Quick recipe to use up your leftover rice!
When I have leftover cooked rice, I either just eat it like regular rice during next day’s dinner, or make fried rice or sometimes congee (recipe later for cooked rice congee). I like kinchi fried rice, egg and green onion fried rice, vegetable fried rice, Indo-Chinese “Schezwan” fried rice, and this Indian masala fried rice. This one is quite easy to make and very tasty.
2 cups cooked white rice
1 finely chopped onion (India size), or 1/2 American size
1 finely chopped roma tomato, for easy version use 1/2 tbsp tomato paste
1 tsp finely chopped garlic PLUS 1 tsp finely chopped ginger, or 1 tsp ginger-garlic paste
1 1/2 tbsp oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
Masala Mixture: 1/2 tsp coriander powder, 1/4 tsp fennel powder, 1/4 tsp turmeric powder, 1/4 tsp red chili powder (I use Kashmiri), 1/4 tsp garam masala, 1/4 (or more if you wish) tsp salt
2 tbsp chopped cilantro
1. Heat oil in a pan or kadai.
2. The rest of the recipe is done on different heat, depending on the step to avoid burning. Add mustard seeds and cumin, over medium.
3. Add curry leaves, garlic and ginger. Saute 5 seconds. If you use ginger garlic paste, don’t add yet.
4. Add onions and saute until translucent, medium high. If using ginger garlic paste, add now and saute 5 seconds more.
5. Add the tomatoes and cook until a paste and water evaporated. If using tomato paste, add and stir well. You can also add about 2 tbsp water to help because it is so dry.
6. Add the masala mix, medium heat. Stir well and saute 5 seconds.
7. Add the rice and stir well. Combine well so all of the rice is the color of the masala mixture. Stir fry, medium high to high until desired dryness.
8. Add cilantro and stir well, saute 10 seconds. Serve and enjoy! 🙂