This Spicy Peanut Fried Rice – Indian Peanut Stir Fried Rice is a great meal to make using any leftover white/brown rice. Next time you are making rice for dinner, cook a little extra for this recipe the next day. You wont be disappointed.

Ingredients needed for Spicy Peanut Fried Rice – Indian Peanut Stir Fried Rice

2 and 1/2 tbsp oil
2 cups leftover cooked white rice
1 tsp mustard seeds
1/2 tsp chana dal
1 tsp urad dal
2 Whole dried red chilli
10 curry leaves
¼ tsp asafoetida
3 tbsp roasted peanuts
½ cup onions finely chopped
1/4 tsp ground turmeric
1/2 tbsp red chilli powder (reduce to 1/4 tbsp if you cant tolerate heat)
½ tsp ground coriander
¾ tsp salt
½ tbsp. lemon juice
Cilantro

Method to Make Spicy Peanut Fried Rice – Indian Peanut Stir Fried Rice

Prep –

First, rinse and chop the onions and cilantro finely and set aside. Second, dry roast the peanuts in a pan on low/medium heat for a few minutes until golden and set aside. Moreover, make sure not to over roast them.

Cook –

First, on medium heat, heat the oil in a non stick wok. Second, add in mustard seeds, chana dal, urad dal (split black lentils/ black gram dal), and whole dried red chilis.

Second, when the mustard seeds splutter, add in the curry leaves and asafoetida. Further, in about 30 seconds add in the onions and peanuts and stir.

Furthermore, sauté the onions for 2 to 3 minutes until they turn golden. Then add in the salt, and spices (ground turmeric, red chili powder, and ground coriander) and stir well.

Further, mix the spices well. Finally add the cooked rice and mix well and cook for 2 to 3 minutes. Further, turn off heat and top with cilantro and lemon juice.

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Moreover, try some of our other recipes

Peanut Chilli Thecha – Green Chilli Peanut Chutney

Raw Mango Jaggery Chutney

Coconut Cilantro Chutney

Also, try some of our instant pot recipes.

Spicy Peanut Fried Rice – Indian Peanut Stir Fried Rice

Shilpa

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Prep Time 2

Cook Time 7

Total Time 9

Servings 2

Equipment

1 nonstick wok

Ingredients

2 and 1/2 tbsp oil of choice
2 cups cooked leftover white rice
1 tsp mustard seeds (rai)
1/2 tsp chana dal (split chickpeas)
1 tsp urad dal black gram lentils
2 whole dried red chili peppers (small)
3 tbsp roasted unsalted peanuts
1/2 cup onion (finely chopped)
10 curry leaves
1/4 tsp ground turmeric (haldi)
1/2 tbsp red chili powder (reduce to 1/4 tbsp if you dont want it very spicy)
1/2 tsp ground coriander
3/4 tsp salt
1/2 tbsp lemon juice
3 tbsp cilantro

Instructions

Prep

Rinse and chop the onions and cilantro finely and set aside. Dry roast the peanuts in a pan on low/medium heat for a few minutes until golden and set aside. Make sure not to over roast them.

Cook

On medium heat, heat the oil in a non stick wok.
Add in mustard seeds, chana dal, urad dal (split black lentils/ black gram dal), and whole dried red chilis.
When the mustard seeds splutter, add in the curry leaves and asafoetida. Further, in about 30 seconds add in the onions and peanuts and stir.
Sauté the onions for 2 to 3 minutes until they turn golden. Then add in the salt, and spices (ground turmeric, red chili powder, and ground coriander) and stir well.
Mix the spices well. Finally add the cooked rice and mix well and cook for 2 to 3 minutes. Further, turn off heat and top with cilantro and lemon juice.