Olive Magazine
Vegetable Fried Rice Recipe with Turmeric

Turmeric-fried veggie rice

Published: January 8, 2018 at 11:08 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Try our vibrant turmeric-fried rice. This colourful recipe is packed with punchy flavour and super simple to make. Plus, it comes in under 300 calories per serving

  • Gluten free
  • Vegetarian
low inkcal279

Make this vibrant turmeric-fried rice, then check out our recipe for egg fried rice, tofu fried rice and more fried rice recipes.


  • 2 tbsp vegetable oil, plus a little to fry the eggs
  • 250g chestnut mushrooms, sliced
  • 75g ginger, finely grated
  • 2 thumb-sized pieces fresh turmeric, peeled and finely grated (or ground turmeric 1 heaped tsp)
  • 2 red chillies, seeded and finely chopped
  • 4 fat cloves garlic, thinly sliced
  • 4 lime leaves, shredded
  • 8 brussels sprouts, thinly sliced
  • 350g ready-cooked basmati rice, chilled
  • 6 medium eggs
  • 4 spring onions, thinly sliced
  • 2 medium carrots, peeled into ribbons
  • a small bunch coriander, finely chopped
  • sriracha or sweet chilli sauce, to serve


  • STEP 1

    Heat the oil in a large frying pan or wok, add the mushrooms and fry for 5 minutes or until all of their moisture has evaporated. Add the ginger, turmeric, chillies, garlic and kaffir lime leaves, followed by the brussels sprouts, and fry for 1 minute.

  • STEP 2

    Add the rice, stir well and add a few tablespoons of water. Cover the pan with a lid for 1 minute, shaking the pan a few times to prevent sticking.

  • STEP 3

    Fry the eggs in a separate frying pan in a little vegetable oil to your liking.

  • STEP 4

    Remove the lid from the rice and stir well before adding the spring onions, carrot ribbons, coriander and a generous amount of seasoning. Give everything one final stir and serve with a fried egg and a drizzle of sriracha or sweet chilli sauce, if you like.


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