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Before you jump to Indian-Style Vegetarian Fried Rice recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. You can certainly cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living just isn’t that tough. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to indian-style vegetarian fried rice recipe. You can cook indian-style vegetarian fried rice using 21 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Indian-Style Vegetarian Fried Rice:

1. Get basmati rice, uncooked
2. Prepare coconut oil
3. Provide large carrots, diced
4. Prepare black mustard seed
5. You need peanuts
6. Take cashew nuts, bits and halves
7. Take moong dal
8. Take desi channa dal
9. Use Indian red chilis, dried and broken up
10. You need medium Indian green chilis
11. Use small Indian green chilis
12. Get salt
13. Provide curry leaves, chiffonade
14. You need turmeric
15. Get cumin seeds
16. Take ground ginger
17. Prepare asafoetida
18. You need cardamon pods, green and bruised
19. Get ghee
20. Use green peas
21. Provide cilantro, chopped

Steps to make Indian-Style Vegetarian Fried Rice:

1. OK, cook the basmati rice. It's two to 1, people. Two cups water for every cup of basmati. So, 3 cups rice means 6 cups water, equaling 6 cups cooked. Set aside in open air to cool and dry a bit.
2. Melt the 3 tablespoons of coconut oil into a large wok on low. If you don't have one, you should get one as it is super versatile pan.
3. Toss in the carrots and mustard seeds, and let that simmer until the seeds start to crackle a little.
4. Ok, now toss in the nuts and dals. Let those toast (not burn; be careful) stirring intermittently another 5 minutes, and then toss in the chilis and salt.
5. Now let's make it interesting and add the curry leaves, turmeric, cumin, ginger, asafoetida, and bruised green cardamon. Note: Curry powder is a totally different thing; don't use it here. Also Note: Cardamon pods are barely edible, so you may want to pick them out after they've simmered a while, if that's the way you roll. Simmer for a couple of minutes.
6. Now add in the ghee and peas and simmer for another 3 minutes or so.
7. Mix in the rice! Try to get it mixed thoroughly with gentle hands and only as much as necessary. You aren't out to make rice paste.
8. Now add in the cilantro (gentle hands), add more salt as needed to taste, and serve. Note: In fried rice, salt has a way of taking a few minutes to really bloom. As such, you may accidentally add more salt when you should have waited a moment for it to integrate, thereby making it salty. Don't be that guy; be patient.

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