📖 Instructions

1. Prep the Vegetables: Dice your onions, carrots, bell peppers, and any other vegetables you’re using. Mince the garlic and ginger. Set aside.
2. Cook the Rice: If you don’t have leftover rice, cook it now. Ideally, use long-grain rice like basmati. Cook it according to package directions, then spread it out on a baking sheet to cool and dry slightly. This helps prevent it from clumping during frying.
3. Sauté Aromatics: In a wok or large skillet, heat ghee or oil over medium-high heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Be careful not to burn them! Burnt cumin is gross and bitter.
4. Add Onions and Ginger-Garlic: Add the diced onions and sauté until they turn translucent and slightly golden brown (about 3-4 minutes). Then, add the minced garlic and ginger, cooking for another minute until their aroma fills your kitchen. I just LOVE that smell!
5. Cook the Vegetables: Add the diced carrots and bell peppers to the wok. Stir-fry for about 5-7 minutes, until they are tender-crisp. If using other vegetables that take longer to cook, add them first.
6. Add Spices: Stir in the turmeric powder, coriander powder, garam masala, and red chili flakes (if using). Cook for another minute, stirring constantly, to allow the spices to bloom and release their flavors. The kitchen should smell divine at this point. Seriously.
7. Incorporate the Rice: Add the cooked rice to the wok. Break it up with your spatula and mix well with the vegetables and spices. Make sure everything is evenly distributed. You don’t want clumps of plain rice!
8. Add Soy Sauce and Lemon Juice: Pour in the soy sauce and lemon juice. Stir-fry for another 2-3 minutes, ensuring the rice is heated through and evenly coated with the sauce. Taste and adjust seasoning as needed. More soy sauce? More lemon? You decide.
9. Garnish and Serve: Garnish with fresh cilantro leaves and a sprinkle of chopped cashews (optional). Serve hot and enjoy your flavorful Indian Spiced Vegetable Fried Rice!