Why You’ll Love This Recipe
Carrot Rice is quick to prepare, naturally vegetarian, and packed with the sweetness and nutrition of carrots. It’s a great way to use leftover rice and can be made with minimal ingredients in under 30 minutes. The spices are subtle yet flavorful, making it appealing to both kids and adults. This dish is also highly customizable—add nuts, herbs, or extra veggies to suit your taste.
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)
- Carrots (grated or finely chopped)
- Oil or ghee
- Mustard seeds
- Cumin seeds
- Green chilies (slit or chopped)
- Curry leaves (optional)
- Onion (thinly sliced)
- Ginger (grated or minced)
- Turmeric powder
- Red chili powder (optional)
- Salt
- Lemon juice (optional, for brightness)
- Fresh coriander leaves (for garnish)
Directions
- Heat oil or ghee in a pan over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add green chilies and curry leaves (if using), and sauté briefly.
- Add sliced onions and sauté until soft and lightly golden.
- Stir in grated ginger and cook for a few seconds until aromatic.
- Add the grated carrots and sauté for 4–5 minutes until they soften slightly.
- Sprinkle turmeric powder, red chili powder (if using), and salt. Mix well.
- Add the cooked rice and mix gently until the rice is evenly coated with the carrot mixture.
- Cook for another 2–3 minutes, then turn off the heat.
- Squeeze in a bit of lemon juice and garnish with fresh coriander leaves. Serve warm.
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 nuts: Include roasted cashews or peanuts for extra crunch.
- Add peas or corn: For more color and sweetness, toss in green peas or corn.
- Spicy version: Add more chilies or crushed pepper for extra heat.
- South Indian-style: Add grated coconut at the end for a traditional flavor.
Storage/Reheating
Store Carrot Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a little water and warm in the microwave or on the stovetop over low heat until heated through.
FAQs
What type of rice is best for Carrot Rice?
Long-grain rice like basmati or medium-grain rice such as sona masoori works best. Day-old rice helps maintain a fluffy texture.
Can I use raw carrots?
Yes, use fresh raw carrots—either grated or finely chopped—for best flavor and texture.
Is this dish spicy?
It’s mildly spiced, but you can adjust the spice level to your taste by increasing or decreasing chilies and chili powder.
Can I add garlic?
Yes, garlic can be added along with ginger for extra flavor.
Is Carrot Rice kid-friendly?
Yes, its mild flavor and slight sweetness from the carrots make it appealing to kids.
Can I skip onions?
Yes, the dish can still be made without onions, especially for a simpler or no-onion version.
What can I serve with Carrot Rice?
It pairs well with curd, raita, pickle, or a simple papadam.
Can I add cooked lentils?
Yes, moong dal or toor dal can be added for extra protein and nutrition.
Can I prepare this dish in advance?
Yes, it holds up well for meal prep and reheats beautifully.
Can I make this in a pressure cooker or Instant Pot?
This version is best for stovetop or sauté mode in Instant Pot using pre-cooked rice, but you can cook rice and carrots together for a one-pot version if preferred.
Conclusion
Carrot Rice is a quick, nutritious, and flavorful dish that turns humble ingredients into something truly satisfying. With its vibrant color and gentle spices, it’s perfect for any meal and easily adaptable to your taste. Whether you’re looking for a lunchbox recipe, a light dinner, or a clever way to include more veggies in your diet, Carrot Rice is a must-try.
PrintCarrot Rice
Carrot Rice is a vibrant, mildly spiced rice dish made with sautéed carrots, aromatics, and simple Indian spices. It’s quick, wholesome, and perfect for lunch, dinner, or lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 15 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 rice)
- 1 cup carrots (grated or finely chopped)
- 2 tablespoons oil or ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1–2 green chilies (slit or chopped)
- 6–8 curry leaves (optional)
- 1 medium onion (thinly sliced)
- 1 teaspoon grated or minced ginger
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- 1 teaspoon lemon juice (optional)
- 2 tablespoons fresh coriander leaves (for garnish)
Instructions
- Heat oil or ghee in a pan over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add green chilies and curry leaves (if using), and sauté briefly.
- Add sliced onions and sauté until soft and lightly golden.
- Stir in grated ginger and cook for a few seconds until aromatic.
- Add grated carrots and sauté for 4–5 minutes until they soften slightly.
- Sprinkle turmeric powder, red chili powder (if using), and salt. Mix well.
- Add the cooked rice and mix gently until evenly coated with the carrot mixture.
- Cook for another 2–3 minutes, then turn off the heat.
- Squeeze in lemon juice (optional) and garnish with coriander leaves. Serve warm.
Notes
- Use day-old rice for the best texture and to prevent clumping.
- Customize with peas, corn, nuts, or grated coconut for added texture and flavor.
- Adjust spice levels by modifying green chilies or chili powder.
- Pairs well with curd, raita, or pickle for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
