Welcome to a super quick and tasty Spring Onion Fried Rice recipe! If you have leftover rice and a bunch of green onions in your fridge, this is the perfect dish to make. This Maharashtrian-style Kanda Paat Rice is bursting with fresh green flavours and takes under 10 minutes to prepare.
Whether you are packing a lunchbox for your family or need a quick dinner after a long day, this Spring Onion Fried Rice recipe is a lifesaver. It uses a special fresh green paste made from coriander and chillies, giving the rice a unique and delicious taste. Plus, it requires basic kitchen ingredients you already have. Let’s dive right into the simple step-by-step method to make this fantastic recipe at home!
Also Read: Easy Maharashtrian Thecha Rice Recipe for Beginners
Ingredients List
- 2 cups cooked rice (Basmati or Kolam)
- 6 small spring onions (white bulbs and green parts separated)
- 1 handful fresh coriander leaves
- 4 mild green chillies (for the green paste)
- 2 green chillies (roughly crushed for tempering)
- 7 to 8 garlic cloves
- 0.5 inch ginger piece
- 2 tablespoons cooking oil
- 1 tablespoon butter (or ghee)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 pinch asafoetida (hing)
- 0.5 teaspoon chaat masala
- 0.5 teaspoon crushed black pepper
- Salt to taste
- Optional: 1 handful roasted peanuts, 0.5 teaspoon garam masala
Step-by-step Instructions
- Step 1: Wash the 6 spring onions properly. Chop the white onion bulbs and the green leafy parts separately.
- Step 2: In a mixer jar, add 1 small handful of spring onion greens, 1 handful of coriander leaves, and 4 mild green chillies. Grind this into a coarse paste without using any water.
- Step 3: Crush 7 to 8 garlic cloves, 0.5 inch ginger, and 2 green chillies in a mortar and pestle. Keep this aside.
- Step 4: Heat 2 tablespoons of oil in a pan. Once hot, add 1 tablespoon of butter and let it melt.
- Step 5: Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them crackle.
- Step 6: Add the curry leaves, 1 pinch of asafoetida, and the freshly crushed ginger-garlic-chilli mixture. Fry for 1 minute on medium heat.
- Step 7: Add the chopped white parts of the spring onions. Fry for 1 more minute until they turn slightly soft.
- Step 8: Add the prepared green paste from the mixer into the pan. Sauté for 1 minute to remove the raw smell.
- Step 9: Now, add the finely chopped green parts of the spring onions. Mix well and cook for 1 minute on low heat.
- Step 10: Add salt to taste, 0.5 teaspoon chaat masala, and 0.5 teaspoon crushed black pepper. Mix everything. Remember that your cooked rice might also have salt, so adjust carefully.
- Step 11: Add 2 cups of cooked rice to the pan. Gently toss and mix until the rice is completely coated with the green masala.
- Step 12: Cook for 2 minutes on low heat. Turn off the flame, and your hot Spring Onion Fried Rice is ready to serve!
Also Read: Authentic Maharashtrian Masale Bhat Recipe in Pressure Cooker
Cooking Tips
- Use cold, leftover rice for the best texture. Freshly cooked hot rice might become mushy when mixed.
- Do not add water while grinding the green paste; the natural moisture of the onion greens is enough.
- Frying the paste in a mix of oil and butter enhances the flavour significantly.
- Do not overcook the spring onion greens in the pan, or they will lose their bright green colour and crunch.
Variations
- Vegan Version: Simply skip the butter or replace it with vegan butter or extra cooking oil.
- Spicy Version: Add 0.5 teaspoon garam masala and use extra spicy chillies instead of the mild ones.
- Kids-Friendly Version: Reduce the number of green chillies to 1 or 2, and add roasted peanuts for a fun crunch.
- Protein-Rich Version: Toss in some paneer cubes or scrambled tofu along with the rice in Step 11.
Serving Suggestions
- Serve this flavorful Spring Onion Fried Rice hot with plain yogurt or cucumber raita.
- It tastes amazing with roasted papad and a side of fresh cucumber salad.
- You can pack it directly in a lunchbox, as it tastes great even when it cools down.
Also Read: The Best Easy Indian Mushroom Rice Recipe At Home
FAQs
Q1: Can I make this Spring Onion Fried Rice recipe with fresh rice?
Ans: Yes, but spread the freshly cooked rice on a wide plate and let it cool completely for 10 to 15 minutes before mixing it into the pan.
Q2: Do I have to use butter for this recipe?
Ans: No, you can make it using only oil or ghee. However, adding 1 tablespoon of butter gives it a rich, street-style flavour.
Q3: Which rice is best for this recipe?
Ans: Basmati rice gives a nice fragrance and long grains, but you can easily use regular daily rice like Kolam or Sona Masuri.
Q4: Can I skip the chaat masala?
Ans: If you do not have chaat masala, you can use 0.5 teaspoon of lemon juice or dry mango powder (amchur) for a slight tanginess.
Q5: How long does this rice stay fresh?
Ans: You can store it in an airtight container in the fridge for up to 2 days. Reheat lightly before eating.
Quick Spring Onion Fried Rice Recipe in 10 Minutes
Ingredients
- 2 cups cooked rice Basmati or Kolam
- 6 small spring onions white bulbs and green parts separated
- 1 handful fresh coriander leaves
- 4 mild green chillies for the green paste
- 2 green chillies roughly crushed for tempering
- 7 to 8 garlic cloves
- 0.5 inch ginger piece
- 2 tablespoons cooking oil
- 1 tablespoon butter or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 pinch asafoetida hing
- 0.5 teaspoon chaat masala
- 0.5 teaspoon crushed black pepper
- Salt to taste
- Optional: 1 handful roasted peanuts, 0.5 teaspoon garam masala
Instructions
- Step 1: Wash the 6 spring onions properly. Chop the white onion bulbs and the green leafy parts separately.
- Step 2: In a mixer jar, add 1 small handful of spring onion greens, 1 handful of coriander leaves, and 4 mild green chillies. Grind this into a coarse paste without using any water.
- Step 3: Crush 7 to 8 garlic cloves, 0.5 inch ginger, and 2 green chillies in a mortar and pestle. Keep this aside.
- Step 4: Heat 2 tablespoons of oil in a pan. Once hot, add 1 tablespoon of butter and let it melt.
- Step 5: Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them crackle.
- Step 6: Add the curry leaves, 1 pinch of asafoetida, and the freshly crushed ginger-garlic-chilli mixture. Fry for 1 minute on medium heat.
- Step 7: Add the chopped white parts of the spring onions. Fry for 1 more minute until they turn slightly soft.
- Step 8: Add the prepared green paste from the mixer into the pan. Sauté for 1 minute to remove the raw smell.
- Step 9: Now, add the finely chopped green parts of the spring onions. Mix well and cook for 1 minute on low heat.
- Step 10: Add salt to taste, 0.5 teaspoon chaat masala, and 0.5 teaspoon crushed black pepper. Mix everything. Remember that your cooked rice might also have salt, so adjust carefully.
- Step 11: Add 2 cups of cooked rice to the pan. Gently toss and mix until the rice is completely coated with the green masala.
- Step 12: Cook for 2 minutes on low heat. Turn off the flame, and your hot Spring Onion Fried Rice is ready to serve!
