“I am always on the lookout for quick and easy lunch recipes. I really like the ones that use leftover rice as that is something we always have at our house. I learned this recipe from a Gujarati friend. You can omit the onions if you want.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the oil in a large skillet over medium heat. Fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. Cook and stir the mixture until the potatoes are tender, about 10 minutes.
- Crumble the rice into the skillet, breaking the grains apart as best you can. Stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. Add the lime juice and cilantro to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 837 cal
- 42%
- Fat
- 11.9 g
- 18%
- Carbs
- 163.8 g
- 53%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Very good, I would recommend pairing this dish with some sort of protein, such as chicken, beef, shrimp etc. 3 stars because I was anticipating this as a main dish. Otherwise excellent if followed exa..." See morectly."
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