Curry Vegetable Fried Rice
A vibrant vegan fried rice infused with curry powder, crisp vegetables, and savory spices — flavorful, fast, and full of color.
Ingredients
- 2 cups cooked and cooled rice preferably a day old
- 1 tablespoon coconut oil
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 small onion finely chopped
- ½ cup carrots diced
- ½ cup bell peppers chopped
- ½ cup peas
- ½ teaspoon turmeric powder
- 1½ teaspoons curry powder
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- 1 tablespoon green onions for garnish
Instructions
- Heat both oils in a wok over medium-high heat.
- Add garlic and onion; sauté until golden and aromatic.
- Toss in carrots, peas, and bell peppers; stir-fry until tender.
- Add rice and mix until evenly coated with oil.
- Sprinkle turmeric and curry powder; stir until golden perfection.
- Pour soy sauce and rice vinegar; toss until every grain shines.
- Season with salt and pepper to taste.
- Garnish with green onions and serve hot — extra points for eating straight from the pan.
Notes
Nutritional Values (Per Serving)
- Calories: 395
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 9 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 38%
- Vitamin A: 24%
- Iron: 13%
- Magnesium: 9%
- Calcium: 7%
Additional Notes / Tips
- Always use cold rice — hot rice turns into clingy chaos.
- Add a splash of coconut milk for creamier richness.
- A pinch of chili flakes gives the curry a bold kick.
- Pair it with cucumber salad for a refreshing balance.
- Pro tip: this tastes even better the next day (if it survives that long).