Fried rice is probably the one recipe I prepare atleast once a week. I find the reason behind it is because it goes along with pretty much any curry on the side – Indian or Chinese. Today we had it for lunch and I served it along with Gobi (Cauliflower) Manchurian.
This recipe of fried rice is typically what we get here in India – street-food style. I add some typical Indian masala powders and instead of green onions I garnish with coriander leaves. It is a good variation from the Chinese-style fried rice, just for a change sometimes 🙂 There is the Indo-Chinese version of my fried rice too, do check it out!!
Soaking time: 30 mins
Cooking time: 20 mins
Basmati rice – 1 cup (soaked in 3 cups water for 30 minutes)
Cinnamon stick – small piece
Cloves – 3
Peppercorns – 5-8
Lemon juice/vinegar – 1 tsp
Garlic – 2 cloves (very finely chopped)
Ginger – ½ tsp (very finely chopped)
Green chili – 5 (very finely chopped)
Carrot, cabbage, green beans, onions, green peas/mutter – 1/2 cup combined (finely chopped)
Pepper powder – 2 tbsp
Red chili powder – ½ tsp
Amchur/dry mango powder – ½ tsp
Chana masala powder – ½ tsp, optional
Oil – 2 tbsp
Salt – to taste
Spring onion greens/coriander leaves – to garnish, optional
- In a large vessel, boil about 5 cups water along with cinnamon, cloves, peppercorns, salt to taste and 1 tsp oil.
- Into the boiling water, add the soaked basmati rice (drained) and let it cook till completely done, be careful not to overcook the rice. Drain the rice and set aside.
- Into a large skillet/wok, heat 1 tbsp oil and once hot, add the garlic, ginger and green chili and onion. Fry for a minute.
- Add the carrot, cabbage, green beans, green peas and fry for about 2-3 minutes till the vegetables cook slightly.
- Add the pepper powder, red chili powder, dry mango powder, chana masala powder, cooked rice and toss gently.
- Add the lemon juice/vinegar, coriander leaves and remove from heat. Serve hot.