Indian Fried Rice

You may have eaten fried rice in a Chinese restaurant, but have you ever had Indian fried rice? Well, it's similar with a few added Indian flavors along with the Chinese sauces

Course Dinner, Lunch

Cuisine East-Indian, Indian, Indo-Chinese

Keyword East-Indian recipes, indo-chinese dishes, rice

Prep Time 10

Cook Time 10

Total Time 20

Servings serv

Calories 210kcal

Cost $10

Equipment

Wok for stir fry
Cutting Board
Kitchen Knife
Flat spatula

Ingredients

3 cups Cooked rice or 1 cup raw rice soaked
2 tbsp Oil
1 small Onion finely diced (or shallots)
1 inch Fresh ginger grated
2 medium Fresh garlic cloves minced
2 tsp Green chiles finely chopped optional
1 large Tomato chopped
1 large Carrots finely cubed
1 cup Green peas chopped into 1/2 inch pieces
2 large Eggs
½ cup Cilantro chopped
½ tsp Salt
½ tsp Pepper

Sauce ingredients

¼ tsp Turmeric powder
1 tbsp Soy sauce
1 tsp White vinegar
1 tbsp Ketchup
½ tsp Sriracha or Sichuan sauce (optional)

Optional veggies

1/2 cup Cooked cauliflower diced small
1/2 cup Spring onion chopped
1/4 cup Chives chopped
1 cup Cooked chicken cubed or shredded (optional)

Instructions

Rice - I prefer to use leftover cooked rice from the fridge. But, you can cook the rice in a pot of boiling water and drain it well. Spread the fresh rice on a plate and let cool completely (preferably under a fan)
Pro tip - spreading the freshly cooked rice will allow the grains to dry well which prevents the fried rice from becoming sticky.
3 cups Cooked rice
Saute - In a wok or large skillet over medium-high heat, add the oil and saute the onions, turmeric, ginger, garlic, and green chilies until the onions are translucent.
2 tbsp Oil, 1 small Onion, 1 inch Fresh ginger, 2 medium Fresh garlic cloves, 2 tsp Green chiles, ¼ tsp Turmeric powder
Veggies - Next, add the tomatoes, carrots, and peas. Continue to cook for 3 minutes until the carrots are tender.
Pro tip - if using any other optional veggies you can add them now as well.
1 large Tomato chopped, 1 large Carrots, 1 cup Green peas
Eggs - Move the veggies to the side of the pan leaving space in between for the eggs. Break the eggs and let cook for a minute or two before you scramble. Once the eggs are scrambled combine with the rest of the ingredients.
2 large Eggs
Sauces - Add the soy sauce, vinegar, and ketchup. Season with salt and pepper. Toss everything well so it combines each and every grain.
½ tsp Salt, 1 tbsp Soy sauce, 1 tsp White vinegar, 1 tbsp Ketchup, ½ tsp Pepper
Garnish - Taste and adjust seasoning. Then sprinkle with chopped cilantro or parsley.
½ cup Cilantro
Enjoy!

Nutrition