Fried Rice

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Serves: 4,Yield: 4serving of rice

    • About This Recipe

    “This is a fairly easy recipe for fried rice, yet it tastes really good. Good recipe to impress your loved ones. This is my favorite recipe for fried rice, especially when I am in a hurry, and not really in an ‘all-day-in-the-kitchen’ cooking mood:)Note: This is not a chinese fried rice which is usually more moist and can be eaten by itself. This is more of an Indian, or Sri lankan fried rice that is usually dry and is eaten with curries. I thought I should explain since some of you might be expecting more of a ‘chinese’ kind of a fried rice 🙂 “

    Ingredients

  • 2cupsbasmati rice
  • 3tablespoonscanola oil
  • 1/2 mediumcarrot, grated
  • 1/2 mediumonion, thinly sliced
  • 2clovesgarlic, thinly sliced
  • 1/2 teaspoonturmeric( just for the coloring)
  • 1egg
  • 1teaspoonchili powder
  • 2teaspoonssalt

    • Directions

  • In a medium pot, fry the onions and the garlic in the oil till golden brown.
  • Add the grated carrot and fry for about 3 minutes.
  • Add the chilli powder, turmeric, salt, and egg and stir for another minute.
  • Stir in the rice.
  • Stir the mixture 2-3 minutes until the rice is properly mixed with the rest of the ingredients.
  • Pour 3 cups of water and stir well.
  • Let it cook uncovered until the water boils.
  • Lower the heat and cover the pot.
  • Let it cook till all the water dissapears from the bottom of pan.
  • (till you think the rice is cooked, usually it takes about 15 minutes).
  • Serve hot with your favorite curry or as a side dish.

    • Reviews

  • “Your description of the dish is very accurate.It was easy and very good. It was much better than the traditional wok fried rice.And basmati was a great change from long grain rice.Thank you Shereen.”

  • “Well – I was desperate for a side dish – and the only rice I had on hand (don’t laugh!) was instant brown rice…so that’s what I used! I lowered the water amount to about 2 cups, and cooked it for less time. I also used 2 T. sesame oil, and 1 T. canola for extra authentic flavoring. I didn’t have turmeric, so skipped that, and didn’t want to take time to grate carrots, so cut large carrot into slivers….and MMMMMMMMMmmmmmmmmmmm – this was PERFECT! After it was finished, I added approximately 2 T. soy sauce, and mixed into the rice. Barely had enough to go around! All the adults ate 2nds and 3rds of this – so THIS is a new addition to my cookbook! Thanks for sharing this quick & easy YUMMY recipe! Flavor was wonderful – and we’ll enjoy this often!”

  • “It was OK. Easy to make and looked good. We did however find it a tad bland, but-adding spices should be no problem to zing it up a bit. What we did not fancy was the egg. It sort of curdled up in the rice and just felt out of place. On the other hand the rice was moist and could easily be eaten on its own. I will try it again with more spices and without the egg. Thanks for posting.”

  • “Yummy and easy to make.Thanks for the recipe.”

  • “Made this tonight for our family, and would have given it 5 stars, but the amounts of onion and carrot could have been doubled for our tastes.My children loved it though and will be making this again.Easy to make and delicious!”

  • “As we eat alot of curries I found that this recipe was especialy good with leftovers the next day. Also yummy and satisfying on its own with yohgurt.”

  • “quick and easy to follow i added chicken and peppers a little more chilli was a lovley meal on its own”

  • “This was a nice quick fix dinner.To reduce the glycemic load, I used half lentils and half basmati rice, I also used a biryani pre-mix for seasoning.To serve for myself, I added a little ghee (clarified butter) and yogurt.”

  • “This was probably one of the most delicious rice dishes that we have ever tasted – and we made it! Having followed the base recipe closely, all we did was add some prawns and peas. The authentic aroma and flavour was awesome! “

  • “Needed a side to go with fish tonight and found this delicious quick fried rice recipe, thanks Shereen, it fit the bill very nicely!I added some chopped mushrooms and 2 chopped jalapeno peppers which gave it a nice zing.Loved the idea of the tumeric, it did give it a nice colour; we will definately make this again. Thanks for sharing a keeper!”

  • “I made this for dinner tonight when I was short on time.I used brown minute rice with the amount of water directed on the package.I omitted the salt and added teriyaki sauce at the end.It was wonderful!I will be making this often.Thanks for posting and inspiring me. “

  • “Good and easy, if just a little bland. This is a great starting point – we will definitely make this again with a little more spice. Served with a sweet & spicy chicken. Thanks!”

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