Indian Vegetarian Curried Fried Rice

Since moving to NYC nearly a year ago, I have grown to love Indian food. Thick with spices and layered with heat, Indian dishes are notoriously heavy. This dish features traditional flavors with a healthy twist. Leftovers are tasty hot or cold!


2 tablespoons canola oil, divided

1/2 cup chopped onion

1 tablespoon minced ginger

1 cup green beans, cut into 3/4-inch pieces

1/2 cup 1/4-inch diced carrots

1 tablespoon curry powder

3 cups cooked brown rice

1 cup canned chickpeas, rinsed and drained

1 cup halved cherry tomatoes

2 tablespoons low-sodium soy sauce

1/8 teaspoon freshly ground black pepper

Optional: fresh lime slices, cilantro


  • Heat a 14-inch flat-bottom wok or 12-inch skillet over high.
  • Swirl in 1 tablespoon oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant.
  • Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant.
  • Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it’s well combined with vegetables.
  • Add chickpeas, tomatoes,soy sauce, and pepper and stir-fry for 1 minute or until mixture is heated through. Sprinkle with chopped cilantro and a squeeze of lime juice (optional) before serving.
-Recipe courtesy of Shape magazine

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