Fodni Bhaat (Indian Fried Rice) Recipe

By
Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

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Updated Apr. 07, 2021
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Prasanna Sankhe

If you're ever wondering what to do with leftover rice, the answer is Fodni Bhaat. It's a no fuss, few ingredient boost to last night's dinner. Many homes in India have it for breakfast, but you can just as easily make it for lunch or dinner.

There's a saying I recently came across that goes- if a man gets Fodni Bhaat to office for lunch, it means he didn't show up on time at home for dinner! It's sort of a wife's subtle way of telling him that he's going to have to finish last night's dinner, one way or the other. I think it's so delicious, that most men would embrace tardiness quite eagerly. The garlic gives the dish a nice flavor and bite, while the green chilli imparts a subtle heat. Fodni Bhaat is the kind of delicious reincarnation every leftover should have.

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Recipe Facts

4

(4)

Active: 5 mins
Total: 10 mins
Serves: 2 servings

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Ingredients

  • 11/2 tablespoons vegetable oil
  • 1 teaspoon whole black mustard seeds
  • 3 medium cloves garlic, roughly chopped (about 1 tablespoon)
  • 4 green Thai bird chilis or 2 serrano peppers, slit lengthwise
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 2 cups leftover/freshly cooked white rice
  • Kosher salt
  • 1 tablespoon chopped coriander leaves

Directions

  1. Heat oil in a medium cast iron skillet over medium-high heat until shimmering. Reduce heat and add the whole black mustard seeds. Stir until they pop, about 15 seconds. Add chopped garlic and slit green chillies. Stir until fragrant, about 2 minutes, taking care not to brown the garlic. Add the turmeric and chilli powder. Stir until they impart their color to the oil, about 10 seconds. Immediately add the white rice and stir until thoroughly coated with the oil. Season to taste with salt salt and serve hot garnished with chopped coriander.

Special equipment

Cast iron skillet

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