Masala Rice With Vegetables
Fragrant spicy aromatic basmati rice, stir fried with golden crispy potatoes and mixed vegetables. This can be served as an entree or side.
Equipment
- Large saute pan or wok
- Large mixing bowl
Ingredients
- 2-3 cups basmati rice cooked and cold
- 1 tsp garam masala
- 1/2 tsp chili powder optional
- 1/2 tsp turmeric
- 2 tbsp coriander or parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 large potato russet cut into 1/8 inch wedges
- 3 cloves garlic
- 1/2 cup red onions diced
- 1/2 tsp mustard seeds black
- 1/2 tsp cumin seeds
- 2 large eggs
- 1/4 cup mix vegetables
- 1 tsp vegetarian oyster sauce
- 1/4 cup bell peppers red, orange
- 1 large lime cut into 8 wedges
- 3-4 tbsp cooking oil neutrally flavored
Instructions
Marinading The Rice
- In a large mixing bowl combine rice, garam masala, turmeric, chili powder, 1/2 of the salt, 11/2 tbsp of parsley or coriander and black pepper.
- Using your hands, mix rice and spices together until all grains of rice are coated. Use gentle pressure when mixing in the marinade so the grains of rice don't break. Set aside for 10 – 15 minutes.
Frying potatoes
- In a wok or sauté pan heat oil. Dry potatoes thoroughly and add to hot oil. Pan fry until golden, flip and continue frying until both sides are golden and crispy. The potatoes will be fork tender.
- Push potatoes to the side of the pan. Add mustard seeds and allow to sizzle. Add cumin seeds and let them pop about 30 seconds. Add diced onions and sprinkle with the rest of the salt and cook until they are translucent. Add garlic and cook for 60 seconds or until fragrant.
Fried Rice
- Add rice and stir fry for 2 minutes. Push rice to the side of the pan, crack eggs directly into the space created and lightly scramble. Allow to set slightly approximately 20-30 seconds.
- Cover the eggs over with the sautéed rice and allow to sit for 30 seconds.
- Add mixed vegetables and bell peppers to the pan. Continue to stir fry for 3 minutes. Turn the heat off and fold in the rest of the coriander and drizzle with vegetarian oyster sauce. Mix well and serve with a wedge of lime.
Notes
This recipe is so versatile.
It can easily be veganized by leaving out the eggs.
It can be made pescetarian by searing shrimp prior to cooking the potatoes.
Or pan sear chicken before cooking potatoes for the flexitarian palate. Traditionally, masala rice/Maharashtrian Style Rice doesn’t have eggs, parsley or mixed vegetables, that’s my twist.
It can easily be veganized by leaving out the eggs.
It can be made pescetarian by searing shrimp prior to cooking the potatoes.
Or pan sear chicken before cooking potatoes for the flexitarian palate. Traditionally, masala rice/Maharashtrian Style Rice doesn’t have eggs, parsley or mixed vegetables, that’s my twist.
Nutrition
Serving: 6ServingsCalories: 199kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 1gCholesterol: 62mgSodium: 255mgPotassium: 224mgFiber: 2gSugar: 1gVitamin A: 728IUVitamin C: 13mgCalcium: 26mgIron: 1mg
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