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Indian Vegetarian Curried Fried Rice

Indian Vegetarian Curried Fried Rice


  • 2 tablespoons peanut or vegetable oil, divided
  • 1/2 cup chopped onion
  • 1 tablespoon minced ginger
  • 1 cup green beans, cut into 3/4-inch pieces
  • 1/2 cup diced carrots
  • 1 tablespoon curry powder
  • 3 cups cooked brown rice
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup halved cherry tomatoes
  • 2 tablespoons low-sodium soy sauce
  • 1/8 teaspoon freshly ground black pepper


  1. Heat a 14-inch flat-bottom wok or 12-inch skillet over high heat. Swirl in 1 tablespoon oil, add onion and ginger, and stir-fry 10 seconds until ginger is fragrant. Add green beans and carrots. Using a metal spatula, stir-fry for 1 minute until beans are bright green. Stir in curry powder and stir-fry 5 seconds until fragrant. Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it's well combined with vegetables. Add chickpeas, tomatoes, soy sauce, and pepper, and stir-fry for 1 minute until mixture is heated through.

Nutrition Information

Per serving: 337 kcal cal., 9 g fat (1 g sat. fat), 464 mg sodium, 8 g fiber, 4 g sugar, 8 g pro., 66 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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