Curried Rice

Why You’ll Love This Recipe

Curried Rice is both delicious and incredibly easy to make. It’s a great way to repurpose leftover rice into a flavorful, satisfying meal in just minutes. The warm curry spices blend perfectly with vegetables and herbs to create a dish that’s comforting yet exciting. Naturally vegetarian and easily made vegan and gluten-free, this dish is highly adaptable and family-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (preferably cooled or day-old rice)
• Oil or ghee
• Onion (finely chopped)
• Garlic (minced)
• Ginger (minced)
• Green chilies (optional, for heat)
• Mixed vegetables (peas, carrots, bell peppers, corn, etc.)
• Curry powder
• Turmeric powder
• Salt
• Black pepper (optional)
• Fresh coriander leaves (for garnish)
• Lemon juice (optional, for brightness)

Directions

1. Heat oil or ghee in a large pan over medium heat.
2. Add chopped onions and sauté until soft and translucent.
3. Stir in minced garlic, ginger, and green chilies. Cook until aromatic.
4. Add the mixed vegetables and sauté for 5–7 minutes until tender.
5. Sprinkle in curry powder, turmeric, salt, and black pepper (if using). Mix well.
6. Add the cooked rice and toss gently until the rice is evenly coated with the spices and vegetables.
7. Cook for another 2–3 minutes, allowing the flavors to meld.
8. Turn off the heat, stir in lemon juice if desired, and garnish with chopped coriander leaves.
9. Serve hot.

Servings and timing

This recipe serves 3–4 people and takes about 25 minutes to prepare using pre-cooked rice.

Variations

• Make it vegan: Use oil instead of ghee.
• Add protein: Include tofu, paneer, chickpeas, or boiled eggs.
• Spicy version: Add red chili flakes, extra green chilies, or hot curry powder.
• Mild version: Use mild curry powder and skip the green chilies.
• Add coconut: Stir in a little coconut milk for a creamy variation with a tropical touch.

Storage/Reheating

Store Curried Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a little water over the rice and warm it in a microwave or on the stovetop over low heat, stirring occasionally until heated through.

FAQs

What kind of rice is best for Curried Rice?

Long-grain rice like basmati or jasmine is ideal for its fluffy texture, but any pre-cooked rice will work.

Can I use store-bought curry powder?

Yes, any curry powder you prefer—mild, medium, or hot—can be used for flavoring the dish.

Is Curried Rice spicy?

It can be as mild or spicy as you like, depending on the type and quantity of curry powder and chilies used.

Can I add cooked meat to this dish?

Yes, cooked chicken, beef, shrimp, or lamb can be added for a non-vegetarian version.

Can I make it with freshly cooked rice?

Yes, but allow the rice to cool a bit before mixing to avoid it becoming mushy.

What vegetables work best?

Carrots, peas, bell peppers, corn, beans, and even spinach or broccoli work well.

Can I skip onion and garlic?

Yes, you can make a no-onion, no-garlic version with just ginger and spices.

What can I serve with Curried Rice?

It pairs well with raita, chutney, grilled veggies, dal, or a simple cucumber salad.

How do I prevent the rice from clumping?

Use cooled, day-old rice and toss gently while mixing to keep the grains separate.

Can I freeze Curried Rice?

Yes, cool completely and freeze in an airtight container for up to a month. Thaw and reheat before serving.

Conclusion

Curried Rice is a flavorful, adaptable dish that transforms basic rice and vegetables into a spiced, satisfying meal. Whether you’re looking for a quick lunch, a dinner side, or a wholesome main, this dish offers both convenience and taste. With just a few spices and everyday ingredients, Curried Rice is a go-to recipe you’ll turn to again and again.

Curried Rice

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Curried Rice is a vibrant and flavorful dish made by tossing cooked rice with aromatic curry spices and sautéed vegetables. It’s quick, customizable, and perfect for weeknight meals or as a festive side.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 2 cups cooked rice (preferably cooled or day-old)
• 2 tablespoons oil or ghee
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 green chili, chopped (optional)
• 1.5 cups mixed vegetables (peas, carrots, bell peppers, corn, etc.)
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1/4 teaspoon black pepper (optional)
• 1 teaspoon lemon juice (optional)
• 2 tablespoons chopped fresh coriander leaves (for garnish)

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Instructions

1. Heat oil or ghee in a large pan over medium heat.
2. Add chopped onions and sauté until soft and translucent.
3. Add garlic, ginger, and green chili (if using). Sauté until aromatic.
4. Add mixed vegetables and cook for 5–7 minutes until tender.
5. Sprinkle curry powder, turmeric, salt, and black pepper (if using). Mix well.
6. Add the cooked rice and gently toss until evenly coated with the spices and vegetables.
7. Cook for another 2–3 minutes to blend the flavors.
8. Turn off the heat, stir in lemon juice if desired, and garnish with chopped coriander leaves.
9. Serve hot.

Notes

• Use day-old rice for best texture and to avoid clumping.
• Adjust curry powder and chili to control heat level.
• For a creamy twist, add a few tablespoons of coconut milk before adding the rice.
• Use any vegetables you have on hand.
• Great as a main dish or served alongside curries, dal, or raita.

Nutrition

• Serving Size: 1 cup
• Calories: 230
• Sugar: 3g
• Sodium: 310mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg