Description
This Indian Fried Rice recipe is a vibrant and flavorful dish that combines fragrant basmati rice with a medley of sautéed vegetables, aromatic spices, and crunchy peanuts. Perfect for a quick and colorful weeknight meal, it offers a delightful balance of textures and bold Indian flavors, enhanced with curry leaves, mustard seeds, and a squeeze of lime. Serve it over spinach with raita or mint chutney for a complete feast.
Ingredients
Rice and Vegetables
- 3 cups cooked basmati rice (from 1 cup uncooked)
- 1 onion, thinly sliced
- 1-2 tablespoons ghee (or olive oil, or peanut oil)
- 4-6 garlic cloves, rough chopped
- 1 bell pepper (red or yellow), diced
- 1 1/2 cups snap peas (or snow peas, asparagus, or frozen peas)
- Pinch salt and pepper
Spices and Garnishes
- 1-2 tablespoons ghee (or olive oil)
- 3 serrano chilies, split lengthwise
- 1/2 cup peanuts (or cashews)
- 10-15 curry leaves (or 3 bay leaves as substitute)
- 1 teaspoon black mustard seeds (or regular mustard seeds)
- 1 teaspoon cumin seeds
- Pinch chili flakes
- 3/4 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon asafoetida (optional)
- Extra chili flakes to taste
- Squeeze of lime (optional)
- Scallions and cilantro for garnish
Instructions
- Cook Rice: Cook the basmati rice using your preferred method, ensuring it is well drained if using the pasta method. Set aside the cooked rice for assembly.
- Sauté Vegetables: Heat 1-2 tablespoons of ghee in a large skillet over medium heat. Add thinly sliced onions and sauté until tender, about 5 minutes. Add rough chopped garlic, diced bell peppers, and snap peas, cooking just until the vegetables are tender but still crisp and vibrant. Season with salt and pepper, then transfer this vegetable mixture to a bowl and set aside.
- Sauté Chilies, Peanuts, and Spices: In the same skillet, add another 1-2 tablespoons of ghee and heat over medium heat, coating the pan well. Add the split serrano chilies and peanuts, stirring for 3-4 minutes until fragrant. Stir in curry leaves and cook for 1 minute. Add the mustard seeds, cumin seeds, and a pinch of chili flakes, stirring until the mustard seeds begin to pop, about 30-45 seconds.
- Combine Rice and Vegetables: Add the drained basmati rice to the skillet with the toasted spices and peanuts. Stir well to combine, scraping up any browned bits from the bottom of the pan. Sprinkle in salt, turmeric, coriander, and asafoetida if using. Adjust heat by adding extra chili flakes if desired. Fold the sautéed vegetables back into the pan and cook just until heated through.
- Taste and Adjust Seasoning: Taste the fried rice and adjust salt and chili flakes as necessary. Add a squeeze of fresh lime juice if you like for added brightness.
- Garnish: Garnish with chopped scallions and fresh cilantro for an herbaceous finish.
- Serve: Serve the Indian Fried Rice over a bed of fresh spinach (wilt the spinach if preferred). Accompany with optional raita or mint chutney for a refreshing side.
Notes
- You can substitute snap peas with snow peas, asparagus, or frozen peas as preferred.
- Curry leaves provide a unique flavor but can be replaced with bay leaves if unavailable.
- Adjust chili quantity based on heat preference, adding more chili flakes as desired.
- Use a metal spatula to scrape the crispy bits from the pan for added texture and flavor.
- Serving over wilted spinach adds extra nutrients and a fresh base for the rice.
- Optional garnishes like scallions, cilantro, and lime enhance the freshness and complexity of the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian