Fried rice is one of the most versatile meals I make. Anytime I order takeout, I save the rice for fried rice — and when I’m craving it, I’ll even make fresh rice because Ayurveda actually favors freshly cooked foods. You can use any vegetables you have on hand and add whatever protein is in your fridge, which is why I make so many versions of this.

Khalo Recommendation

Essential and Hot Take are my go-tos here — and I often mix both.

Fried rice can handle layered flavor, which makes it a great place to experiment.

• Essential — balanced, savory, grounding; Best everyday base. It coats the vegetables and rice beautifully and pairs well with soy sauce or tamari.

• Hot Take — bold, bright, gently spicy; Perfect when you want more energy or heat, especially if you’re adding chili crisp.

• Essential + Hot Take (together); One of my favorite combinations. Start with Essential for depth, then add a little Hot Take for brightness and warmth.

How much to use:

Start with 1 tablespoon total, then taste. Add more as needed — fried rice loves bold flavor.

How to use it:

Add Khalo after the vegetables are cooked, before the rice goes in, so it blooms and coats everything evenly.