Leftovers #58 ~ Indian Fried Rice

Having leftover rice always means fried rice. It is quick and easy to make with the added bonus of using whatever you have on hand. I always seem to make Chinese Fried Rice, which I enjoy immensely however wanted to try and create an Indian Fried Rice that I felt equally the same. Never relying on one recipe alone I stumbled across a few and created this fried rice dish; a spicy and aromatic dinner that is richly flavourful as a side or on its own; and adjusting the amounts to accommodate how much leftover rice you have is simple with this recipe.   

Indian Fried Rice

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1 can chickpeas

2 carrots, peeled 

1 onion

3 to 4 cloves of garlic

1 red chilli or 1 dried red chili 

1/2 cup frozen peas 

1 teaspoon ground coriander seed

1 teaspoon chili powder

1 teaspoon ginger powder

1 teaspoon turmeric powder

1 teaspoon whole cumin seed

2 tablespoons Garam Masala

1/2 teaspoon salt

3 to 4 dried or fresh curry leaves

1 to 2 tablespoons oil

1 to 2 tablespoon vegetable stock

3 - 4 cups day or two old rice, jasmine or Basmati

fresh coriander

In a small bowl add all the spices, except the curry leaves, and salt and gently whisk together to combine. Place the curry leaves on top. Set aside.  

Pour the can of chickpeas into a mesh sieve and rinse thoroughly allowing the water to drain. 

In the meantime chop the carrots, onion and fresh chili, if using. Using a garlic press mince the cloves of garlic. 

Add 1 tablespoon of oil to a large pan and allow to warm up over medium-high heat. Then add the chopped carrots and onion, minced garlic, chili and chickpeas. Let the veggies cook for about 5 minutes over the heat before adding the peas. This way the carrots and chickpeas will soften but still hold their shape and crunch. If you prefer to cook them all the way through then cook for a little bit longer.

When the veggies are cooked add the spice mixture with the curry leaves to the pan. The mixture will become quite dry; add the 1 to 2 tablespoon of oil and 1 to 2 tablespoons vegetable stock and heat for a few minutes longer before you add the rice. 

Add the leftover rice. When the rice has been completely mixed with the vegetables and coated with the spices remove from heat and add the fresh chopped coriander, if using, and serve immediately.