Name: Carrot Fried Rice
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Cuisine: indian
Ingredients: 0.25 cup chopped raw cashews or other nuts; 2 tsp oil; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 6 null curry leaves (optional); 0.5 cup chopped red onion; 4 cloves garlic finely chopped; 0.5 inch ginger finely chopped (knob); 1 null hot green chili (or use cayenne to taste later); 1 cup cauliflower florets (small florets); 1 cup packed grated or shredded carrots (use chopped for quicker); 0.5 tsp turmeric; 0.5 tsp ground coriander; 0.5 tsp garam masala (or curry powder or use ground cumin + coriander); 0.25 tsp cayenne; 0.5 cup packed chopped baby greens; 0.5 cup other quick cooking veggies (of choice such as a mix of zucchini (peas, bell pepper)); 1 tbsp ketchup; 2 tbsp water; 2 cups cooked brown rice; 0.75 tsp salt (or more); null null lemon juice; null null cilantro; null null garam masala; null null avocado (for avocado cream drizzle); null null mint chutney

Instructions

Show units in method

1

Dry roast the chopped raw cashews or other nuts (0.25 cup) on a skillet until lightly golden and set aside.
2

Heat oil (2 tsp) in a large skillet over medium heat. When the oil is hot, add cumin seeds (0.5 tsp) and mustard seeds (0.5 tsp) and let them cook until they change color considerably or start to pop. Add the leaves (6 curry), chopped red onion (0.5 cup), garlic finely chopped (4 cloves), knob ginger finely chopped (0.5 inch), green chili (1 hot) and a pinch of [salt]. Cook for 3 to 4 minutes or until translucent.
3

Add the cauliflower florets (1 cup) and mix. Cover and cook for 5 minutes. Add the packed grated or shredded carrots (1 cup) and a splash of [water]. Cover and cook for 3 minutes. Add the turmeric (0.5 tsp), ground coriander (0.5 tsp), garam masala (0.5 tsp), and cayenne (0.25 tsp) and mix in for a few seconds. Add the packed chopped baby greens (0.5 cup), other quick cooking veggies (0.5 cup), ketchup (1 tbsp) and a splash of [water]. Cover and cook for 4 to 5 minutes or until the cauliflower is cooked al dente or to preference.
4

Add the cooked brown rice (2 cups), salt (0.75 tsp) and roasted nuts and toss well. Taste and adjust salt and heat. Add more [salt] and [cayenne] if needed. Reduce heat to low. Cover and cook for 5 minutes. Garnish with a liberal drizzle of [lemon juice], some [garam masala] and [cilantro] and serve. Serve as is, or with dal, curries or a drizzle of avocado cream (blended avocado lemon cilantro salt and pepper), or with [mint chutney].