Monday, June 22, 2015

Confetti Fried Rice (Vegetarian)


 I usually cook a large pot of brown rice when I make a rice and curry meal.  Sometimes the curries get finished, but we have a lot of left over rice.  Fried rice is perfect dish to make with leftover rice.   
This is a wonderful savory fried rice that I make with the vegetables I always have on hand at home. Of course, you can add any vegetable or frozen bag of mix veggies that you have in your fridge/freezer.  That means this dish can be made in so many different ways by what you add to it.  
I love getting a brand new dish out of leftovers.  After eating this rice, you will purposely make extra rice just so you can have this the next day. 

4 cups cooked and cooled rice (brown or white)
1 Tbs canola oil
1Tbs butter or margarine
1 (small piece) cinnamon stick
12-15 curry leaves
2-3 green cardamom pods
2-3 cloves
1 onion finely diced
2 large carrots grated
1 red bell pepper finely diced
1-2 green chile finely diced
1 tbs grated ginger
1 tbs grated garlic
red chili flakes (to taste)
1 cup frozen peas

Always remember that you can remove cardamom, cloves or cinnamon sticks before serving dish.  They are not fun to eat directly.  Curry leaves are fine to eat.


Cook rice and have it waiting.  I do recommend the basmati variety because of it's nutty flavor. Heat oil and butter in large frying pan and add cinnamon stick, curry leaves, cardamom pods and cloves for 30-45 seconds.

 Next add onion, garlic and ginger (season with a little salt).  Saute for 2-3 minutes until onions start to soften.  Then add the peppers, chilies and carrots and season with a little salt.  Saute for another 4-5 minutes. 

  Next add the red chili flakes and the frozen peas.  Mix all ingredients together well.  Finally add the cooked rice and incorporate well. Check for salt and season as needed. Serve with salad.  Enjoy.

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