This Lemongrass Turmeric Fried Rice is Southeast Asian inspired dish that is super easy & quick to make with a help of premade vegan-friendly lemongrass turmeric paste. It has a hint of spiciness and aromatic from the fresh shallots and lime.*Time to make fresh rice is not included
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Indian-Inspired, Vegan, Thai Inspired, Southeast Asian Inspired
Servings: 2
Author: Plant-Based Matters
Ingredients
1tbspsunflower oil
2clovesgarlicminced
1/4-1/2tspred chili pepper flakes
3cupsday-old plain leftover basmati rice(or any other rice of your choice, separate the grains)
3tbsplemongrass turmeric paste(I use the one from Mekhala)
1cupfrozen green peas
3/4tspsalt(adjust to taste)
Toppings
1medium shallotthinly sliced
1limesee the recipe for instructions
Fresh Cilantro
Instructions
For the lime, use a knife to peel off a few strips of lime rind. Cut into thin strips and mince it. About 1 tsp of minced lime rind will be good for the recipe (2 servings.) Save the rest for squeezing fresh lime juice for right before serving. Set those aside.
Heat up a large non-stick frying pan or wok at medium-high heat. Pour 1/2 tbsp of sunflower oil, then add garlic and red chili pepper flakes. Cook for a minute or so until fragrant.
Next, add rice and another 1/2 tbsp of sunflower oil over the rice. Keep mixing and make sure that the grains are all separated. Cook for 2-3 minutes until the rice is reheated. If it’s burning quick, reduce the heat.
Add lemongrass turmeric paste. Stir until the rice grains are well coated with the paste. Add frozen green peas and cook for a few minutes until the peas are defrosted. Season with salt and taste it.
Serve with shallot, lime rind, cilantro, and a squeeze of fresh lime juice on top.
Notes
It’s important to separate the grains with a rice paddle (or a fork) before cooking.
Adjust the amount of salt if the rice has previously been seasoned.
Feel free to add other veggies and/or proteins like tofu or tempeh.