Vegetable Fried Rice Recipe with Turmeric

Turmeric-fried veggie rice

  • serves 6
  • Easy

Try our vibrant turmeric-fried rice. This colourful recipe is packed with punchy flavour and super simple to make. Plus, it comes in under 300 calories per serving


*This recipe is gluten-free according to industry standards



  • vegetable oil 2 tbsp, plus a little to fry the eggs
  • chestnut mushrooms 250g, sliced
  • ginger 75g, finely grated
  • fresh turmeric 2 thumb-sized pieces, peeled and finely grated (or ground turmeric 1 heaped tsp)
  • red chillies 2, seeded and finely chopped
  • garlic 4 fat cloves, thinly sliced
  • lime leaves 4, shredded
  • brussels sprouts 8, thinly sliced
  • ready-cooked basmati rice 350g, chilled
  • eggs 6 medium
  • spring onions 4, thinly sliced
  • carrots 2 medium, peeled into ribbons
  • coriander a small bunch, finely chopped
  • sriracha or sweet chilli sauce to serve


  • Step 1

    Heat the oil in a large frying pan or wok, add the mushrooms and fry for 5 minutes or until all of their moisture has evaporated. Add the ginger, turmeric, chillies, garlic and kaffir lime leaves, followed by the brussels sprouts, and fry for 1 minute.

  • Step 2

    Add the rice, stir well and add a few tablespoons of water. Cover the pan with a lid for 1 minute, shaking the pan a few times to prevent sticking.

  • Step 3

    Fry the eggs in a separate frying pan in a little vegetable oil to your liking.

  • Step 4

    Remove the lid from the rice and stir well before adding the spring onions, carrot ribbons, coriander and a generous amount of seasoning. Give everything one final stir and serve with a fried egg and a drizzle of sriracha or sweet chilli sauce, if you like.

Try one of our other healthy vegetarian recipes here...

Courgetti Salad Recipe | Vegan Asian Salad

Nutritional Information

  • Kcals 279
  • Fat 14.5g
  • Saturates 2.6g
  • Carbs 20.9g
  • Sugars 4.2g
  • Fibre 4.8g
  • Protein 13.9g
  • Salt 0.3g