Topic: How do I make Indian fried rice?

[Cory Ander]

Posted by rasta and moved to here by CA

From rasta:

I love fried rice from my lolac take away, but can't find anything for fried rice or how to cook it, ie: after it's boiled, do I let it cool, go cold or fry it hot? what oil to use and how much and so on, I have also bought dried onions from an asian shop which I want to put in, but again no idea how to do it? help!


Reply from joshallen2k:

Its usually recommended to fry it cold. There are a number of good recipes for fried rice (pilao I'm assuming) on the site under side dishes.

-- Josh

[Cory Ander]

I love fried rice from my lolac take away, but can't find anything for fried rice or how to cook it

That's a very good question rasta, I have always had special fried rice with my BIR curries (never plain, never pilau, but most definitely fried) and, you're right, there is not one recipe on thisforum for producing it.

To my knowledge, they simply stir fry cold, dry pilau rice, in oil or ghee, in a very hot pan.  Quite how they get such a beautiful flavour though is beyond me (maybe they use spiced oil/ghee to fry it in?).

If anyone knows for sure, please tell us!

[Curry Barking Mad]

this may help........

here

and the rice was one portion of pilau rice(hot) straight from the microwave,

Mick

[Secret Santa]

What were the spices that were added?

[Cory Ander]

Thanks Achmal,

Nice video 

Some questions please:

a)  Was the oil fresh oil? 

b)  How are the onions and green pepper precooked?

c)  Three tub ingredients were used.  Were the first two salt and spice mix?

d)  What was the third tub ingredient used?

e)  Is the procedure the same (minus the egg) for plain fried rice?

Interesting to note they use preheated rice.

[Curry Barking Mad]

What were the spices that were added?

Salt, spice Mix and methi leaves,
Mick

[Curry Barking Mad]

Thanks Achmal,

Nice video 

Some questions please:

a)  Was the oil fresh oil? 

b)  How are the onions and green pepper precooked?

c)  Three tub ingredients were used.  Were the first two salt and spice mix?

d)  What was the third tub ingredient used?

e)  Is the procedure the same (minus the egg) for plain fried rice?

Interesting to note they use preheated rice.

Hi Cory,

a) The oil was fresh (KTC),

b) Using a ratio of 2 onions to 1 pepper, boiled in enough water to cover add a little spice mix and salt, for about 4 minutes, drain, add a little oil, mix,  to stop it drying out until ready for use,

c) Correct,

d) The spoon was dipped into dry methi leaves,

e) Yes Cory, thats how this chef cooked it,

The pre heated pilau rice makes perfect sense to me, no danger of the rice not being hot enough, all the flavour in the pilau being reinvigorated and speeds up the process,

Mick

[Unclebuck]

Yep nice video Mick, just been looking through your you tube channel

http://www.youtube.com/user/CURRYHOLIC1#p/u

You got some nice vids there your a really lucking boy getting into bir kitchens, good work.

Cheers UB.

[Secret Santa]

add a little oil, mix,  to stop it drying out until ready for use,

Ah that's solved a puzzle for me! I saw the chef on the Malik live feed do this and I couldn't figure why he was adding the oil at the end when they were in their plastic tub. Now I know. Thanks mick, it's this sort of confirmatory evidence that really helps. An added hint is to use recovered oil for this, as I saw them do, for extra flavour.

By the way, I can add that Maliks and the East takeaways make their 'special' fried rice the same way, i.e. they add nothing more than salt, methi, and mix powder, oh and they fry up some onions, from raw, first too.

[Cory Ander]

Thanks for clarifying those points Achmal,

There's some interesting stuff there (the precooking - i.e. boiling - of the onions and peppers, the use of preheated rice (I can see the sense to ensure it's hot...though I understand that Chinese restaurants do it differently from cold?) and the addition of methi surprised me.

Good posts Achmal, I'll be trying this tomorrow.....