Indian Fried Rice

why make this recipe

Indian Fried Rice is a delightful twist on the traditional fried rice dish. It not only brings the fragrant spices of Indian cuisine to your table but also allows you to use leftover rice in a delicious way. This recipe is quick to prepare and can be customized with your favorite vegetables and proteins. It’s a great option for a busy weeknight dinner or as a side dish for a larger meal.

how to make Indian Fried Rice

Ingredients:

3 cups cooked basmati rice (1 cup uncooked)
1 onion, thinly sliced
1-2 tablespoons ghee, or olive oil, or peanut oil
4-6 garlic cloves, rough chopped
1 bell pepper (red or yellow), diced (see notes for other veggies)
1 1/2 cups snap peas (or snow peas, asparagus or frozen peas)
pinch salt and pepper
1-2 tablespoons ghee, or olive oil
3 serrano chilies, split lengthwise (see photo)
1/2 cup peanuts (or cashews)
10-15 curry leaves (these are really delicious, but if you must leave out, sub 3 bay leaves)
1 teaspoon black mustard seeds (or regular)
1 teaspoon cumin seeds
pinch chili flakes
3/4 teaspoon salt
1 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon asafoetida (optional)
chili flakes to taste
squeeze of lime (optional)

Directions:

Cook basmati rice and drain well if using the pasta method.
In a large skillet, heat ghee over medium heat. Add onion and sauté until tender, about 5 minutes.
Add garlic and remaining veggies, cooking until just tender. Don’t overdo it; you want them bright, crisp, and vibrant. Season with salt and pepper and set aside in a bowl.
In the same skillet, add another 2 tablespoons of ghee over medium heat, coating the pan well.
Add the split serrano chilies and peanuts, and stir for 3-4 minutes until fragrant.
Add the curry leaves and stir for 1 minute. Then, add the mustard seeds, cumin seeds, and chili flakes. Stir until mustard begins to pop, about 30-45 seconds.
Add the drained basmati rice to the same pan and stir to combine, scraping up the seeds and peanuts from the bottom and edges.
Sprinkle in the salt, turmeric, coriander, and asafoetida. If you like heat, add more chili flakes.
Fold in the sautéed veggies and sauté until heated through, scraping up any crispy browned bits.
Taste, adjust salt and chili flakes, and add a squeeze of lime if you like.
Garnish with scallions, cilantro, and lime.
Serve over a bed of spinach (you can wilt it if you like) with optional raita or mint chutney.

how to serve Indian Fried Rice

Serve Indian Fried Rice warm, garnished with fresh scallions and cilantro. It goes well with a side of raita or mint chutney to enhance the flavors. You can also serve it over a bed of lightly wilted spinach for added nutrition and a splash of color.

how to store Indian Fried Rice

To store leftover Indian Fried Rice, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When you’re ready to eat it, simply reheat in a skillet over low heat, adding a splash of water to prevent it from drying out.

tips to make Indian Fried Rice

Use leftover cooked rice for the best texture. Freshly cooked rice can become mushy when fried.
Customize the dish by adding your favorite vegetables or proteins such as chicken, shrimp, or tofu.
Adjust the spice level by adding more or fewer chilies according to your taste.
If you can’t find curry leaves, you can substitute with bay leaves, but the flavor will be different.

variation

Feel free to make the Indian Fried Rice vegan by using olive oil instead of ghee, and you can also add tofu or chickpeas for extra protein.

FAQs

Q: Can I use other types of rice for this recipe?
A: While basmati rice gives the best flavor and texture, you can use jasmine rice or even brown rice if you prefer.

Q: What should I do if I don’t have serrano chilies?
A: You can substitute serrano chilies with jalapeños or simply use red pepper flakes for heat.

Q: Can I make Indian Fried Rice ahead of time?
A: Yes, you can prepare it ahead of time and store it in the fridge. Just reheat when ready to serve.