Directions: |
Directions:Add vegetable oil to large pan over high heat.
Add cooked rice and stir so that the rice gets coated.
Continuously stir so that the rice does not stay too long in the same place. This prevents the rice from sticking and burning.
After about 5 minutes add the onion and garlic. Continue to stir for another 5 minutes
Add butter, turmeric, soy sauce, sesame oil, mix until rice is coated.
Crack 2 eggs over the rice and mix quickly until fully cooked.
Once the butter is melted and the eggs are cooked, it is ready to serve.
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Personal
Notes: |
Personal
Notes: One thing I enjoy with cooking is just experimenting. When I first made this recipe, it happened completely by accident. About a month before this recipe came to be, I went to an Indian cooking class with my mom, Leighann Wilson. There were some techniques used that I really appreciated and have started using as often as I can. Turmeric, though, is one of the spices used a lot in Indian cuisine.
So we had a bunch of rice left over after making some tofu dish and I got the munchies at around 9pm. I had this idea of taking the leftover rice, using egg as a sort of binding agent to make fried rice balls using some of the spices from that Indian cooking class. The oil was not hot enough when I dropped them in, so the rice fell apart and lost all hope of what I wanted it to be. But I saw the making of fried rice and thought "when life gives you rice and oil, make fried rice", so I did. After bumping up the spices a bit, I tried it and had Casey taste it as well. It became a house-hold favorite!
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This recipe for Indian Fried Rice is from