Keema Fried Rice – Convenient Convertible

Keema fried rice
Keema fried rice

In this age of convertible cars,convertible bonds,tablets and convertible laptops, how convenient wouldn’t it be if we can convert some leftovers from the fridge into a delicious box lunch.

Keema fried rice is one such quick fix dish (try saying quick fix dish quickly 😉  ) I used to pack for my kids,when they were in school. It doesn’t need any accompaniments or sides and is completely a non-drip and non-messy kind of food . Of course, it can be made fresh from scratch, but in case you are left with some cooked plain rice in your fridge and are wondering what to do with it, this is one tasty dish you can try.

Keema  or Qeema is derived from the Persian word ‘Qeymeh’ which means ‘minced meat'(similar to the Turkish ‘Kiyma’  or Armenian ‘Gheymah’) Keema can be made with any meat-lamb,beef or chicken. I usually make this dish with lamb mince. But you can try it with any other meat.

In this dish the mince is fried with very less oil and is flavored with turmeric (the superfood),red chilli powder ,a spritz of lemon and fresh cilantro. Then the cooked rice is added to it ,mixed well and sauteed for a few minutes. I would normally add Chinese salt at this point if I am making this dish for grown ups but avoid it if it is for kids.

My daughter's attempt at sketching the convertible Ferrari
My daughter’s attempt at sketching the convertible Ferrari

How to cook Keema in a jiffy


  • 200 g minced lamb /chicken/beef  
  • salt to taste
  • 1/2 to 1 tsp. red chilli powder
  • 1/4 tsp. turmeric powder (optional)
  • 1 tsp. ginger and garlic paste
  • 2 tsp. juice of lemon freshly squeezed
  • 1 small onion grated fine
  • 1-2 tbsp. oil


  1. Mix the mince with salt,chilli powder,turmeric powder,ginger garlic paste and leave for half an hour.
  2. Put oil in a wok over medium heat.
  3. Toss in the onion and fry till translucent.
  4. Add the marinated mince and fry till cooked. Keep stirring all the while.
  5. Chicken takes lesser time than lamb or beef.
  6. Spritz the lemon juice and immediately turn off the heat.
  7. Your  fried keema is ready.

Keema fried Rice

  • Servings: 2
  • Difficulty: easy
  • Print


  • Fried Keema from 200 g mince
  • 3 cups plain cooked rice ( preferably basmati)
  • 1/4 tsp. Chinese salt (Ajinimoto)
  • 1 tbsp. oil
  • 2 tbsp. chopped fresh cilantro/coriander leaves


  1. Heat the oil in a wok over medium heat.
  2. Mix the fried keema, Chinese salt and cooked rice and saute for a couple of minutes.
  3. Turn off the heat and sprinkle the chopped cilantro.
  4. Serve hot or pack in a lunch box after it comes to room temperature.

Note: Avoid using Chinese salt if preparing for kids.

Keema fried rice
Keema fried rice

I am taking this delicious quick fix meal to Angie’s Fiesta Friday#82

This week it is being co-hosted by  Kaila @ GF Life 24/7 and Sarah @ Sarah’s Little Kitchen

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55 thoughts on “Keema Fried Rice – Convenient Convertible

    1. Thank you Bilna 🙂 It should take anywhere between 5-8 minutes. It varies with the quality of mince and the kind of cut. The finer the mince the lesser the time. My daughter is sending you a hug for the compliment. She is embarrassed I put it up on the blog because she thinks her Ferrari is having a flat tyre and she needs to fix it 😀

      Liked by 1 person

      1. Well!!!The recipe was in the hands of a talented person like you who can make simple things artistic and romantic 💕💖
        Thank you for trying it and giving me a feedback 👍☺


    1. I always used to bring the food down to room temperature,line the lunch box with aluminium foil and pack the food when my kids were small. Now they are grown up and can take hot food in thermo lunch boxes (hot box).Unless when the weather is hot, this food sits very well for 4-5 hours. And when it comes to packing for kids I make it fresh in the morning.
      Thank you for stopping by. I really appreciate your visits 🙂 And my good wishes to Rebecca Lyn


  1. skd you daughter is so talented. I love the way she was able to show reflection in the windows. You are so talented in the kitchen my friend. I just love this recipe. Rice is the perfect ingredient to be remade. I often make extra just for that reason. It also freezes well. I never use turmeric but need to change my ways. Saving this recipe!

    Liked by 2 people

    1. Thank you so much for the kind words Julie. You made my day. I just read out your message to her. She is so happy and asking me to thank you and send you her love and hugs ❤
      Turmeric is a staple in my kitchen because of its innumerable health benefits. Do try the recipe. You will love it.

      Liked by 1 person

      1. I try to sneak in a pinch of turmeric in most of the dishes i cook. Some goes into my daughter’s glass of milk which she turns up her nose to. The capsule idea sounds wonderful.

        Liked by 1 person

  2. I love how you gave us such an in-depth background on the dish and tumeric. Not only does your dish look delicious , but now I can describe its components.

    Thank you so much for bringing these to the fiesta this week! Happy FF, and have a wonderful weekend!! 🙂

    Liked by 1 person

    1. Thank you Kaila.I really love to learn a bit of history behind the food I eat. It makes the whole experience a bit more exciting for me. Happy FF to you too 👍


  3. The spice combo looks great. I would like to try this without meat. As a vegetarian, I always am looking for alternatives to animal flesh. Have you got a suggestion for a meatless version of this dish? Thanks! – Wendy (

    Liked by 2 people

    1. Thank you so much for stopping by and liking it. I think you can try soya granules, cottage cheese or cauliflower florets. I have not tried them but I think it should work fine. Soya is a vegetarians meat and a wonderful substitute. Please do let me know if you try👍


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