Stir-Fried Rice with Kashmiri Chilli and Mixed Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian stir-fry combining fragrant basmati rice with the mild heat and color of Kashmiri red chili, fresh vegetables, and aromatic spices. This asian fusion-inspired vegetarian (vegetarian) ready in about 40 minutes pairs water, vegetable oil, Kashmiri red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 3 Asian Fusion cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain the soaked 1 cup basmati rice and combine with 2 cups water in a medium saucepan; bring to a boil over high heat, then reduce to low, cover, and cook for 15 minutes until water is absorbed and rice is tender. Fluff with a fork and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until aromatic.
  4. Step 4: Toss in 1 diced carrot, 1 diced green bell pepper, and 1/2 cup green peas, stir-frying for 4-5 minutes until vegetables are crisp-tender.
  5. Step 5: Sprinkle 1 tsp Kashmiri red chili powder over the vegetables and stir well to coat, cooking for 1 minute until the vibrant color develops.
  6. Step 6: Add the cooked basmati rice to the wok along with 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper; toss everything together over medium heat for 3 minutes until heated through and flavors meld.
  7. Step 7: Stir in 2 sliced spring onions and remove from heat.
  8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves before serving hot as a flavorful vegetarian main or side dish.

Frequently asked questions

How long does Stir-Fried Rice with Kashmiri Chilli and Mixed Vegetables take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Rice with Kashmiri Chilli and Mixed Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Stir-Fried Rice with Kashmiri Chilli and Mixed Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Rice with Kashmiri Chilli and Mixed Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Rice with Kashmiri Chilli and Mixed Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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