Onion Fried Rice - Indian style

Onion fried rice with a nice hot curry such as my Chicken Vindaloo as seen in the picture. There's no real recipe for the onion fried rice because I made it up, but all you need is some cooked cold rice enough for two and then just double the amount of spice and onions if you want to make rice for four, etc. Make sure your rice is cold or it will be sticky and be sure to read my note on storing cooked rice safely.

You will need:
cooked boiled rice enough for two - rice must be cold
a little oil and a knob of butter
1 onion - diced
about 1/2 a teaspoon of onion seeds
about 1/2 a teaspoon of mustard seeds 1/2
a teaspoon of turmeric
3/4 of a teaspoon of cumin
a small amount of dried curry leaves - crumbled

How to do it:
First of all, in a dry wok or large frying pan, toast the onion and mustard seeds until they begin to pop - keep the pan moving or they will burn easily. Once done remove and set aside.
Now in the same pan add just under a tablespoon of oil and a little butter and heat.

Throw in the diced onions and cook over a high heat stirring all the time.
Don't let the onions burn. Stir in the turmeric and cumin and the rice along with the cooked rice, onion and mustard seeds. Crumble in the dried curry leaves and keep stirring so nothing burns.

Make sure the rice is piping hot. Stir in a small knob of butter. Job done!

Yield: 2Author: Jan Bennett

Onion Fried Rice - Indian-style

Perfect with any Indian curry.

ingredients:

cooked boiled rice enough for two - rice must be cold 

a little oil and a knob of butter 

1 onion - diced 

about 1/2 a teaspoon of onion seeds 

about 1/2 a teaspoon of mustard seeds 1/2

a teaspoon of turmeric 

3/4 of a teaspoon of cumin 

a small amount of dried curry leaves - crumbled

instructions

First of all in a dry wok or large frying pan, toast the onion and mustard seeds until they begin to pop - keep the pan moving or they will burn easily. Once done remove and set aside. 

Now in the same pan add just under a tablespoon of oil and a little butter and heat.

Throw in the diced onions and cook over a high heat stirring all the time.

Don't let the onions burn. Stir in the turmeric and cumin and the rice along with the cooked rice, onion and mustard seeds. 

Crumble in the dried curry leaves and keep stirring so nothing burns.

Make sure the rice is piping hot. Stir in a small knob of butter. Job done!

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