Indian-Style Masala Fried Rice

Prep Time: 10 minutes | Cook Time: 12 minutes | Servings: 4
Macros per serving: ~330 calories | 11g fat | 46g carbs | 7g protein

this recipe!

Masala Fried Rice is one of my go-to meals when I’ve got leftover rice and want something warm, spiced, and cozy—but still easy. Think of it like a cross between fried rice and your favorite Indian takeout. It’s got garlic, ginger, onion, tomatoes, and a few pantry spices that come together to transform plain rice into something really special.

I first made this after a weekend of Indian takeout, when I had leftover rice and an open jar of garam masala. I tossed it all into a hot pan, and it was one of those “why didn’t I make this sooner?” moments. You’ll love how easy it is—and how flavorful it turns out.

Why I Love This Recipe

• Uses pantry staples + leftover rice
• Naturally vegan and super customizable
• Spiced but not too spicy
• Ready in about 20 minutes
• Tastes even better the next day

What You’ll Need

• 4 cups cold cooked basmati rice
• 2 tbsp oil (any neutral oil or ghee)
• 1 tsp cumin seeds
• 1 small red onion, thinly sliced
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1 small tomato, diced
• ½ cup frozen green peas
• ½ tsp turmeric
• 1 tsp garam masala
• ½ tsp red chili powder (optional)
• ¾ tsp salt (adjust to taste)
• 2 tbsp fresh chopped cilantro (optional squeeze of lemon)

Pro Tips

• Use cold, day-old basmati rice for best texture
• Let the spices bloom in the oil before adding rice—it makes a big difference
• Dice the tomato small so it breaks down and blends into the masala
• Don’t skip the cumin seeds—they give that classic Indian aroma
• Add lemon juice at the end to brighten the whole dish

Tools You’ll Need

• Large nonstick skillet or wok
• Wooden spoon or spatula
• Cutting board + knife
• Small bowls for prep

Substitutions and Variations

• Swap peas for corn or bell pepper
• Add leftover chicken, paneer, or chickpeas
• Use ghee for a richer flavor
• Skip chili powder for mild flavor
• Add chopped spinach or kale at the end

Make-Ahead Tips

• Chop onions, garlic, and tomato in advance
• Cook and cool rice the day before
• You can make the whole dish ahead and reheat—flavor gets even better!

Instructions

STEP 1: Bloom the Spices

Heat 2 tbsp oil in a large skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 20–30 seconds until fragrant.

STEP 2: Sauté Aromatics

Add 1 thinly sliced red onion, 1 tsp grated ginger, and 1 tsp minced garlic. Sauté for 3–4 minutes until soft and golden.

STEP 3: Add Tomatoes and Spices

Add 1 diced tomato, ½ tsp turmeric, 1 tsp garam masala, ½ tsp chili powder, and ¾ tsp salt. Cook for 2–3 minutes until the tomato breaks down.

STEP 4: Stir in the Peas

Toss in ½ cup frozen peas and stir everything together. Cook for 1–2 minutes until peas are warmed through.

STEP 5: Add the Rice

Add 4 cups cold cooked basmati rice. Gently break up clumps and mix to coat with the masala mixture. Cook for 3–4 minutes until rice is heated through.

STEP 6: Finish and Serve

Turn off heat. Sprinkle with 2 tbsp fresh chopped cilantro and an optional squeeze of lemon. Mix and serve hot.

Leftovers + Storage

• Keeps well for 3–4 days in an airtight container
• Reheat in a skillet or microwave
• Add a splash of water or oil before reheating to refresh texture

Why This Recipe Works (Quick Science)

• Cumin seeds release essential oils in hot oil—this builds deep aroma fast
• Turmeric and garam masala bring layered warmth without needing a long simmer
• Cold rice fries instead of steaming, giving a better texture
• The tomato breaks down into the base, coating each grain in flavor

Meal Plan Ideas

• Add roasted paneer cubes or chickpeas for a full meal
• Serve with raita or a cucumber yogurt dip
• Add fried egg on top for a quick protein hit
• Pair with dal or sautéed greens
• Make it the base of a rice bowl with leftover curry

Common Mistakes

• Using warm rice—leads to clumps and mushy texture
• Adding cumin seeds to hot oil too late—they can burn
• Skipping the sauté time for onion and tomato—flavor won’t develop fully
• Adding too much chili powder if you’re spice-sensitive

What to Serve With

• Raita or plain yogurt
• Papad or naan
• Lentil soup (dal)
• Roasted cauliflower or aloo gobi
• Pickled onions or mango chutney

FAQ

Q: Can I make this with brown rice?
A: Yep! Just make sure it’s fully cooked and cooled before using.

Q: Is it spicy?
A: Only mildly—but you can skip the chili powder or add more if you like heat.

Q: Can I freeze it?
A: It’s best fresh, but you can freeze it in airtight containers up to 1 month.

Q: What kind of rice works best?
A: Long-grain basmati that’s been chilled overnight gives the best texture.

Try it once—crave it forever.

This Indian-Style Masala Fried Rice is the kind of dish that turns basic leftovers into something exciting. If you love bold flavors and fast cooking, this one’s gonna be your new favorite. Let me know how it turns out, and drop your favorite add-ins in the comments!