Typically, this dish uses the previous night’s rice and turns it into magical breakfast fare. The potatoes and peanuts? Creamy and crunchy – what a combo! This might be my new favourite fried rice… just don’t tell my mum!
Indian Masala Fried Rice (Phodnicha Bhat)
2 cups cooked basmati rice (day-old is best)
1 tsp garam masala
½ tsp ground turmeric
½ tsp kashmiri chilli powder
2 tbsp coriander (cilantro) leaves, finely chopped
1 tsp sea salt flakes
2 tbsp vegetable oil or ghee
1 medium-sized potato, peeled, diced
1 small brown onion, diced
3 garlic cloves, finely diced
2 tbsp roasted whole peanuts
4-5 curry leaves
2 dried red chillies, small
½ tsp mustard seeds
½ tsp cumin seeds
- Place rice in a large bowl, then follow with the garam masala, turmeric, kashmiri chilli and coriander in a large bowl. Add in salt, then give everything a good mix to ensure that every grain of rice is coated in spice. Leave aside for 15 minutes to allow flavours to infuse.
- Preheat wok on high heat with 1 tablespoon of ghee. Using a spatula, fry potatoes for 5 minutes until they are cooked through and lightly golden brown. Add in onion, then continue cooking for another 2 minutes. Reduce heat to medium and add in garlic, peanuts, curry leaves, dried chilli, constantly moving ingredients around in the pan. Follow with mustard seeds and cumin seeds.
- Add another tablespoon of ghee if needed and increase heat back to medium-high heat. Next, add the flavoured rice to the wok. Continue tossing all ingredients together in the pan until everything is incorporated. Serve and enjoy!
