About this recipe:This is a quick and simple Indian fried rice recipe, flavoured by mustard seeds, curry leaves, asafoetida, turmeric and chillies. If you like your food hotter, add more chillies. It's a great way of using up leftover rice.
3 tablespoons cooking oil
1 teaspoon mustard seeds
2 sprigs fresh curry leaves
1 pinch asafoetida powder
1 onion, finely chopped
150g potatoes, finely chopped
4 green chillies, chopped
1/2 teaspoon ground turmeric
1/4 teaspoon caster sugar
salt to taste
750g cold cooked white rice
3 tablespoons lime juice or to taste
1 tablespoon chopped fresh coriander
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Method Prep:15min › Cook:20min › Ready in:35min
Heat the oil in a large frying pan over medium heat. Fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chillies, turmeric, sugar and salt. Cook and stir the mixture until the potatoes are tender, about 10 minutes.
Crumble the rice into the frying pan, breaking the grains apart as best you can. Stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. Add the lime juice and coriander to serve.
Fresh curry leaves and asafoetida powder can be found in Indian/South Asian stores.