Cookbook:Sylheti Fried Rice

Sylheti Fried Rice
Category	Rice recipes
Servings	4
Time	About 30 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice recipes | Sylheti recipes

Sylheti fried rice, known as biran bat in the Sylhet region, is a delightful and aromatic vegetarian rice dish. This recipe showcases the flavors of Sylhet with a focus on onions and salt. Traditionally, this dish is made using leftover rice from dinner, cooked in the morning. This basic fried rice recipe is not only cherished for its taste but also serves as a testament to the importance of food preservation techniques, making it accessible to a wide group of vegetarians, including those who abstain from eggs.

Ingredients

• 2 cups leftover cooked rice (cooked and cooled at least 12 hours in advance)
• 2 tablespoons vegetable oil
• 1 onion, finely chopped (optional)
• Salt to taste
• Fresh cilantro leaves and spearmint for garnish

Procedure

1. Heat vegetable oil in a large pan or wok over medium heat.
2. Add the finely chopped onion and sauté until it turns translucent.
3. Add the leftover cooked rice to the pan and stir well.
4. Season with salt according to your taste. Be cautious as the rice might already have some salt from the previous meal.
5. Cook for a few minutes, stirring occasionally, until the rice is heated through and starts to turn slightly crispy.
6. Once done, remove from heat.
7. Garnish with fresh cilantro leaves if desired.

Notes, tips, and variations

• Ensure the rice is adequately cooled and stored at the right temperature if prepared for commercial use.
• For those who do not consume onions, this dish can be prepared without onions.

See also

Asian fried rice recipes:

• Thai Fried Rice