Sylheti Fried Rice (Biran Bat)
Photo: AbuSayeed, CC BY-SA 4.0
Biran bat is the Sylheti way of turning yesterday's rice into breakfast, and it needs nothing more than oil, salt and an onion. Rice cooked the evening before and left to cool a full twelve hours dries out enough to fry up separate and lightly crisp rather than mushy. Fresh cilantro and spearmint at the end add a clean herbal lift. It is also egg-free, so it suits a wide range of vegetarians.
Instructions
Warm the vegetable oil in a large pan or wok over medium heat.
Add the finely chopped onion and cook, stirring now and then, until it turns translucent. Skip this step if you are leaving the onion out.
Tip in the cold cooked rice and stir well so the grains are coated in oil and any clumps break apart.
Season with salt, adding a little at a time. The rice may already be salted from the first meal, so taste before adding more.
Keep cooking for a few minutes, stirring occasionally, until the rice is hot all the way through and starting to turn slightly crisp in places.
Take the pan off the heat and scatter over fresh cilantro leaves and spearmint before serving.
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