What is Fried rice (Tarka rice)?

The 'Tarka rice' in Indian Cuisine is same as 'Fried rice' in American Chinese cuisine. The Fried Rice of Chinese Cuisine was created in China. It is made with cold boiled rice. Oil is heated in wok. Rice is added and stir-fried quickly to prevent scorching. The rice grains are coated with a very light layer of oil. In most of the cases, raw egg is fried in oil before adding the the cold rice.

In India, Tarka rice is made from cold cooked rice. For Tarka rice, you can use any type of cooked rice: Boiled Rice, Khichri, Biryani, or Pulao. The only criteria it must meet is that it is cold for at least 4 hours before frying. Ghee is heated in a Karahi. Cumin seeds are fried till they start to pop similar to making a Bhagar for Dal. Onions are fried till caramelized. Garlic and ginger are stir fried for flavor. The cold cooked rice is added and stir fried quickly to prevent scorching.

 Onion Tarka Fried Rice Recipe |  Anda Rice Tarka (Fried Rice with eggs) Recipe

Do not use warm rice to prevent it from sticking together or scorching.

Do not add any water or liquids during stir-frying Tarka Rice.

Salt and spices may be added any time before adding rice, or  about 2 minutes after the rice has been been fried.