This South Indian style Dill Edamame fried rice recipe is the absolute BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.
Me and rice go way back.
I’m digging back into my mom’s classic recipe today to share one of my all-time favorite recipes with you again. And I really do mean all-time.
Because fried rice and I go wayyyy back. 😍
Like specifically, back to my picky-eating days that lasted — oh — until college, when I was totally “that girl” who refused to even look at anything which was not a little fancy. Guys, I was crazy about the different kind of fried rice. Mom would make a variety of rice for lunch with some fryums and I would gobble it up without complaining. I mean, back then, I just assumed that all fried rice was perfectly stir-fried and full of big flavors and irresistibly delicious! Little did I know about the painfully bland, boring, and tasteless stuff that I would encounter at places, once I ventured out of the nest. This dill fried rice is bomb, go try it out.
THE BEST Way to make Dill Edamame FRIED RICE RECIPE
Ok, let’s get right to making dill edamame fried rice. Here are the important things I have learned over the years about how to make the best fried rice.
1) Use cold rice: You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry (or have an impulse craving for fried rice, which I completely understand 😉), just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled (not frozen).
2) Use veggies: In addition to adding some nice spots of color, veggies go a long way in adding some flavor and freshness to fried rice. Use fresh veggies and greens. But feel free to modernize this recipe with some other delicious stir-fried veggies as well!
3) Use high heat: This will help fry and brown veggies and rice well, and will also help prevent the rice from steaming in the pan and sticking together too much.
6) Don’t be afraid to add in some oil or butter at the end: So I went a little with oil in the recipe below. But please add more at the end if this tastes good to you. I almost always stir an extra drizzle into my portion and love it.
- 1 cup medium grain non starchy rice(sona masuri) or basmati rice
- ½ tsp sea salt
- 2 cups of plain water
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 cup fresh edamame beans(or 2 cups fresh fava in the pod and shell it) or frozen
- 1 cup washed, chopped dill
- ½ tsp salt
- ¼ tsp fresh pepper powder
- 2 tbsp grated coconut
- Toasted and salted cashews to garnish.
- Wash the rice under running water until the water runs clear and soak it for 30 minutes.
- After 30 minutes, in a tall pot or dutch oven add 2 cups of water, ½ tsp salt and the soaked drained rice. Bring it to a boil, and simmer and cook covered for 18-20 minutes. Turn off the heat and let sit for 15 minutes before fluffing it and pour the rice on a baking tray to cool the rice. Or use a day old rice.
- In a saute pan, add oil on medium heat. Add the cumin sees. It will splutter, so be cautious.
- Add the edamame or fava beans and saute and cook for 3-4 minutes. Add the dill, salt and cook for another 2 minutes. The vegetables should be cooked by now. Turn off the heat.
- Add the rice to the dill mixture and mix it thoroughly. Make sure the pan you are mixing it in is large and you are being gentle with the rice and not mushing it up. Toss in the cashews.
- Serve as a side or main with veggie kebabs and a yogurt sauce.
If you make this South Indian Dill Edamame Fried Rice, make sure to rate the recipe and tag me social media at #foodfashionparty.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.**
