Vegan Curried rice is a delicious blend of garden fresh vegetables tossed in a wok with a little ginger, curry and garlicky fried brown rice. Heavy on the VEGGIES and light on the RICE!
Table of contents
Vegan Curried Rice
SIMPLE-HEALTHY-DELICIOUS
Our 3 new favorite words when it comes to preparing meals and keeping everyone in your family happy and healthy. Vegetable Curry Rice is a delicious stir fried side dish or main. Low prep, low fuss and just 8 little ingredients. Our favorite part is you can get this little number on your table in less than 15 minutes.
Make It Just the Way You Like It
You are just going to love this Vegan curried rice as it is so warming and comforting. The fresh ginger and garlicky aromatics and then the kick of the curry hits you and you will be swooning for more. You can make this dish as mild or as spicy as you like it. If you are new to curry powder, start out with just a little bit like ½ teaspoon and taste and keep adding a little more until you get to the spice level and heat your family desires. If you are on the fence about purchasing a mild curry powder, be sure to also try our Ground Turkey Sweet Potato Curry, Cozy Chicken Curry Soup or our Curried Tuna Salad Roll Ups.
Dietary Needs
Vegan Curried Rice is happily vegan, of course, but is also gluten-free, dairy free, egg free and nut free. As we are starting to approach the spring season, it is hard to let go of the long sweat pants, oversized sweaters and snow boots.
I know it is hard to picture the ground without snow but before you know it will be time for shorts, t-shirts, flip-flops (Thongs for all of my Auzzie readers) and the dreaded swim attire... Seriously this is a scary thought! We have started to take small delicious steps to meeting my goals of reducing sugar from diet, eating loads of colorful vegetables, eating lean proteins and eating more healthy carbs.
Vegetables For the Win!
Vegan Curried Rice is a simple way to meet our health goals. We enjoy eating loads of colorful vegetables and eating just a tiny bit of carbohydrates in the form of brown rice. I know that usually rice is the main ingredient in fried rice dishes. Today, the star of the show are the fresh veggies and spices. Seriously, this whole dish only has about 1 cup cooked brown rice and this is for 4 people. This is a great way to keep any diabetics in your family happy. They get to eat fried rice, well mostly veggies...but with a few grains of rice.
How To Make Vegetable Fried Rice?
You can use whatever veggies you happen to have in your crisper and this dish will delicious. Just remember to cut everything up in about the same size and fry your harder vegetables first and then add your softer vegetables at the end. Here are the order of operations for making vegetable fried rice.
- Oil and aromatics like garlic and ginger always go in first.
2. Add you harder vegetables like carrots and broccoli with a tablespoon of water and put on the lid to lightly steam for a moment.
3. Then add rice, curry powder and quick cooking spinach and get that wok moving over high heat. Sometimes you have to add a little more oil in the pan before doing this depending on which sort of pan you are using.
More Delicious Rice Recipes
Check out our post for Hong Kong Fried Rice, if you would like to learn all the in's and outs of how to make the best fried rice. Another fried recipe that is a huge hit is our Hawaiian Luau Rice as it is fun and super easy to make. If you like the idea of making a side dish all in one pot, be sure to try our Lemon Pepper Rice as it is sure to please.
Vegan Curried Rice the perfect dish to transition from winter to spring. It is light and full of vegetables but warming from the spices.
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Vegan Curried Rice
Ingredients
- 1 tablespoon olive oil
or oil of choice - 2 teaspoon ginger
freshly grated (or 1 teaspoon dried ground) - 2 cloves garlic
peeled and minced (or ½ teaspoon dried ground) - 2 carrots small (or about ½ cup) chopped in smaller thin pieces so it cooks quickly
- 1 head broccoli chopped into small florets (you can also use some of the peeled stem if you chop into small pieces so that it cooks quickly
- salt and pepper to taste
- 1 tablespoon water
- 1 cup brown rice
cooked - 1 teaspoon curry powder
or to taste for your desired heat level - 1 cup spinach chopped fresh (optional)
Instructions
- Make sure you have all of your items chopped and ready to go as this recipe is going to go fast. In a wok or frying pan, add your oil and heat to medium high heat. Add your fresh ginger and garlic (please note if you are using dried ground ginger and garlic add these only after you have added your vegetables to the wok) and stir fry just until aromatic then quickly add your carrots and broccoli. Keep stirring and keep the items in your wok moving. Add salt and pepper to taste and add 1 tablespoon of water and put on lid for about 1 minute, just to do a flash steam of your veggies. DO NOT overcook. You want your vegetables to be crisp aldente. (You can use any vegetables you have in your crisper for this recipe)
- Remove lid from your wok/frying pan and toss your veggies. The water should be evaporated. Add the cooked brown rice and curry powder and toss until all of the rice is well coated. (If your rice starts to stick then add just a touch more olive oil). Add a handful of spinach and just toss until wilted about 1 minute. Taste test your stir fry and adjust seasoning as desired.
- Serve your delicious vegan curried rice hot from the wok. Enjoy!
Eha says
As you know I do not keep diets but I am happy to reach for this colourful bowl any time ! Love the fact you have used brown rice and what fun to change the spice and herb pattern every time one cooks it ! I often steam the harder vegetables for just a minute or two before stir-frying just to take the edge off the bite . . . come to think of it this would be a luvverly lunch during the upcoming Long Weekend . . .
HWC Magazine says
Thank you Eha. Brown rice does take longer to cook but we really love that nutty flavor. Enjoy a relaxing weekend! Take good care of yourself. 😉
Aubry says
What a nice side dish. My granddaughter is vegan and I will try this when she visits again
HWC Magazine says
Thanks Aubry. The curry powder gives this vegan fried rice a delicious pop of flavor. Take Care
Christine | Mid-Life Croissant says
This is so loaded with good stuff, Bobbi. I really need to use ginger more often. I love it so much. Thanks for linking up at #SaucySaturdays.
Healthy World Cuisine says
Thank you Christine. Everyone loves #SaucySaturdays as they are so fun.
AiPing | Curious Nut says
You had me at curried. I love curry anything. Fried rice is an icing on the cake. I can eat bowls after bowls of this. Yum!
Jasline (Foodie Baker) says
Whenever I cook fried noodles or fried rice, the amount of other ingredients always overwhelm the noodles/rice - so I'm really glad I'm not the only one! I'm a meat lover so I'll definitely throw in some when I make this, this looks so delicious!
I quite dread the looming summer because it's gonna be so hot everyday!
wok with ray says
This is not only low prep and low fuss. It is also low guilt. Ast least for me when I eat it. hahaha. Gorgeous bowl of rice, Bobbi. 🙂
Priya says
It is just lile my family favorite veg pulao recipe but we use cauliflower instead of brocolli...
Healthy World Cuisine says
I must stop over and check your families' veg pulao recipe. Thanks for stopping by Healthy World Cuisine.
ChgoJohn says
Buongiorno, BAM! It may be a simple dish but just look at those colors! Everything looks so fresh and appealing. It's still a might early to be thinking of light meals but warm weather will get here soon enough. Nice to have a dish like this one in the arsenal when it's too hot to stand over a hot stove and watch a pot or two. I still have to improve my stir-fry skills but this looks like a good place to start.
Have a great week!
Healthy World Cuisine says
Buona sera John! I am sure you guys are still shoveling the snow off your roofs..That darn ground hog gets it wrong every time. Thank you for your sweet comment. You know it was a mother Hubbard day with hardly a thing in the refrigerator and you know it is on these days I feel I can be most creative... I am hoping I can move you from a frying pan to a wok soon. LOL