Vegetable Fried Rice

Sarika Chauhan's picture

Aug. 06, 2013

This vegetable fried rice is easy to make if you have some leftover rice. In fact this works the best, as cold rice does not stick to the pan or wok.


Mustard oil 1 Tablespoon
Cumin seeds 1 Teaspoon
Green chilies 1 Teaspoon , finely chopped
Onions 1/4 Cup (4 tbs) , finely chopped
Turmeric powder 1/4 Teaspoon
Tomatoes 1/4 Cup (4 tbs) , finely chopped
Mushrooms 1/4 Cup (4 tbs) , sliced
Green beans 1/4 Cup (4 tbs) , sliced
Red bell pepper 2 Tablespoon , finely chopped
Yellow bell pepper 2 Tablespoon , finely chopped
Baby corn 2 Tablespoon , sliced
Salt To Taste
Cooked basmati rice 2 Cup (32 tbs)



1. In a skillet, add in the mustard oil and temper with cumin seeds and green chilies.

2. Add in the onion and sauté for a few seconds. Season the mixture with turmeric powder.

3. Add in the tomatoes, mushrooms, green beans, red bell pepper, yellow bell pepper, baby corn and season with salt. Cook the vegetables until done.

4. Add in the rice in small batches and fold in well. Cover the skillet with a lid for 2 minutes.


5. Garnish the Fried Rice with cilantro and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 182Calories from Fat 39

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 119 mg4.96%

Total Carbohydrates 32 g10.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet