Fried rice

To celebrate Eid al-Fitr, my mother prepared a special lunch today: fried rice with potato curry, stuffed chilli fry, salad and wattalapam jelly pudding. So today, I will share my mother’s recipes for all five dishes, which comes under experimental and fusion cooking, in a series of posts.

Eid lunch special

(a) Fried rice

Cooking time: 30 mins

Serves 4

Fried rice


  • Basmathi rice – 2 cups
  • Carrot – ¼ cup, chopped
  • Green peas – ¼ cup
  • Leeks – ¼ cup, chopped
  • Onion – ¼ cup, chopped
  • Mixed 3C spice powder – Clove, cinnamon, cardamom powder – 2 tsp
  • Kesari powder – ½ tsp (Can use biryani powder or saffron or turmeric powder)
  • Low fat margarine – 50g or 3 tbsp
  • Cinnamon – 1 ~ 2’’ stick
  • Rampe leaf/ pandan
  • Salt, to taste


  1. Put the rice in a rice cooker and add water to about an inch above the rice surface. Add a cinnamon stick, rampe leaf and a little salt and cook the rice.
  2. Sprinkle a little salt on the chopped veggies and keep aside.
  3. Heat the margarine in a pan on low heat.
  4. Add the mixed 3C spice powder and sauté for 2 seconds before adding the chopped vegetables.
  5. When the veggies become tender, add the kesari powder.
  6. Add the cooked rice and mix well.
  7. Serve hot.

Recipe Source: Raji Thillainathan.