Indian Inspired Fried Rice

Fried rice is a great way to use up leftover rice and vegetables that accumulate in the fridge over the course of cooking throughout the week. This is a spin on the “classic” Chinese fried rice by taking leftover basmati rice and amping it up with a wide variety of Indian spices and Asian sauces, binding it together with softly scrambled eggs. Although this is a far cry from traditional Indian food, it is comforting and satisfying for a quick weeknight meal that has room for lots of flexibility with spices and vegetables on hand.


4-4 People

30 Minutes

30 Minutes

For the Rice

  • 2 Tbsp Neutral Oil

    Grapeseed

  • 4 cups cooked Basmanti Rice
  • 500 grams Diced vegetables

    1 red pepper, 2 cups green beans, 1 large carrot

  • 3 cloves Garlic

    Chopped

  • 2 Hot peppers

    de-steemed, seeded and diced

  • 1/2 tsp Salt
  • 1/2 tsp Chili powder
  • 1/2 tsp Garam Masala
  • pinch Cinnamon
  • 1/4 tsp Cumin
  • 1/4 tsp Tumeric
  • 1/4 tsp Powdered ginger
  • 1/4 tsp Ground black peper
  • 4 large Eggs
  • 1 tsp Toasted seasame oil
  • 1 Tbsp Chinese cooking wine
  • 1 tsp Fish sauce
  • 2 Tbsp Soy sauce
  • To taste Cilantro

    garnish

Steps

  1. Prepare rice according to the instructions on the package if making fresh rice and allow to cool. Heat 1 tablespoon grapeseed oil in a large wok over high heat until smoking. Add the cooked rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a bowl and return the wok to the heat.
  2. Add 1/2 tablespoon oil. Add chopped vegetables and cook, stirring occasionally, until lightly softened but still crispy, about 3-5 minutes. Add the hot peppers and garlic and cook for 30-60 seconds, making sure to not burn the garlic.
  3. Return all rice back to the wok, add the ground spices, and mix with the vegetables, pressing it up to the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the well in the middle and add the eggs. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg vegetables and rice together.
  4. Add soy sauce, fish sauce, Chinese cooking wine and sesame oil and toss to coat.
  5. Dish into bowls, top with the cilantro garnish and serve with additional soy sauce or sriracha.

*Other vegetables that would work with this dish would be cauliflower, diced potatoes, or peas. These haven’t been tested, but would work well with the flavor profile. I suggest cooking these appropriately to ensure they’re not over/under done.