When I have leftover rice from ordering Chinese food, I like to make fried rice. Indian restaurants also tend to give me more rice than I can eat, so why not turn that into fried rice as well? If the rice comes with cumin seeds as mine did, Chinese flavors won’t be quite as good a fit. This version uses Indian spices based on this recipe, which you can use as a base to combine whatever vegetables and/or protein you have on hand. I made this batch with chicken, broccolini, carrots, and a few sultanas just because.

As with any fried rice, it’s best to use rice that was cooked at least a day ahead. Fresh rice has too much moisture and will get soft and gummy, which is not what you want for this!

2 tbsp. vegetable oil
10-12 curry leaves
1 medium onion (or 1/2 a large one), diced
1-2 carrots, diced
1-2 peppers, diced (I used poblano, but you can use a bell pepper or something hotter)
1-2 celery stalks, chopped finely
3 cloves garlic, minced
1 chicken breast (or 1/2 a very large breast), diced
1 tsp. coriander powder
1 tsp. ground cumin 
1 tsp. turmeric powder
1/4 tsp. chili powder 
salt to taste
1 bunch broccolini, leaves removed and stems cut into small pieces, separated from florets
1-2 c. cooked rice, preferably at least a day old
Optional: 1/2 c. sultanas (golden raisins)
Optional: chopped fresh cilantro

Heat a large skillet on medium-high heat and add the oil. When it’s hot, add the curry leaves and let them cook for a minute or so.

Add the onion, carrots, pepper, and celery. Let them cook for a couple minutes, stirring occasionally, then add the garlic and cook for another minute.

Push the vegetables to the sides of the skillet and add the chicken breast. Let it brown slightly, then stir in with the rest of the contents.

Add the spices and salt, then the broccolini stems. Keep stirring as the contents cook.

Add the rice and keep stirring for another minute or so. Lastly, add the broccolini florets. Stir and cook until the florets turn a vivid green, then turn off the heat.

Stir in the sultanas if you’re using them. If you’re using cilantro, sprinkle on top (or keep separate if you’re sharing this with people who hate cilantro).