Tandoori Fried Rice – A quick and easy healthy meal for the whole family that is better than take out. Soy free and gluten free this restaurant style fried rice recipe is simple full of flavor and made in under an hour! This Stir fry rice also makes the best leftovers and can easily be made ahead.
- 2 cups dried organic basmati rice (make ahead and allow to cool completely or use already leftover rice)
- 4 precooked sausage links, cut into bite-sized pieces (*or 6 strips of bacon, see notes below)
- 1 Tablespoon avocado oil
- 1 Tablespoon butter or dairy free butter (such as Miyoko’s Cultured Vegan Butter)
- 6 large eggs
- 1/2 cup coconut aminos
- 1 Tablespoon fish sauce
- 2 teaspoons ground tandoori spice
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Finish with salt to taste
- 1.5 cups frozen petite peas
- 1 whole carrot peeled into short strips using a veggie peeler
- Garnish with chopped green onions
- Preferably make the rice a day ahead by adding two cups dried Basmati rice to a medium sized pot with 4 cups of water. Place lid on the pot and bring to a boil. Once a boil is reached reduce to medium low and cook for 15 minutes.
- After the rice finishes cooking pour it out onto a sheet pan and allow it to release steam for 15 to 30 minutes uncovered before transferring it to a sealed container overnight or covering it in plastic on the sheet pan and placing in the fridge until completely cold.
- Once the rice is cold and you are ready to cook, begin browning the sausage in a large skillet over med-high head. Once browned transfer to a plate and set aside.
- Scramble the 6 eggs and season with a sprinkle of salt and/or pepper as desired. Transfer to a plate once cooked and set aside.
- Place peas in a large bowl and cover with hot water to thaw. Once thawed, drain and set aside.
- To a large skillet over med-high heat add the avocado oil and butter to coat the pan. Add in the rice, coconut aminos and fish sauce and stir. Stir the rice often to prevent sticking.
- Add in the remaining spices of garlic powder, ground pepper and ground tandoori.
- Next add the sausage, scrambled eggs and peas to the fried rice and stir through until well mixed.
- Reduce the heat of the rice to med-low. In the center of your fried rice make a “well” that you can peel the carrot strips into. Peel the washed carrot with a veggie peeler by peeling down a third of the carrot at a time. Once the carrot strips are peeled cover the carrots with the hot fried rice and let the carrots cook under the rice for 3-5 minutes. Then stir them through. Continue cooking if you like a softer carrot.
- Taste and add more coconut aminos or salt as needed. Garnish with chopped green onions and enjoy!
*If using bacon in this recipe, you’ll begin by chopping the bacon into bite sized pieces and cooking in the same skillet you will use the fry the rice. After the bacon is cooked to your desired doneness, set it aside retaining all the bacon fat for cooking. Use the bacon fat in place of the avocado oil called for in this recipe.
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