Indian Fried Rice – South Indian Tempered Leftover Rice

Leftover basmati rice tempered South Indian style with peanuts, green peas, curry leaves, and green chili.

Indian Fried Rice – South Indian Tempered Leftover Rice

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This Indian fried rice uses leftover basmati rice and classic South Indian tempering with mustard seeds, curry leaves, chana dal, and peanuts. It comes together fast and makes an easy vegetarian meal.

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Sravanthi Chanda

Ingredients

3 cups cooked basmati rice preferably leftover and chilled
½ cup green peas fresh or frozen
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 tablespoon chana dal
¼ cup peanuts
10 curry leaves 1 or 2 sprigs
½ cup onion finely chopped
1 green chili slit, adjust to taste
1 teaspoon garlic sliced or crushed
½ teaspoon coriander powder
1 teaspoon oil
½ teaspoon salt adjust to taste
¼ cup cilantro leaves optional

Instructions

Prep the rice: Fluff the cooked rice with a fork so the grains separate.
Heat oil: Heat oil in a wide pan on medium heat.
1 teaspoon oil
Temper spices: Add mustard seeds and let them pop. Add cumin seeds and let them sizzle.
¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds
Toast chana dal and peanuts: Add peanuts and roast briefly. Once the peanuts are almost done, add chana dal and stir until light golden.
¼ cup peanuts, 1 tablespoon chana dal
Sauté aromatics: Add curry leaves, onion, green chili, and garlic. Sauté until the onion softens.
10 curry leaves , ½ cup onion, 1 green chili, 1 teaspoon garlic
Cook peas + spices: Add peas and sauté until tender. Add coriander powder and salt; mix well.
½ cup green peas, ½ teaspoon coriander powder, ½ teaspoon salt
Add rice: Add cooked rice and mix gently on low heat until evenly coated and heated through.
3 cups cooked basmati rice
Finish: Taste and adjust salt. Garnish with cilantro leaves and serve hot.
¼ cup cilantro leaves optional

Notes

Tested Tips from My Kitchen

Use cold leftover rice for the best texture. Fresh hot rice can turn soft and clumpy. I like to cook rice like pasta so that it turns fluffy.
Keep the heat medium during tempering so the peanuts and dal turn golden without burning.
Mix gently after adding rice to keep the grains long and separate.
If your rice feels dry, add 1 or 2 teaspoon of oil at the end and mix lightly.
No peanuts? Replace with cashews or skip entirely.
No chana dal? Use urad dal, or skip it and keep only peanuts for crunch.
Curry leaves add the signature flavor. If you don’t have them, the dish still works, but it won’t taste as aromatic. You can use dried curry leaves as well.
Storage: Store leftovers in the fridge for up to 2 days. Reheat in a pan with a splash of water or a little oil. I prefer storing the leftover rice and making this tempered rice fresh and serving it immediately.

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