil is ready.
  5. Add cumin seeds to the oil.
  6. Once they pop, add the potato, carrots, and cauliflower to the pan, and stir-fry them for four or five minutes.
  7. Add the green peas, bell pepper, and ginger. Continue cooking until the potatoes are thoroughly cooked and the other vegetables are crisp-tender.
  8. Turn off the heat and add the cooked rice, lemon juice, coriander, turmeric, cayenne, and garam masala and toss to combine.
  9. If necessary, add a splash of water to fully combine the spices throughout the dish.
  10. Add salt to taste and garnish with fresh cilantro.

{Pottery by Cadry Nelson at Olive Pit Pottery}


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