Try this Indian Fried Rice recipe, or contribute your own.
- Carbohydrate 33.4624073044613 g
- Cholesterol 0 mg
- Fat 9.31297769519823 g
- Fiber 0.611400020083417 g
- Protein 2.86700906240945 g
- Saturated Fat 1.24203210936627 g
- Serving Size 1 1 (145g)
- Sodium 873.348062499147 mg
- Sugar 32.8510072843779 g
- Trans Fat 0.482439687482428 g
- Calories 232 calories
Step-by-step
- Heat oil in a pan until it shimmers.
- Toss in the cumin seeds and let cook for about 15 seconds.
- Toss in the onion and green chili.
- Stir.
- Add a little salt and cook until the onions are soft, stirring every couple minutes.
- Add rice, water, chili powder, turmeric and stir.
- Cook until rice is heated through.
Can cold cooked rice be used immediately from the refrigerator, or must it temper on the counter first? Starch molecules in cooked grains undergo retrogradation when chilled, creating firm granules that resist breaking apart during pan-tossing. Cold grains drop pan temperature rapidly, so heating them with a measured splash of water generates steam that softens the center without making the exterior soggy.
Grain Selection and Fat Absorption
Basmati rice remains the standard choice due to its aromatic profile and low starch content compared to short-grain varieties. Long grains separate cleanly under high heat, whereas sticky rice clumps into dense masses that trap moisture. Fat distribution requires attention when working with minimal oil. Two teaspoons coat two cups of grains adequately if distributed through constant motion over medium-high heat. Cumin seeds need precisely fifteen seconds in shimmering oil to release essential oils without burning.
- Excess moisture turns grains pasty; maintain high heat and evaporate all added water quickly.
- Stir onions every two minutes to ensure even softening without browning excessively.
- Substitute chili powder with paprika if seeking color without heat intensity.
