Achari Potato Fried Rice
Ingredients:
4-5 tbsp olive
1 tsp cumin seed
2-3 cups diced potatoes
¼ onion, finely diced
3 thinly sliced scallions
1 tsp salt
1 tsp red chili powder
½ tsp turmeric
1 tsp chicken bouillon (vegetarian)
¼ cup achaar (pickled vegetables)
3 cups cooked rice
soy sauce
Instructions:
To a large skillet/wok add olive oil and cumin seeds. Let the cumin seeds temper for 1 minute in the hot oil.
Add potatoes to the skillet and cook on medium/high heat.
Once the potatoes are light brown and 75% cooked through, add the onions and the white part of the scallions. Reserve the green part for later.
Cook the onions for 1 minute until softened and then add salt, red chili powder, turmeric and chicken bouillon.
Cook the spices for 1-2 minutes and then add achaar (or any type of spicy pickled vegetable) and cook for 1 minute and then add butter.
Add the cooked rice and mix completely. Add a few dashes of soy sauce and the green scallions from earlier.
Cover and cook on low for 5-10 minutes until the potatoes are completely cooked.
Once the potatoes are fully cooked, serve as is or with a fried egg.