Bihari Fried Rice

Ingredients

• - 3 cups cooked cooled rice
• - 1 onion sliced
• - 1 carrot diced
• - 1/2 cup peas
• - 2 green chillies
• - 1 tsp cumin seeds
• - 1/2 tsp turmeric
• - 2 tbsp mustard oil
• - Salt to taste
• - Fresh coriander

Method

1. About Bihari Fried Rice: This is the Bihari home-style fried rice — completely different from the Indo-Chinese version. No soy sauce, no Schezwan paste; instead, mustard oil, cumin and turmeric give it a Bihari character. It is the perfect way to use up leftover cold rice and comes together in 15 minutes.
2. Use cold cooked rice: Use 3 cups of cooked rice that has been chilled completely — preferably refrigerated overnight. Hot rice goes mushy when stir-fried; cold rice keeps the grains separate. Long-grain basmati works best, but any leftover rice will do.
3. Fluff and break clumps: Spread the cold rice on a wide plate or in a bowl. Use a fork to gently break any clumps so each grain is loose. Avoid pressing — broken grains turn the dish starchy and gummy.
4. Prepare the onion: Take 1 medium onion. Peel and slice thinly into half-moons — long thin strips fry better than diced pieces in stir-fry style cooking.
5. Prepare the carrot: Take 1 small carrot. Peel and cut into very small 5mm dice. The dice should be small enough to cook through quickly in a high-heat stir-fry.
6. Prepare the peas: Take 1/2 cup green peas. Frozen peas work fine — there is no need to thaw them; they will cook through in the pan. If using fresh peas, blanch in boiling salted water for 2 minutes first.
7. Prepare the green chilli: Take 2 fresh green chillies. Slit lengthwise and slice into thin rounds. Remove the seeds first if you prefer milder heat.
8. Chop the coriander: Take a small handful of fresh coriander with the tender stems. Wash, shake dry and chop finely. Set aside for finishing.
9. Use a wide pan: Use the widest pan you have — a wok, kadhai or large flat skillet. Wide pans give better air circulation and let the rice fry rather than steam. Crowded narrow pans produce soggy fried rice.
10. Heat the mustard oil correctly: Pour 2 tbsp mustard oil into the pan over high heat. Heat for about 1 minute until the oil just begins to smoke and the harsh raw smell mellows. This step is essential — raw mustard oil tastes harsh and sharp.
11. Temper with cumin: Reduce heat to medium-high. Add 1 tsp cumin seeds. They will sizzle and turn golden brown within 10-15 seconds. As soon as they smell deeply nutty, move on quickly.
12. Stir-fry the onion: Add the sliced onion. Stir-fry on high heat for 3 minutes — keep the heat high and the onion moving constantly. The onion should soften and just start to turn golden at the edges, not caramelise fully.
13. Add carrot, peas and chilli: Add the diced carrot, green peas and sliced green chilli. Stir-fry on high heat for 4-5 minutes. The carrot should turn tender-crisp, the peas should turn bright green. Keep tossing constantly so nothing sits and burns.
14. Add turmeric and salt: Sprinkle 1/2 tsp turmeric powder and salt to taste — about 3/4 tsp. Stir for 30 seconds. The vegetables will turn a beautiful golden colour from the turmeric.
15. Add the cold rice: Tip in the cold cooled rice. Use a folding motion with a flat spatula or wooden spoon — lift from underneath and turn over, do not stir round and round. This keeps the grains intact.
16. Toss on high heat: Continue tossing on high heat for 3-4 minutes, until every grain is coated yellow and the rice is heated through. The rice should look glossy and the grains should bounce around individually in the pan.
17. Garnish and serve: Switch off the heat. Sprinkle the chopped coriander over the top. Squeeze a little fresh lemon juice if you like. Serve immediately while hot, alongside plain yogurt, raita or a simple onion-cucumber salad. Bihari fried rice tastes excellent at room temperature too — it makes a great tiffin-box lunch the next day.