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Turmeric-fried veggie rice

Vegetable fried rice recipe with turmeric

Turmeric-fried veggie rice

Name: Turmeric-fried veggie rice
Total time: 40 min
Yield: Serves 6
Ingredients: 2 tbsp vegetable oil plus a little to fry the eggs; 250g chestnut mushrooms sliced; 75g ginger finely grated; 2 thumb-sized pieces fresh turmeric peeled and finely grated (or ground turmeric 1 heaped tsp); 2 red chillies seeded and finely chopped; 4 fat cloves garlic thinly sliced; 4 lime leaves shredded; 8 brussels sprouts thinly sliced; 350g ready-cooked basmati rice chilled; 6 medium eggs; 4 spring onions thinly sliced; 2 medium carrots peeled into ribbons; a small bunch coriander finely chopped; sriracha or sweet chilli sauce to serve

Sabrina Ghayour

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Serves 6

Easy

Total time: 40 mins

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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

Gluten free

Vegetarian

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Alternatives

Complete the dish

Make this vibrant turmeric-fried rice, then check out our recipe for egg fried rice, tofu fried rice and more fried rice recipes.

Ingredients

Nutrition

2 tbsp vegetable oil

plus a little to fry the eggs
250g chestnut mushrooms

sliced
75g ginger

finely grated
2 thumb-sized pieces fresh turmeric

peeled and finely grated (or ground turmeric 1 heaped tsp)
2 red chillies

seeded and finely chopped
4 fat cloves garlic

thinly sliced
4 lime leaves

shredded
8 brussels sprouts

thinly sliced
350g ready-cooked basmati rice

chilled
6 medium eggs
4 spring onions

thinly sliced
2 medium carrots

peeled into ribbons
a small bunch coriander

finely chopped
sriracha or sweet chilli sauce

to serve

Nutrition: per serving

kcal279

low
fat14.5g
saturates2.6g
carbs20.9g
sugars4.2g
fibre4.8g
protein13.9g
salt0.3g

Method

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...

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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