Indian Fried Rice
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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.
Yogurt (or sour cream in my case) and garlic are definitely shot callers in this dish. If I could, I would call it garlic vaghalo rice. But, I didnt come up with this recipe. Some decade generation granny most likely did.
GARLIC IS EVERYTHING!
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.
Substitute
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
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
- 1/4 tsp turmeric powder
- 1/2 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
- 1/4 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!
