Fried Rice – Indian style

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!!

Ingredients:

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

Procedure:

1. In a large vessel, boil about 5 cups water along with cinnamon, cloves, peppercorns, salt to taste and 1 tsp oil.
2. 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.
3. 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.
4. Add the carrot, cabbage, green beans, green peas and fry for about 2-3 minutes till the vegetables cook slightly.
5. Add the pepper powder, red chili powder, dry mango powder, chana masala powder, cooked rice and toss gently.
6. Add the lemon juice/vinegar, coriander leaves and remove from heat. Serve hot.

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