Vagharelo Bhaat
Vagharelo Bhaat – Indian styled fried rice simply made with onions, pepper & some basic spices with hint of curry leaves and lot of fresh cilantro!
If you see a Gujarati household having anything leftover, they repurpose it next day. Leftover rice is one of those foods that gets repurposed in the very simple way to create one of the most delicious Gujarati dish of all time. Gujaratis call it Vagharelo Bhaat. Bhaat is rice and Vagharelo means tempered and spiced up. You can simply call this a Gujarati style fried rice!
There are many different versions of Fried Rice out there. My favorite is hands down this Gujarati version and of course Indian street style VEG FRIED RICE! This Gujarati version is so simple to make with just few ingredients. I highly suggest you follow the measurements to the T for the best results. This fried rice is one of the go to in my house hold. Whether I have homemade leftover plain rice or JEERA RICE, or even leftover plain rice from an Indian restaurants, it ends up in the following form!
This Vagharelo Bhaat is great on its own or simply pair it with CRUNCHY VEGGIE RAITA. It is sure to bring you the comfort you seek. Make a big batch of JEERA RICE in an Instant pot for the week as part of your meal prep. And at the end of the week use the leftovers to make this delicious Vagharelo Bhaat. I hope you give this version a try, leave me a comment below to tag me on Instagram @myvegetarianroots with your feedback. I would love to hear from you!
Happy & Healthy Eating!!
Vagharelo Bhaat
Ingredients
- 4 cup Cooked Long Grain Basmati Rice preferred leftover
- 2 tbsp Oil
- 2 tsp Cumin Seeds
- ¼ tsp Asafetida
- 8 Curry Leaves
- 1⅓ cup Finely Chopped Onions
- ¾ cup Finely Chopped Green Peppers
- 2 tsp Thai green chili & ginger paste
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1¾ tsp Salt
- 1½ tsp Sugar
- ½ cup Cilantro
- 1 tsp Lemon Juice
Instructions
- Heat oil in wide pan. Add in cumin seeds.
- Once cumin seeds start to fragrant and change color to brown, add in asafetida and curry leaves.
- Add in chopped onions and green pepper along with ¼ tsp salt. Mix well, saute on medium/high heat for 2-3 minutes. I like to keep them a little crunchy.
- Add in 1½ tsp salt, 1 tsp red chili powder, 1 tsp turmeric powder and 2 tsp ginger & Thai green chili paste. Mix well and cook for a minute.
- Add in cooked long grain rice. Use a spatula to toss everything together without breaking or making the rice mushy.
- Cover for couple of minute and cook on low heat.
- Uncover, mix in sugar and lemon juice. Cook for few second.
- Turn the heat off and garnish it with fresh cilantro. Enjoy it with crunchy veggie Raita or just plain yogurt!!