Books by Richard Sayce
BIR Special Fried Rice Recipe:
This colourful accompaniment brightens up any table it’s served on. You can adapt this special fried rice dish to your taste. Personally, I especially like the crunch of onion, the squish of mushroom, the zing of chilli, and the hum of garlic.
This recipe will make a single portion. You can scale the ingredients up to cook more at a time, although I would avoid cooking too much in one go: it kills the temperature.
This recipe is from my cookbook CURRY COMPENDIUM, and is also in my second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 1. All my books are available in both physical and kindle formats.
- 200g Cooked Basmati Rice, left to dry so it’s not damp
- 2 TBSP (30 ml Oil) or Ghee, or a combination
- ½ tsp Cumin Seeds
- 60g Onion, roughly chopped (approx. half a medium one)
- 15g Red Pepper, finely chopped (about one ninth of a medium sized pepper)
- 2 Garlic Cloves, finely sliced
- 30g Mushrooms, sliced (about 2 medium ones)
- ½-1 tsp Kasuri Methi
- 1-2 tsp fresh Green Chilli, finely chopped (optional)
- ½ tsp Salt
- 1 tsp Mix Powder
- ¼ tsp Turmeric
- ¼ tsp Garam Masala
- 1 Egg
- 25g Peas, defrosted
- 1 TBSP fresh Coriander Leaves, finely chopped
- 1 tsp Butter Ghee (optional)
- Cook the basmati rice according to the instructions on the packet. 200g of cooked rice is used in this recipe. You can instead use pilau rice. In either case let the rice dry out before cooking with it.
- On highest heat add the oil/ghee to a wok, korai, or a frying pan with high sides, and add the cumin seeds when hot.
- When the cumin seeds crackle, add the onion, red pepper, garlic cloves, mushrooms, kasuri methi, and (optionally) the green chilli.
- Stir fry for 20-30 seconds, tossing the ingredients together.
- Now add the mix powder, turmeric, garam masala, and salt. Continue stir frying for 20-30 seconds. Keep things moving.
- Then add the defrosted peas, crack the egg and empty into the pan. Break the yolk up and mix everything together for 10-20 seconds or until you see the egg scrambling.
- Add the cooked basmati rice and fresh coriander leaves. Mix well and continue stir frying for a minimum of 90 seconds.
- Add and stir in 1 tsp butter ghee for extra richness (optional).
- Check the amount of salt in your cooked basmati rice. If it was cooked using salt, especially with the absorption method, then adjust the amount of salt when frying.
- All spoon measurements are level (1 tsp = 5ml, 1 TBSP = 15ml).