Kerala Fried Rice

This easy (and vegetarian!) South Indian fried rice recipe is packed with flavor — and gets a punch of protein from cashews.


  • 4 tablespoons virgin coconut oil
  • 1 large red onion, thinly sliced (about 4 cups)
  • 1 cup whole cashews
  • 1 cup dried red raisins (must be red for flavor and color)
  • 1 cup dry white basmati rice, cooked according to package directions (3 cups cooked) 1 tablespoons ghee
  • 2 cup frozen pea & carrot blend
  • 2 cloves
  • 1 small cinnamon stick
  • Salt to taste
  • 1 cup chopped cilantro stems
  • Cilantro leaves, to garnish


  1. In a large wok or large skillet, saute red onion in 3 tablespoons of coconut oil on medium heat until caramelized to dark brown. Season with 1⁄4 teaspoon of salt. Deglaze the pan with water to scrape up any brown bits while cooking it down. Remove from wok and set aside.
  2. In the same wok, add 1⁄2 tablespoon of ghee and the cashews, sautéing on low heat until golden. Remove from the wok when done and set aside.

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