Coriander Fried Rice
A vibrant and aromatic Indo-Chinese fried rice packed with the fresh flavor of coriander. This quick and easy one-pot meal is perfect for a weeknight dinner, ready in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Coriander Paste
- b.In a blender or food processor, combine the packed coriander leaves, green chillies, chopped ginger, garlic cloves, and lemon juice.
- c.Blend until you get a smooth, vibrant green paste. You may need to add 1-2 tablespoons of water to help it blend, but use as little as possible to keep the paste thick.
- 2
Step 2
- a.Stir-fry Vegetables
- b.Place a large wok or heavy-bottomed pan over high heat. Once hot, add the vegetable oil.
- c.Add the white parts of the spring onions and stir-fry for 30 seconds until fragrant.
- d.Add the chopped carrot, green beans, and bell pepper. Continue to stir-fry on high heat for 3-4 minutes until the vegetables are crisp-tender.
- 3
Step 3
- a.Cook the Paste and Add Rice
- b.Reduce the heat to medium. Add the prepared coriander paste to the wok with the vegetables.
- c.Sauté for 1-2 minutes, stirring constantly, until the raw smell of garlic and ginger disappears and the paste is fragrant.
- d.Add the cold, cooked basmati rice to the wok. Use a spatula to gently break up any large clumps.
- 4
Step 4
- a.Season and Finish
- b.Increase the heat back to high. Drizzle the soy sauce and vinegar over the rice.
- c.Sprinkle with salt and black pepper powder.
- d.Toss everything together vigorously for 2-3 minutes, ensuring each grain of rice is coated with the green paste and sauces. The rice should be heated through and slightly toasted.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Fold in the green parts of the spring onions.
- c.Taste and adjust seasoning if necessary.
- d.Serve the Coriander Fried Rice hot, garnished with a few extra coriander leaves if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice. This is the most crucial tip for perfect fried rice, as it prevents the grains from becoming mushy and sticky.
- 2Maintain high heat while stir-frying the vegetables and rice. This ensures the veggies stay crunchy and the rice gets a slightly smoky 'wok hei' flavor.
- 3Avoid overcrowding the pan. If your wok isn't large enough, cook the rice in two separate batches to ensure it fries rather than steams.
- 4Prep all your ingredients (chopping veggies, making the paste) before you start cooking. Stir-frying is a very fast process.
- 5For a richer flavor, you can add a teaspoon of toasted sesame oil at the very end, after turning off the heat.
Adapt it for your goals.
Protein Boost
Add 1 cup of cubed paneer, firm tofu, or shredded cooked chicken along with the vegetables for a more substantial meal.
Nutty CrunchNutty Crunch
Garnish with 2-3 tablespoons of roasted peanuts or cashew nuts for added texture and flavor.
Grain SwapGrain Swap
For a healthier alternative, substitute basmati rice with cooked quinoa or brown rice. Adjust cooking time as needed.
Spicier VersionSpicier Version
Add 1 teaspoon of Schezwan sauce or red chilli paste along with the soy sauce for an extra kick of heat.
Why this is on our healthy list.
Rich in Antioxidants
Coriander, garlic, and ginger are loaded with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Aids Digestion
Ginger is well-known for its digestive properties, helping to soothe the stomach. The fiber from the vegetables also promotes healthy gut function.
Good Source of Fiber
The inclusion of various vegetables like carrots, beans, and bell peppers makes this dish a good source of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Frequently asked questions
One serving of Coriander Fried Rice contains approximately 325-350 calories, depending on the amount of oil and specific vegetables used. It's a relatively light yet satisfying main course.