Description
'Bhuteko' means fried, 'Bhat' means rice; a simple Nepali fried rice. A 'taste of mom's cooking' Nepali mothers quickly whip up for breakfast or snacks so leftover cold rice from the previous night doesn't go to waste. The vivid yellow of turmeric and roasted cumin seeds arouse appetite.
Restaurants serving Bhuteko Bhat (Nepali Fried Rice)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cold rice(Basmati etc.)
- Onion
- Cumin seeds
- Turmeric
- Green Chili
- Mustard oil
- Salt
Instructions
- [Authentic Recipe]
- [Tempering]: Heat mustard oil (or veg oil) in a pan, add cumin seeds and burn until they crackle and darken to release aroma.
- [Stir-fry Veg]: Add minced onion, green chilies (carrots/peas if desired), fry until onions are translucent.
- [Add Rice]: Toss in cold rice (Bhat), dust with turmeric powder and salt. Wok-fry thoroughly on high until rice is dyed bright yellow with turmeric and becomes fluffy/separated.
Learn more Spice, substitutes, tips
Key spices
Turmeric(Coloring)、Cumin seeds、Mustard oil
Substitutes at Japanese supermarkets
(Frying JP white rice with commercial curry powder yields a similar vibe)
Pairing
Chiya (Nepali Milk Tea) / Fried Egg / Achar
Trivia
Unlike Chinese fried rice, meat/eggs are rarely fried into it; the Nepali way is enjoying it purely as 'spice-scented rice'. Since Basmati rice becomes loose when cold, it becomes the ultimate fluffy fried rice that never gets soggy, no matter who makes it.
Eating tips & etiquette
Top with a fried egg or serve with leftover curry/Achar, eat heartily with a spoon. A classic is eating it from the morning alongside sweet Chiya (Milk tea).
Allergen
None