Low-Fat Vegetable Fried Rice
Equipment
- Heavy-bottomed saucepan with lid
- Cooking spoon
Ingredients
- 1 ¼ cup uncooked rice approximately 250 grams
- 1 onion finely chopped
- 1 green bell pepper finely chopped
- 1 large potato peeled and cubed
- 1 tomato diced
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. each cumin and mustard seeds
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil
Instructions
- Rinse the rice under cold water until the water runs clear.
- Drain and set aside.
- Heat oil in a heavy-bottomed saucepan over medium heat.
- Add cumin and mustard seeds to the hot oil and fry for about 1 minute until fragrant.
- Add chopped onion, green bell pepper, diced tomato, and cubed potato to the pan.
- Sauté for about 5 minutes until the vegetables are slightly softened.
- Add the rinsed rice to the pan along with turmeric powder, chili powder, and salt.
- Stir to combine.
- Pour 2 1/2 cups of lukewarm water into the pan and stir once more.
- Cover the saucepan with a lid and bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer for about 25 minutes, or until the rice is cooked through and all the water is absorbed.
- Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
- Fluff the rice with a fork and garnish with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
This vegetable fried rice pairs well with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. If you prefer red wine, opt for a light-bodied and slightly chilled Beaujolais.Nutritional Information
Calories: 250 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 3 g | Fiber: 3 g | Sugar: 3 g