Vagharela Bhaat aka Indian Fried Rice
A quick and easy leftover white rice recipe that is stir fried with Indian spices, garlic, and herbs which can be made in under 10 minutes. This vagharelo bhaat recipe is a classic Gujurati dish that can be eaten as a snack, side, or with a cup hot chai for brunch. Include this gluten free masala fried rice on a family-friendly menu to introduce global cuisines to your loved ones.
Indian Fried Rice
A classic Gujarati recipe that includes left over white rice is exactly what this dish is. A few herbs and spices takes a plain bowl of rice a long way especially when accompanied with a cup of hot chai. Be sure to include this recipe on your menu soon. You will not be disappointed.
What kind of rice do I need for Indian Fried Rice?
Honestly, any that you have leftover in your fridge will do. Indian recipes usually consist of basmati rice or long grain jasmine rice. Either is great for this recipe as long as it is leftover rice because the day old cooked rice will stir fry to a better texture. I personally purchase basmati rice from either Trader Joes or use Lundberg Family Farm rice. Either will work great for this Indian basmati fried rice recipe.
Is this Indian Fried Rice recipe spicy?
Only if you make it spicy! Skip the peppers and the recipe is kid friendly and can be enjoyed as a side or a main meal. With the addition of yogurt as protein, I would call it a complete meal.
What Indian Spices are essential?
In my experience a masala daba (masala container) is very important for Indian cooking. They vary in size but some of my most essential everyday spices are readily available in this type of a container.
What spices are in my masala dhaba?
- mustard seeds
- cumin seeds
- ajwain seeds
- asaefatido (hing)
- turmeric powder
- coriander powder
- red chili powder
This is what we call “vaghalo rice”. A recipe made for generations behind and still hits home to Gujarati’s everywhere. One taste and I have no doubt it will become your favorite too.
What can I add to Indian Fried Rice for extra nutrition?
You can add Greek Yogurt (or sour cream in my case) and vegetables such as chopped spinach to add some protein and greens to the dish. Plus a lot of garlic should be added. Because garlic is definitely a shot caller in this dish. If I could, I would call it garlic vagharelo bhaat, but I didnt come up with this recipe… many generation granny most likely did.
GARLIC IS EVERYTHING!
How can I make fluffy white rice?
I have the perfect recipe for you! White rice is a staple in my kitchen since my kids and family love it so much. We make it a few times a week and when I do, I always try to make extra. Give this recipe a try here. For this recipe, you will need cooled or left over white rice. Don’t worry, it takes minutes to make if you want to continue making this recipe. Just follow my rice recipe here.
Substitutes
I understand if you don’t have a few of the spices. Honestly, there are so many variation of this dish that some may not include every ingredient listed and have other ingredients I didn’t list. I personally don’t like Fenugreek Seeds, but it is very common to add to this dish.
With that said, don’t let the list of spices scare you. Work with what you have. Because, this recipe was initially made to use up leftovers anyways :).
I highly recommend rice, yogurt/sour cream, turmeric, fresh garlic, fresh green chili pepper, and salt at the least.
Step-by-Step Details for Vagharelo Bhaat
Mix the contents together 
this is what it will look like 
stir fry with some onions, spices, and oil 
Top with cilantro and enjoy
Indian Fried Rice Recipe
A blend of spices mixed with white rice that is quickly stir-fried in a wide pan and traditionally eaten as a snack or side dish.
- 4 cups white rice, cooked and loosely measured
- 3 tbsp yogurt or sour cream
- 2-3 cloves garlic, grated
- 1 tsp dried coriander powder
- ¼ tsp turmeric powder
- ½ medium yellow or red onion, chopped finely or chunked (your preference)
- 1 jalapeno, minced (can use less or more)
- 1 jalapeno, chunked (optional)
- salt
- 1 tsp jeera seeds
- ¼ tsp asafaetido (hing)
- 1 tsp mustard seeds
- 3 curry leaves (optional
- generous amount of cooking oil
- finely chopped cilantro
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Combine cold rice, turmeric, yogurt, garlic, grated chili pepper, and dried coriander powder together.
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Mix it well and set it aside.
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In a wide pan, heat a generous amount of cooking oil.
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Add mustard seeds and then the jeera seeds. Let them pop for 5-10 seconds.
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Immediately add the hing, curry leaves, chopped jalapeno, and the diced onion (in that order).
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Cook until the onion is brown on the outside and tender on the inside (about 1 minute).
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Add the rice to the pan and mix.
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You will notice the color of the rice will begin to change and the rice will stick to the pan.
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Continue to stir and add more oil if needed (can use water instead as well but I don't recommend it).
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Cover and cook for a few additional minutes on low heat.
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Top with fresh cilantro and serve!
Hope you enjoy this recipe as much as I do! Let me know what you think. I love hearing from you!
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