Mixed vegetable ginger & turmeric rice

Ingredients

Here are the ingredients you will need to make this recipe.

Oil: Avocado oil is my go-to, but any neutral flavored cooking oil will work here.

Veggies: Cauliflower, carrot, onion, bell pepper, peas & garlic.

Ginger: For the best flavor, freshly grate it with a Microplane zester.

Spices: Cumin, coriander, turmeric, cayenne & salt.

Cooked brown rice: For best results, use it cold, straight from the refrigerator.

Lime juice: Freshly squeezed is best.

Raisins: They add a bit of sweetness.

Cilantro: Look for leaves that are bright green & not wilty.

Roasted cashews: They add crunch. Replace with peanuts, if you prefer.

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Cauliflower, bell pepper, peas, and onions in skillet.

Sauté cauliflower & carrots in a large skillet with oil. Add onions and bell pepper. Then throw in fresh or frozen peas.

Vegetables pushed to one side of a pan. Garlic and ginger on other side.

Push vegetables to one side of the pan, and add more oil. In that spot of oil, sauté minced garlic & zested ginger.

Incorporate the garlic & ginger with the vegetables. Then add cumin, coriander, turmeric, and a dash of cayenne.

Add cold cooked brown rice & lime juice. Stir in raisins, chopped cilantro, and salt. Finish with a handful of roasted cashews or peanuts.

Make it your own

You can easily leave out any spices or vegetables you don’t like or don’t have. Or swap out any of the vegetables with whatever is in your crisper. Simply replace with equal amounts of your preferred veg.

If the produce is on the hardier side, cook it earlier in the process – at the same time as the cauliflower and carrot. If the produce is on the lighter side – cook it later, at the same time as the onions and bell pepper.

Instead of cauliflower, use broccoli or sliced Brussels sprouts.
Instead of onions, use leeks or shallots.
Instead of carrots, use sweet potato or green beans.
In place of English peas, use sugar snap peas or chopped asparagus.
Instead of bell pepper, use zucchini.
For more turmeric flavor, you can easily double the amount.
In place of lime juice, use lemon.
Raisins can be replaced with dried cranberries or omitted.
Instead of cilantro, use parsley.

Storage instructions

Store leftovers in an airtight container in the refrigerator. It will keep for 3 to 5 days.

To reheat in a pan, add a little oil to a skillet, and bring it to a medium heat. Cook the fried rice for 5 to 10 minutes, until evenly heated.

If necessary, add a splash of water or vegetable broth if it seems dried out. A squeeze of lime juice will also bring it back to life.

To reheat in the microwave, add a splash of water or vegetable broth, and stir before reheating. That way the rice won’t get too dried out as you’re reheating it. Then heat until warm.

FAQ

Is freshly made or cold rice better for fried rice?

Cold cooked rice is best for fried rice, because it’s less prone to clumping or mushiness. With freshly made rice, it’s harder to get the right texture and even dispersement of spices, oil, and vegetables.

If you have frozen rice in the freezer, I recommend popping it into the refrigerator to thaw before making this dish.

However, if you’re in a pinch, you can use it straight from frozen into the pan. Something to keep in mind, though, is that frozen rice has very defined grains. So when you’re measuring it, it’s not going to flatten into the measuring cups in the same way as thawed rice. So you’ll likely need a little more rice than what’s listed if you’re using it straight from frozen.

Comments

5 from 8 votes (2 ratings without comment)

Mixed vegetable ginger & turmeric rice

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