Name: Indian Fried Rice (Vagharelo Bhaat)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups Leftover rice (frozen thawed rice works well too); 3 tablsespoon Oil (olive oil or peanut oil some people like to use ghee); 1 teaspoon Black mustard seeds (or cumin seeds.); 1/4 teaspoon Hing (optional); 1/4 cup Onion ( finely chopped onion ); 2 cloves Garlic (minced or chopped); 2 small Green chilli (chopped or slit); 1 sprig Curry leaves (- fresh, frozen or dried); 1 teaspoon Turmeric powder; 2 teaspoon Red chilli powder; 2 tablespoon Fresh cilantro

Indian Fried Rice is an easy and straightforward recipe using leftover rice taking just 5 minutes. This particular recipe is made to a Gujarati style rice known as Vagharelo Bhaat, with rice, a simple vaghar and green chillies.

Indian fried rice in a large pan on the table.

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.

vagharelo bhaat garnished with fresh chopped coriander.

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.

turmeric powder, chili powder and salt added to the plain boiled basmati rice.

In a hot oil onion, curry leaves and mustard seeds added in the frying pan.

garlic and green chillies added to the sauteed onion in a pan.

cooked Fried rice in a pan on the stovetop.

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.

indian fried rice served in a black dinner plate next to a glass of water.

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 smooth, creamy element to the dry or textured spicy rice.

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.

a plate of vagharelo bhat placed next to a pan of cooked rice on the table.

Other Fried Rice Recipes

Thai Pineapple Fried Rice

Burnt Garlic Fried Rice

Tawa Pulao Rice

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Indian Fried Rice (Vagharelo Bhaat)

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Course Side Dish

Cuisine Gujarati, Indian, Maharashtrian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Author Hayley Dhanecha

Equipment

1 Large Pan or wok

Ingredients

2 cups Leftover rice frozen thawed rice works well too
3 tablsespoon Oil olive oil or peanut oil some people like to use ghee
1 teaspoon Black mustard seeds or cumin seeds.
¼ teaspoon Hing optional
¼ cup Onion finely chopped onion
2 cloves Garlic minced or chopped
2 small Green chilli chopped or slit
1 sprig Curry leaves - fresh, frozen or dried
1 teaspoon Turmeric powder
2 teaspoon Red chilli powder
2 tablespoon Fresh cilantro

Instructions

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.

Video

Notes

Use leftover cooked Basmati rice.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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