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2 cups cooked basmati rice (day-old is best)
1 tsp garam masala
½ tsp ground turmeric
½ tsp kashmiri chilli powder
2 tbsp coriander (cilantro) leaves, finely chopped
1 tsp sea salt flakes
2 tbsp vegetable oil or ghee
1 medium-sized potato, peeled, diced
1 small brown onion, diced
3 garlic cloves, finely diced
2 tbsp roasted whole peanuts
4-5 curry leaves
2 dried red chillies, small
½ tsp mustard seeds
½ tsp cumin seeds
Place rice in a large bowl, then follow with the garam masala, turmeric, kashmiri chilli and coriander in a large bowl. Add in salt, then give everything a good mix to ensure that every grain of rice is coated in spice. Leave aside for 15 minutes to allow flavours to infuse.
Preheat wok on high heat with 1 tablespoon of ghee. Using a spatula, fry potatoes for 5 minutes until they are cooked through and lightly golden brown. Add in onion, then continue cooking for another 2 minutes. Reduce heat to medium and add in garlic, peanuts, curry leaves, dried chilli, constantly moving ingredients around in the pan. Follow with mustard seeds and cumin seeds.
Add another tablespoon of ghee if needed and increase heat back to medium-high heat. Next, add the flavoured rice to the wok. Continue tossing all ingredients together in the pan until everything is incorporated. Serve and enjoy!
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
A Fried Rice Delight - Spice of Life!
Just made this recipe after seeing it on YouTube – what a hit! Removed the peanuts as I’m allergic but kept the potatoes. What a creamy, spicy, delightful meal. Great use for leftover rice and certainly hits the spot for a chilly day’s lunch.
More than 2 servings
Hi Marion. Love your cooking. We are feeding a melee of Indian dishes to a group of 7 people. Can this recipe be doubled?
Response from Marion's Kitchen
Thanks so much for your review! You can absolutely double all the quantities to feed more people. Hope they enjoy it!