Discover how to make authentic Nepali-style fried rice with this easy recipe. Whether you prefer a vegetable or meat version, this flavorful dish is commonly served in Nepali restaurants and is perfect for a quick meal. Learn how to stir-fry rice with fresh vegetables or your choice of meat for a satisfying and delicious meal. Follow our step-by-step guide to achieve the perfect blend of spices and textures in your fried rice.

Ingredients:

- 2 cups cooked rice (preferably cold or day-old)

- 1 cup mixed vegetables (carrots, peas, bell peppers, corn)

- 1/2 cup diced meat (chicken, beef, or pork, optional)

- 2 tablespoons vegetable oil

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon soy sauce

- 1 tablespoon tomato ketchup

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon cumin powder

- 1/2 teaspoon chili powder (optional, for heat)

- 2 green chilies, finely chopped (optional, for heat)

- 2 eggs (optional)

- Salt and pepper to taste

- Fresh cilantro for garnish (optional)

Instructions:

Prepare the Rice: Ensure the rice is cold or day-old for best results. If freshly cooked, let it cool for a few minutes.

Cook the Meat (if using): Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the diced meat and cook until browned and cooked through. Remove and set aside.

Stir-Fry Vegetables: In the same pan, add another tablespoon of oil. Add the chopped onions and cook until they become translucent. Stir in the minced garlic and cook for another minute.

Add Vegetables: Add the mixed vegetables and cook until they are tender, about 5 minutes.

Combine Ingredients: Push the vegetables to one side of the pan. If using eggs, crack them into the empty side and scramble until fully cooked. Mix the eggs with the vegetables.

Add Rice: Add the cold rice to the pan. Stir well to combine with the vegetables and eggs.

Season: Add soy sauce, tomato ketchup, turmeric powder, cumin powder, chili powder (if using), and green chilies (if using). Stir everything together until the rice is evenly coated and heated through. Season with salt and pepper to taste.

Finish and Serve: Stir in the cooked meat (if using) and cook for another 2 minutes. Garnish with fresh cilantro if desired. Serve hot.

Enjoy your delicious Nepali-style fried rice!

Nutritional Values

Cooked Rice (2 cups)

  - About 340 calories

  - 76 grams of carbohydrates

  - 0.6 grams of fat

  - 7 grams of protein

Benefits: Provides energy through carbohydrates. Using day-old rice helps in achieving the right texture for fried rice and may be easier to digest.

Mixed Vegetables (1 cup)

  - About 70 calories

  - 15 grams of carbohydrates

  - 0.5 grams of fat

  - 2 grams of protein

Benefits: Offers vitamins, minerals, and fiber. Contributes to overall health and provides a variety of nutrients.

Diced Meat (1/2 cup)

  - Chicken: About 130 calories, 26 grams of protein, 2.5 grams of fat

  - Beef: About 150 calories, 21 grams of protein, 7 grams of fat

  - Pork: About 150 calories, 22 grams of protein, 6 grams of fat

Benefits: Adds protein and essential nutrients. Supports muscle growth and repair.

Vegetable Oil (2 tablespoons)

  - About 240 calories

  - 27 grams of fat (including 2 grams of saturated fat)

  - 0 grams of carbohydrates and protein

Benefits: Provides essential fatty acids. Depending on the type, can be a source of healthy fats.

Onion (1 medium, finely chopped)

  - About 45 calories

  - 11 grams of carbohydrates

  - 0.1 grams of fat

  - 1 gram of protein

Benefits: Contains antioxidants and compounds that may help reduce inflammation. Adds flavor and enhances the dish.

Garlic (2 cloves, minced)

  - About 9 calories

  - 2 grams of carbohydrates

  - 0 grams of fat

  - 0.4 grams of protein

Benefits: Contains allicin, which may have anti-inflammatory, antimicrobial, and cardiovascular benefits.

Soy Sauce (1 tablespoon)

  - About 10 calories

  - 1 gram of carbohydrates

  - 0 grams of fat

  - 1 gram of protein

Benefits: Adds flavor and umami. Contains sodium, which should be used in moderation.

Tomato Ketchup (1 tablespoon)

  - About 15 calories

  - 4 grams of carbohydrates

  - 0 grams of fat

  - 0 grams of protein

Benefits: Adds sweetness and flavor. Contains some vitamins and minerals from tomatoes.

Turmeric Powder (1/2 teaspoon)

  - About 8 calories

  - 0.2 grams of fat

  - 1.7 grams of carbohydrates

  - 0.3 grams of protein

Benefits: Contains curcumin, which has anti-inflammatory and antioxidant properties. Adds color and flavor.

Cumin Powder (1/2 teaspoon)

  - About 8 calories

  - 0.4 grams of fat

  - 1 gram of carbohydrates

  - 0.4 grams of protein

Benefits: Aids digestion and may help regulate blood sugar levels. Adds flavor and aroma.

Chili Powder (1/2 teaspoon, optional)

  - About 6 calories

  - 0.3 grams of fat

  - 1.5 grams of carbohydrates

  - 0.2 grams of protein

Benefits: Contains capsaicin, which may boost metabolism and provide antioxidant benefits. Adds heat and flavor.

Green Chilies (2, finely chopped, optional)

  - About 6 calories

  - 1 gram of carbohydrates

  - 0 grams of fat

  - 0.2 grams of protein

Benefits: Contains capsaicin, which can boost metabolism and support cardiovascular health. Adds spiciness and flavor.

Eggs (2, optional)

  - About 70 calories

  - 0.5 grams of carbohydrates

  - 5 grams of fat

  - 6 grams of protein

Benefits: Provides high-quality protein and essential nutrients such as vitamins D and B12. Adds richness and texture.

Salt and Pepper (to taste)

  - Salt: High in sodium

  - Pepper: Negligible calories and nutrients

Benefits: Enhances flavor. Use salt in moderation to manage sodium intake.

Fresh Cilantro (for garnish, optional)

  - About 1 calorie

  - 0 grams of fat

  - 0.2 grams of carbohydrates

  - 0.1 grams of protein

Benefits: Adds a fresh flavor and aroma. Contains antioxidants and may support digestion.

This detailed breakdown provides a clear view of the nutritional values and benefits of each ingredient in your fried rice recipe.