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 added to hot wok and heated. 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 day old Saade Chawal. Saade chawal is plain boiled rice. For Tarka rice, you can use any type of cooked rice: Saade Chawal, Dry Khichri, or Pulao. The only criteria it must meet is that the rice grains are dry and firm. Ghee is heated in a Karahi. Cumin seeds are fried till they start to turn brown 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.

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