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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.

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)

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

Find it online: https://thefamilycooking.com/mixed-vegetable-rice/