Kala’s Double-Fried-Potato Fried Rice

In Tamil cooking, potatoes are fried in large chunks and used in Pulavs and biriyanis. I wanted to make a rice dish that was different from the traditional cuisine. I came up with this Double-Fried-Potato Fried Rice which gives a lovely contrast of crunchy potatoes with the soft texture of rice. My fried rice includes spices used by the Chinese, and therefore it is very mild. I served this along with Murgh Makkanwali, and it was a smash hit! Though the double-frying takes a bit more time, it is very easy to make and the results are worth it 🙂


Kalas Double Fried Potato Fried Rice - Kalas Kalai
Kala’s Double Fried Potato Fried Rice

Nutritive Value

Basmati, like any form of rice, contributes a great deal of Calories – 345 per 100g. The potatoes, on the other hand, only provide 99 Calories per 100g. However, the oil used for deep frying increases the Calorie count. This is an easy to make low protein and high energy preparation enjoyed by everyone but should be avoided by those on a low carbohydrate/low fat diet. However, patients on a protein restricted diet can tuck into this 🙂


For the Fried Rice

  • 2 C Basmati Rice
  • 1 C diced Spring Onion (white & green parts)
  • 3 T deseeded & diced Green Chillies
  • 1/3 C diced Garlic
  • ½ tsp Ajinomoto
  • 1 ½ tsp + ¼ tsp Salt
  • 4 C Water
  • ¼ C Vegetable Oil

For the Double-Fried-Potato

  • 2 large Potatoes
  • 1 C Vegetable Oil
  • ¼ tsp Salt
  • ¼ tsp Pepper Powder (optional)


For the Fried Rice

  1. Wash and drain the rice in a colander.
  2. Boil 4 cups of water with 1 ½ teaspoons salt.
  3. Add the rice. Bring to boil. Lower heat. Cook with the lid on. Stir once.
  4. When the rice is cooked, spread out on a large tray and allow to cool.
  5. Meanwhile, heat the oil in a large kadai or wok.
  6. Add the garlic and stir. When the garlic becomes dry, add the green chillies and fry for a minute.
  7. Add the spring onion and fry for a minute.
  8. Add ¼ teaspoon salt and Ajinomoto and stir once.
  9. Add the rice in small quantities, and stir till the entire rice is mixed well with the masala.
  10. Add the potatoes just before serving.

For the Double-Fried-Potato

  1. Wash and pare the potatoes. Dice into 1 ½ cm cubes. Rinse in water. Drain in a colander. Keep the potatoes covered to prevent discolouration.
  2. Heat the oil in a kadai or wok. Deep fry the potato cubes. When they are almost cooked (potatoes must not become brown), remove. Drain on a paper towel. Set aside.
  3. Repeat with the rest of the potato.
  4. When the rice is ready for serving, heat the oil again. Fry the potatoes till they are golden and crisp. Toss in salt. Sprinkle on rice.


  1. The potatoes are double fried to give them an extra crispness which also lasts for a long time. The first frying should not be taken to the brown stage to prevent the potatoes becoming too crisp and hard during the second frying.
  2. I use only salt to add taste to the potatoes. You can add pepper powder to give it a little more punch. Indian spice mixes like garam masala or chat masala will clash with the taste of the fried rice.
  3. Sprinkle the double-fried-potatoes on the rice just before serving. If you do it earlier, the potatoes will become soft and lose their crunchiness.
  4. I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol lowering properties.
  5. If you do not get spring onion, you can use regular onion, but the flavour will be slightly stronger.


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