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Achaari Fried Rice

An Indian version of fried rice that uses achaar as a spice-paste for extra spiciness and flavor

Servings 2

Ingredients

  • 1 1/2 cup day-old basmati rice may use regular short-grain rice
  • 3/4 cup chopped veggies of your choice I use 1/4 cup of cabbage, carrot, and green beans each
  • 1 tsp ginger-garlic paste
  • 2.5 tsp achaar of your choice
  • 2 1/2 tsp oil
  • 1-2 1/2 tsp soy sauce (or to taste)
  • 2 green onions
  • 1 tbsp cilantro

Fried Egg with Runny Yolk

  • 1 egg
  • 4 tbsp oil

Instructions

  1. Chop/jullienne your vegetables and set aside. 

  2. Add your oil in a wok on high heat. First add in your veggies. After 1-2 minutes, add in ginger-garlic paste and then your rice.

  3. Using your spatula, separate the rice kernels and allow them to fry in the oil.

  4. Add in your achaar and and soy sauce and incorporate into the rice. Allow the rice to brown. 

  5. Taste and adjust for seasonings. You may need to add more or less soy sauce depending on how salty your achaar is. 

  6. Set your rice aside and work on your fried egg. In a small frying pan, add in your oil. Then crack in your egg. Once the edges start crisping up, remove the egg with the spatula and drain the oil on a small plate lined with paper-towel. (If you want a runny yolk, make sure not to leave it in for too long. Gently press on the yolk to see how far it is cooked. It shouldn't take more than 90 seconds!) Top your fried rice with the egg and garnish with green onions and cilantro.