Fried RiceIndianEasy

Curry Leaf and Coconut Fried Rice

Name: Curry Leaf and Coconut Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (280 g) basmati rice, rinsed in several changes of water until the water runs nearly clear; 2¼ cups (530 ml) water; ½ tsp (3 g) fine sea salt; 3 tbsp (40 ml) coconut oil, refined or virgin; 1 tsp (6 g) black mustard seeds; 1 tbsp (12 g) split skinned urad dal, rinsed and dried; ¼ cup (35 g) raw cashew halves; 3 whole (3 g) dried red chiles, broken in half, seeds shaken out for less heat if desired; 25 leaves (5 g) fresh curry leaves, stripped from stems, patted completely dry; 2 whole (14 g) green chile, slit lengthwise; 1 tbsp (8 g) fresh ginger, peeled and finely grated; ¼ tsp (½ g) asafoetida (hing) (optional); ¼ tsp (1 g) ground turmeric; 1 cup (90 g) grated fresh or thawed frozen coconut, loosely packed; ¾ tsp (4 g) fine sea salt, plus more to taste; 2 tbsp (30 ml) lemon juice, freshly squeezed; ¼ cup (10 g) fresh cilantro, finely chopped

From the MyKitchenBank Kitchen

A fragrant South Indian-style vegan fried rice built on a sizzling tempering of mustard seeds, urad dal, curry leaves and chiles, then tossed with day-old basmati and freshly grated coconut. Nutty, citrusy and ready in about 30 minutes once the rice is cooked and cooled.

Prep: 15 min
Cook: 30 min
Wait: 1 hr
Total: 1 hr 45 min
Makes: About 6 cups (4 servings as a main, 6 as a side)

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Ingredients

4 servings

For the rice
1½ cups (280 g) basmati rice, rinsed in several changes of water until the water runs nearly clear
2¼ cups (530 ml) water
½ tsp (3 g) fine sea salt
For the tempering and stir-fry
3 tbsp (40 ml) coconut oil, refined or virgin
1 tsp (6 g) black mustard seeds
1 tbsp (12 g) split skinned urad dal, rinsed and dried
¼ cup (35 g) raw cashew halves
3 whole (3 g) dried red chiles, broken in half, seeds shaken out for less heat if desired
25 leaves (5 g) fresh curry leaves, stripped from stems, patted completely dry
2 whole (14 g) green chile, slit lengthwise
1 tbsp (8 g) fresh ginger, peeled and finely grated
¼ tsp (0.5 g) asafoetida (hing) (optional)
¼ tsp (1 g) ground turmeric
1 cup (90 g) grated fresh or thawed frozen coconut, loosely packed
¾ tsp (4 g) fine sea salt, plus more to taste
To finish
2 tbsp (30 ml) lemon juice, freshly squeezed
¼ cup (10 g) fresh cilantro, finely chopped

Equipment (5)

Medium saucepan with lid (3-quart / 3 L) for the rice
Large wide skillet, wok or kadai (12-inch / 30 cm)
Large rimmed tray or platter (for cooling rice)
Wooden spoon or spatula
Fine-mesh sieve

Steps

Before you start

Cook the rice at least 1 hour ahead (or the day before) and spread it out to cool; warm, wet rice turns mushy when fried.
Measure and set out all tempering ingredients next to the stove. The tempering takes under 2 minutes and moves fast.
Fresh or frozen (thawed) grated coconut works best; if using dried unsweetened coconut, soak it in 3 tablespoons hot water for 10 minutes.
Fresh curry leaves will spatter in hot oil. Pat them completely dry first.

1
Cook the rice
- Combine the rinsed basmati, 2¼ cups (530 ml) water and ½ tsp salt in a 3-quart (3 L) saucepan.
- Bring to a boil over high heat, stir once, then cover and reduce to the lowest heat.
- Cook 12 minutes without lifting the lid, then turn off the heat and let it steam, covered, for 5 minutes.
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Ready when: Grains are tender, separate and no water remains in the pan
Tip: Don't stir after the initial stir; it releases starch and makes the rice sticky.
2
Cool the rice
- Fluff the rice with a fork and spread it in a thin layer on a large rimmed tray or platter.
- Let it cool uncovered for 30 minutes, then refrigerate for at least 30 minutes more (or up to overnight, covered once cold).
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Ready when: Rice feels cool and dry to the touch, not tacky
Tip: Break up any clumps with your fingers before frying.
3
Toast the cashews
- Heat the coconut oil in a 12-inch (30 cm) skillet or wok over medium heat for 1 minute.
- Add the cashews and stir constantly for 2 to 3 minutes.
- Scoop them out with a slotted spoon onto a plate, leaving the oil in the pan.
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Ready when: Cashews are light golden brown and smell nutty
Tip: Cashews keep darkening off the heat, so remove them when just pale gold.
4
Temper the spices
- Raise the heat to medium-high.
- Add the mustard seeds and cover loosely with a lid or splatter screen.
- When they pop and crackle, about 30 seconds, add the urad dal and dried chiles and stir for 30 to 45 seconds.
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Ready when: Mustard seeds stop popping mostly and the dal turns golden and smells toasty
Tip: If the seeds don't pop, the oil isn't hot enough. Too-dark dal tastes bitter, so move quickly.
5
Add aromatics
- Reduce the heat to medium.
- Add the curry leaves (stand back, they spatter), slit green chiles, ginger and asafoetida if using.
- Stir for 45 to 60 seconds.
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Ready when: Curry leaves turn translucent and crisp, and the ginger smells fragrant without browning
Tip: Make sure the leaves are fully dry or the oil will spit.
6
Warm the coconut
- Stir in the turmeric and grated coconut.
- Cook, stirring often, for 2 to 3 minutes.
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Ready when: Coconut is hot, yellow-tinted and smells toasty, with a few pale gold flecks
Tip: Keep it moving; coconut scorches quickly and turns bitter.
7
Fry the rice
- Add the cooled rice and ¾ tsp salt.
- Raise the heat to medium-high and toss gently with a folding motion, scraping the bottom, for 4 to 5 minutes.
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Ready when: Rice is steaming hot throughout, evenly yellow and the grains are separate
Tip: Fold rather than stir vigorously so the grains don't break.
8
Finish and season
- Turn off the heat.
- Fold in the toasted cashews, lemon juice and cilantro.
- Taste and add a pinch more salt or a squeeze more lemon if needed.
- Serve hot.
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Ready when: Bright, tangy aroma, with the rice lightly seasoned all the way through
Tip: Add lemon off the heat to keep its fresh flavor.

Good to know

Tips

Day-old, chilled rice is the key to fluffy, separate grains.
Use a wide pan so the rice fries instead of steaming.
Stay with the tempering: the seeds and dal go from golden to bitter in seconds.
Serve with yogurt (or coconut yogurt for vegan), pickle and papadums.

Make ahead

Cook and chill the rice up to 2 days ahead, covered in the fridge. The cashews can be toasted a day ahead and kept in an airtight container.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight up to 3 days (cool within 1 hour of cooking). Freezer: up to 1 month. Reheat in a skillet over medium heat with 1 to 2 tbsp water, or microwave covered until steaming hot throughout, stirring halfway.

Substitutions

fresh curry leaves → No true substitute; use 1 tbsp chopped cilantro stems and extra lemon zest. The flavor will differ, but the dish is still tasty. Dried curry leaves are much weaker, so use about 2 tbsp.
grated fresh or thawed frozen coconut → Unsweetened desiccated coconut, 1/2 cup (40 g), soaked in 3 tbsp hot water. Drain any excess water before adding.
raw cashew halves → Roasted peanuts. Add at the end rather than toasting in oil, if already roasted.
split skinned urad dal → Chana dal. Gives a similar crunch, but fry 30 seconds longer.

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Steps

Cook the rice

Cool the rice

Toast the cashews

Temper the spices

Add aromatics

Warm the coconut

Fry the rice

Finish and season

Good to know

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