Mixed Vegetable Rice

Why You’ll Love This Recipe

Mixed Vegetable Rice is wholesome, satisfying, and packed with the goodness of various vegetables. It’s ideal for those looking for a healthy yet tasty meal option that’s easy to whip up. Naturally vegetarian and gluten-free, it can be easily made vegan. With minimal effort, you get a colorful plate full of fiber, flavor, and comfort. This dish also allows endless customization, making it a practical recipe for any day of the week.

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)
• Mixed vegetables (carrot, beans, peas, corn, bell peppers, etc., finely chopped)
• Oil or ghee
• Onion (thinly sliced)
• Green chilies (slit or chopped)
• Ginger-garlic paste
• Cumin seeds
• Mustard seeds (optional)
• Curry leaves (optional)
• Turmeric powder
• Red chili powder
• Garam masala or curry powder
• Salt
• Fresh coriander leaves (for garnish)

Directions

1. Heat oil or ghee in a large pan or wok over medium heat.
2. Add cumin seeds (and mustard seeds, if using) and let them splutter.
3. Add onions and sauté until translucent.
4. Stir in green chilies and ginger-garlic paste. Cook until the raw smell disappears.
5. Add chopped vegetables and sauté for 5–7 minutes until they are cooked but still have a slight crunch.
6. Sprinkle turmeric powder, red chili powder, and garam masala. Mix well.
7. Add salt to taste and stir everything together.
8. Gently fold in the cooked rice and mix until the rice is evenly coated with the spices and vegetables.
9. Cook for another 2–3 minutes, then turn off the heat.
10. Garnish with fresh coriander leaves and serve warm.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes to prepare, especially if using pre-cooked rice.

Variations

• Make it vegan: Use oil instead of ghee.
• Add protein: Toss in paneer cubes, tofu, or cooked chickpeas for added protein.
• Spicy version: Increase green chilies or add a dash of black pepper or garam masala.
• Use brown rice: Substitute with brown rice or quinoa for a healthier base.
• Herbed rice: Add mint leaves or a dash of lemon juice for a refreshing twist.

Storage/Reheating

Store Mixed Vegetable Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a little water and warm it in a microwave or in a pan over low heat until heated through. Stir occasionally to avoid burning at the bottom.

FAQs

What type of rice is best for this recipe?

Basmati or long-grain rice works best for a non-sticky, fluffy texture, but any cooked rice can be used.

Can I use frozen vegetables?

Yes, frozen mixed vegetables are convenient and work well. Thaw slightly before adding to the pan.

Is this dish spicy?

It’s mildly spiced, but you can adjust the heat by varying the quantity of chilies and spices.

Can I make this recipe ahead of time?

Yes, it’s perfect for meal prep and stays good in the fridge for a couple of days.

Can I skip onions or garlic?

Yes, you can make a no-onion, no-garlic version for fasting or specific dietary needs.

What goes well with Mixed Vegetable Rice?

It pairs well with raita, pickle, papadam, or a simple curry or dal.

Can I add cooked lentils or beans?

Yes, cooked lentils or beans like black-eyed peas or chickpeas add protein and texture.

How do I prevent the rice from turning mushy?

Use cooled or day-old rice and handle it gently while mixing with the vegetables.

Is this recipe suitable for kids?

Yes, just reduce the spices and chop the vegetables finely for easier chewing.

Can I use leftover rice?

Absolutely. This dish is a great way to repurpose leftover rice into a wholesome meal.

Conclusion

Mixed Vegetable Rice is a vibrant, easy-to-make dish that’s as nutritious as it is flavorful. With a variety of textures and the comfort of aromatic spices, it’s a go-to meal that can be made in under 30 minutes. Whether you’re using leftover rice or starting from scratch, this recipe is a delicious way to get more veggies into your day.

Mixed Vegetable Rice

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Mixed Vegetable Rice is a quick and colorful one-pot dish made by combining cooked rice with sautéed vegetables and aromatic spices. It’s wholesome, customizable, and perfect for busy weeknights or lunchboxes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 2 cups cooked rice (preferably cooled or day-old)
• 1.5 cups mixed vegetables (carrot, beans, peas, corn, bell peppers, finely chopped)
• 2 tablespoons oil or ghee
• 1 medium onion, thinly sliced
• 1–2 green chilies, slit or chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds (optional)
• 6–8 curry leaves (optional)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala or curry powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves (for garnish)

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Instructions

1. Heat oil or ghee in a large pan or wok over medium heat.
2. Add cumin seeds and mustard seeds (if using) and let them splutter.
3. Add sliced onions and sauté until translucent.
4. Stir in green chilies and ginger-garlic paste. Cook until the raw smell disappears.
5. Add chopped vegetables and sauté for 5–7 minutes until they are tender yet slightly crisp.
6. Sprinkle turmeric powder, red chili powder, and garam masala. Mix well.
7. Add salt to taste and stir to combine the spices with the vegetables.
8. Gently fold in the cooked rice, mixing until everything is evenly combined.
9. Cook for another 2–3 minutes. Turn off the heat.
10. Garnish with fresh coriander leaves and serve warm.

Notes

• Use day-old rice to avoid mushy texture.
• Adjust spice levels to suit your taste.
• Frozen vegetables can be used—thaw slightly before cooking.
• Add paneer, tofu, or beans for extra protein.
• Lemon juice or mint leaves can enhance freshness.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg