So fried!

Itrsquos that time of the year when taste buds and the tummy gang up and rage a war cry for all things spicy oily and warm While bhajias and Maggi are an anytime snack for a fuller meal fried rice is the perfect pick Though everyone usually turns to Southeast Asian fare we got home chefs to share Indian versions of the fried rice that make a hearty meal for one or manyMaharashtraBy Reshma Mane Every Aroma everyaroma on InstagramldquoThis dish has three stars the aromatic Indrayani rice from Maharashtra which is like the sticky Jasmine rice of Thailand Kolhapuri tikhat masala available at masala stores in Dadar and Lal Baug and ghee We use this instead of chilli powder at home and it is a flavour we identify with The recipe can be made using mutton as well as veggiesrdquo says Mane Homestyle Kolhapuri chicken stir fryINGREDIENTS1 cup Indrayani rice250 gm boneless chicken pieces diced1 tbsp gingergarlic paste2 tbsp Kolhapuri tikhat masala1 tsp turmeric powder1 tbsp coriandercumin powder2 onions chopped1 tomato chopped2 tbsp veg oil2 tbsp gheeSalt to tasteCoriander choppedMETHODBoil the rice with double the quantity of water and keep aside add salt as per taste Heat oil in a wok add the chopped onions and tomatoes and fry well till golden brown Add gingergarlic paste all spice powders and ghee and fry well Add diced chicken and cook till chicken is done Put in the rice and mix well Add the coriander toss well and serve hotAngloIndianBy Bridget WhiteKumar Author and Food Consultant in Colonial AngloIndian CuisineldquoThis quick and easy dish is a favourite in our home whenever we want a change from the usual rice and curry It has a lovely peppery taste and can be whipped up in minutes if you have some cooked rice at home You could also add some green peas or cauliflower florets to it for slight variationrdquo says Bengalurubased KumarTomato fried riceINGREDIENTS2 cups cooked rice cooled2 large onions sliced2 green chillies slit lengthwise2 tomatoes finely chopped1 tsp black pepper powderfrac14 tsp turmeric powderSalt to taste3 tbsp oil or butterMETHODHeat the oil or butter in a pan and add the sliced onions and green chillies Fry till onions turn golden brown Add the chopped tomatoes and fry till they are softAdd pepper powder turmeric and salt and fry for a minuteAdd frac14 cup of water and cook for a few minutesAdd the cooked rice and mix in well Cook on low heat till the rice is well heated Serve with some sliced onions and lime pickleKolkataBy Madhumita Pyne Insomniac Cook insomniaccook on InstagramldquoThis Bengali version of fried rice is called bhaat rice bhaja fried and I fondly remember how when I was a kid my mother used to make this quick and easy fried rice as a postschool snack Keeping in mind a childrsquos palate she wouldnrsquot add spices at all just salt It was delicious and one of my favouritesrdquo recalls PyneBhaat bhajaINGREDIENTS1 potato sliced1 onion finely chopped1 tbsp sunflower oil1 cup rice preferably a day oldSalt to tasteChoice of veggieseggsbaconMETHODHeat oil in a pan and add potatoes Stir fry till they are golden brown Add the onion and fry till they become translucentAdd one cup of dayold rice sprinkle salt and stir fry till the potatoes are cooked but still hold their shape Serve piping hotOptional Throw in any other vegetables you have in hand Sauteacute To add bacon and eggs first fry bacon in a pan keep it aside in the same pan scramble an egg on the bacon grease and then keep that aside Fold in the eggs and bacon at the endFried rice city huntIn your bowl pick your choice of veggies and meat and choose a sauce as you pass the bowl at the counter Watch the chef stir up your personal flavour bowl We vote for the Hunan sauce and love to mix our rice with noodles and lots of mushroomsgtgtgtWHERE All Stir Fry The Gordon House Hotel Apollo BandarWHEN 12 noon to 330 PM7 PM to midnightCALL 9867505242Of mushrooms and mud crabsPick mixed mushroom rice with truffle butter and mushroom dashi or a whole mud crab rice with yuzu pepper spinach and a spring onion relishgtgtgtWHERE Akina Contemporary Japanese Restaurant and Bar Golden Palace Turner Road Bandra WestWHEN 7 PM to 1 AM weekends1230 PM to 330 PM amp 7 PM to 1 AMCALL 8976452899StingIf yoursquore a wasabi lover a musttry is the wasabi pickled fried rice Rs 595 made with housepickled vegetablesgtgtgtWHERE Taki Taki World Crest Unit no1A amp 1B Lodha Lower ParelWHEN 12 PM to 130 AMCALL 7400491480Kimchi cravingsDuck kimchi fried rice Rs 445 is inspired by the Korean rice dish kimchi bokkeumbap Kimchi and rice are stirfried together with gochujang a fermented chilli bean paste that is both spicy and sweet and soy saucegtgtgtWHERE The Fatty Bao Bandra and AndheriWHEN 12 PM to 330 PM and 7 PM to 1 AM Guests below 10 years are permitted only for lunch and above 18 years for dinnerCALL 26005220Thai styleKrapow fried rice has the rich flavour of Thai sweet basil Thai red chilli Thai soya sauce and oyster saucefish sauce There are a few varieties that can be prepared such as chicken beef pork prawn and veg At Yazu you can try their fusion style with some additional flavours like lemon grass with veg chicken prawn options which come with prawn crackers and sunnyside egg on topgtgtgtWHERE 9 Raheja Classic next to OptionsmdashThe Fashion Mall Lokhandwala Andheri WestWHEN12 PM to 5 PM and7 PM to 130 AMCALL 8928828383SICHUAN SAUCE RECIPEFrom the good folks at All Stir Fry in ColabaINGREDIENTS20 gm ketchup20 gm chilli sauce20 gm chilli paste25 gm onions chopped10 ml garlic chopped10 gm ginger chopped5 gm fresh red chillies5 gm celery chopped1 lemon2 ml sesame oil2 gm pepper crushed2 tbsp soy sauce1 tbsp vinegar1 gm corn starch1 tbsp sugarSalt to tasteMETHODHeat a small dry saucepan When the pan is hot add peppercorns and roast until aromatic Grind into coarse powder Heat the pan again and add oil chopped ginger garlic and onions and stirfry for one minute Add the chilli sauce and chilli paste Add the soy sauce vinegar sugar and salt to the pan Mix the cornstarch with some water to make a thick paste Whisk in the cornstarch liquid into the pan and stir till the sauce coats the spoon Put aside to cool It can then be added to any stir fry dishTIPS FROM THE WOKE gtgt thinspAlways use medium to long grain ricegtgt thinspEnsure that the rice being used is not overcookedgtgt thinspNever use any sticky rice or thickgrained ricegtgt thinspThe rice should never be cold It should at least be at room temperaturegtgt thinspUse a hot pan or wok which has been seasoned with oilgtgt thinspSeason the panwok by heating the utensil till it smokes Brush lightly with oil and keep asidegtgt thinspUse as few spices or seasoning as possible to bring out the flavours of all the other ingredientsgtgt thinspDo not use too many ingredients in the stirfried rice as this will mix all flavours Just keep it simple and less complicatedgtgt thinspThe veggies need to always be blanched before being used and never boiled which will make them lose their crunch Always add nonveg ingredients first followed by veg ingredients and then the rice which is then finished off with required seasoningsauces