Potato Rice Recipe – Quick Indian Vegetable Fried Rice

Last Updated on 2 months by Neha Deshmukh

Potato Rice Recipe – Quick Indian Vegetable Fried Rice

Hey everyone! If you’re anything like me, you’re always looking for a quick, comforting, and flavorful meal that doesn’t take hours to prepare. This potato rice is exactly that. It’s a simple Indian-style vegetable fried rice that’s perfect for a weeknight dinner or a packed lunch. I first made this when I was a student and needed something fast and filling – and it’s been a staple ever since! Let’s get cooking.

Why You’ll Love This Recipe

This potato rice is a winner for so many reasons. It’s incredibly easy to make, ready in under 10 minutes, and uses ingredients you likely already have in your pantry. Plus, it’s wonderfully adaptable – you can swap out the veggies to suit your taste or what’s in season. It’s a fantastic way to use up leftover rice, too! Honestly, it’s just pure comfort food.

Ingredients

Here’s what you’ll need to whip up this delicious potato rice:

• 2 tbsp oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin
• Pinch of hing (asafoetida)
• 0.5 chopped onion
• 1 tsp ginger garlic paste
• 1 cubed potato (about 150g)
• 0.25 tsp salt (or to taste)
• 0.5 tsp turmeric powder
• 1 tsp chilli powder (adjust to your spice preference)
• 0.5 tsp cumin powder
• 0.5 tsp garam masala
• 3 cups cooked rice (about 360g)
• 2 tbsp chopped coriander
• 1 tbsp lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Mustard Seeds & Cumin: The Foundation of South Indian Flavor

These little seeds are everything in South Indian cooking. When they splutter in hot oil, it releases an amazing aroma. Don’t skip this step!

Hing (Asafoetida): A Unique Digestive Aid

Hing has a… unique smell when it’s raw, but trust me, it transforms beautifully when cooked. It adds a savory depth and is also known for aiding digestion. A little goes a long way!

Rice Choice: Selecting the Right Grain for Fried Rice

Long-grain rice like basmati works best. It stays separate and fluffy, which is what you want in fried rice. Avoid short-grain or sticky rice, as it can become mushy.

Vegetable Variations: Regional & Seasonal Options

I’ve used potato here, but feel free to get creative! Spinach, carrots, peas, beans, or even cauliflower all work wonderfully. My friend, Priya, loves adding chopped green beans for a bit of crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium heat. Once hot, add the mustard seeds and cumin. Let them splutter – this usually takes about 30 seconds.
2. Add the hing and immediately follow with the chopped onion. Sauté until the onion turns golden brown and fragrant.
3. Stir in the ginger-garlic paste and cook for another minute until you can really smell it.
4. Add the cubed potato along with the turmeric powder, chilli powder, cumin powder, and salt. Cook, stirring occasionally, until the potatoes are tender – about 5-7 minutes.
5. Now for the rice! Add the cooked rice to the pan and gently combine it with the vegetables and spices. Be careful not to break the rice grains.
6. Finish it off with a sprinkle of garam masala, fresh coriander, and a squeeze of lemon juice. Stir well.
7. Serve hot with raita or pack it into lunch boxes after it’s cooled down.

Expert Tips

• Don’t overcrowd the pan: This will steam the rice instead of frying it. Work in batches if necessary.
• Use day-old rice: It’s drier and fries up better. If you’re using freshly cooked rice, spread it out on a plate to cool and dry slightly before adding it to the pan.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the chilli powder for a milder flavor. For extra heat, add a chopped green chilli along with the ginger-garlic paste.
• Festival Adaptation (Navratri/Vrat Friendly – with modifications): During Navratri or Vrat fasting, you can skip the potato and use sabudana (sago) or singhara (water chestnut) flour instead. Make sure to check if your hing is permissible during the fast.

Serving Suggestions

This potato rice is delicious on its own, but it’s even better with a side of:

• Raita: A cooling yogurt dip.
• Papadums: Crispy lentil wafers.
• Pickle: A tangy Indian pickle.
• Dal: A lentil soup.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop.

FAQs

What type of rice works best for this potato rice?

Long-grain rice, like basmati, is ideal. It stays fluffy and doesn’t get mushy.

Can I make this recipe ahead of time?

You can prep the vegetables and ginger-garlic paste ahead of time. However, it’s best to cook the rice and assemble the dish just before serving for the best texture.

How can I adjust the spice level to suit my preference?

Easily! Reduce or omit the chilli powder for a milder flavor, or add more for extra heat.

Is hing (asafoetida) essential for this recipe? What can I substitute if I don’t have it?

While hing adds a unique flavor, it’s not essential. If you don’t have it, you can skip it or try a pinch of garlic powder as a substitute.

Can I use leftover rice for this recipe, and if so, how should I prepare it?

Absolutely! Leftover rice is perfect. Just make sure it’s spread out on a plate to cool and dry slightly before adding it to the pan.

What are some good accompaniments to serve with potato rice?

Raita, papadums, pickle, or a simple dal are all great choices!