Bangladesh
Sylheti Fried Rice, prepared with leftover cooked rice (cooked and cooled at least 12 hours in advance), vegetable oil, onion.
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7 clear steps
Heat vegetable oil in a large pan or wok over medium heat. The cooked rice must have been promptly refrigerated at 4°C / 40°F or colder, not held overnight at room temperature.
Add the finely chopped onion and sauté until it turns translucent.
Tips, changes and questions from people who cooked this recipe.
Add the leftover cooked rice to the pan and stir well.
Season with salt according to your taste. Be cautious as the rice might already have some salt from the previous meal.
Cook for a few minutes, stirring occasionally, until the rice is heated through and starts to turn slightly crispy.
Once done, remove from heat.
Garnish with fresh cilantro leaves if desired. Reheat the rice to 74°C / 165°F throughout.
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