Indian Fried Rice

WW Points


  • 250 g Cooked Rice basmati or long grain
  • 2 Red Onions chopped
  • 4 Baby Red Peppers deseeded and chopped
  • 1 Carrot finely diced
  • 10 Baby Plum Tomatoes finely chopped
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Garam Masala or Curry Powder
  • 1/4 tsp Ground Ginger
  • 1 pinch Chilli Powder
  • 2 -3 handfuls Fresh Coriander
  • Low Calorie Cooking Spray


  1. Chop all the veg, ensuring thick chunks of onion and pepper. Finely dice the carrot and tomatoes
  2. Liberally spray low calorie cooking spray in a frying pan and put on a high heat. Add spices once frylight is bubbling hot

  3. Stir spices for 10 - 20 seconds
  4. Add all the veg. Keep an eye and mix regularly to stop it sticking and burning. Do this for around 10 minutes, or until the veg has softened, but still with some bite

  5. Add the cooked rice and stir again for 2/3 mins until the veg and spices have incorporated into the rice.
  6. At the last minute add the chopped coriander and stir once more. Serve (with a squirt of fresh lime if you like)