Indian style fried rice is known as Vagharelo bhaat in Gujarati or Fodni bhaat in Maharashtra. It is a great way to use leftover basmati rice or Jeera Rice and is so quick to make. Indian fried rice is a naturally vegan dish and is gluten-free. It has indian flavors unlike more commonly known fried rice recipes such as Thai fried rice. We love fried rice recipes such as Schezwan rice from Indo chinese cuisine which uses soy sauce. Vagharelo Bhaat is our go-to recipe for leftover rice because it takes only a couple of minutes and needs few basic ingredients. It is mild in taste and is not spicy. My Mum tends to use mustard seeds, curry leaves and green chillies with just red chilli and turmeric powder. When in the mood or have little more time on hands, she addes onion and garlic too.
Vagharelo Bhaat Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Leftover rice – frozen thawed rice works well too Oil – olive oil or peanut oil some people like to use ghee Black mustard seeds or cumin seeds. Hing (optional) Onion and garlic – finely chopped onion and minced garlic Green chilli Curry leaves – fresh, frozen or dried Spices: Turmeric powder and Red chilli powder Fresh cilantro Optional – add chopped mixed vegetables (such as carrot, green peas) to make it a meal.
How to make Indian Fried Rice
First add turmeric powder, red chilli powder, little oil, and pinch of salt in leftover cold rice, mix gently using a fork or spoon and leave it aside. Heat large pan or large wok on medium-high heat. Add oil, then add mustard seeds and hing. Once seeds splutter add the curry leaves and sliced onions and garlic Add chopped green chili. Cook this mixture for 30-45 seconds. Optionally adding mixed veggies also go in at this point and require longer cooking. Tip in rice and quickly mix well. Stir fry the rice on medium heat for 3-4 minutes or until piping hot. Turn off the heat. Sprinkle finely chopped cilantro. Serve immediately.
Serving Suggestion
Vagharelo Bhaat can be eaten alone as a light lunch or as a side for Gujarati Kadhi. I like to add yogurt or cucumber raita which adds a bit of protein.
Storage
Once the rice has cooled to room temperature, it can be stored in an airtight container and placed in the fridge. Note that you have likely used leftover rice already so do not keep this fried rice in the fridge for too many days. Reheat on the stove top or in the microwave. Do not freeze if you used rice that was already defrosted once.
Other Fried Rice Recipes
Thai Pineapple Fried Rice Burnt Garlic Fried Rice Tawa Pulao Rice As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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