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5
from 1 vote
Indian Fried Rice
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.
Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Course:
Appetizer, Main Course, Side Dish
Cuisine:
Indian
Author:
The Curry Mommy
Ingredients
RICE MIXTURE
4
cups
white rice, cooked and loosely measured
3
tablespoon
yogurt or sour cream
2-3
cloves
garlic, grated
1
teaspoon
dried coriander powder
¼
teaspoon
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
TEMPERED OIL
1
teaspoon
jeera seeds
¼
teaspoon
asafaetido (hing)
1
teaspoon
mustard seeds
3
curry leaves (optional
generous amount of cooking oil
finely chopped cilantro
Instructions
RICE MIXTURE
Combine cold rice, turmeric, yogurt, garlic, grated chili pepper, and dried coriander powder together.
Mix it well and set it aside.
TEMPERED OIL (work fast)
In a wide pan, heat a generous amount of cooking oil.
Add mustard seeds and then the jeera seeds. Let them pop for 5-10 seconds.
Immediately add the hing, curry leaves, chopped jalapeno, and the diced onion (in that order).
Cook until the onion is brown on the outside and tender on the inside (about 1 minute).
Add the rice to the pan and mix.
You will notice the color of the rice will begin to change and the rice will stick to the pan.
Continue to stir and add more oil if needed (can use water instead as well but I don't recommend it).
Cover and cook for a few additional minutes on low heat.
Top with fresh cilantro and serve!