Nepali Sel Roti Fried Rice Ring

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This festive Nepali fusion transforms crispy ring-shaped Sel Roti into a savory fried rice, packed into a ring mold for a striking centerpiece. The lightly sweet rice bread soaks up aromatic spices while keeping its signature crunch, making it a stunning dish for Tihar, Dashain, or any celebratory meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 14 gSugar
• 12 gProtein
• 520 mgSodium
• 380 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Sel Roti Rings (or use 4 store-bought)

• 1 1/2 cups fine rice flour
• 1 ripe banana, mashed smooth
• 1/3 cup sugar
• 2 tbsp melted ghee plus 1/4 tsp salt
• 1/3 cup coconut milk
• 3/4 tsp ground cardamom
• 1 tsp fennel seeds, lightly crushed
• Oil, for deep frying

For the Fried Rice

• 2 tbsp ghee
• 1 medium onion, finely chopped
• 1 tbsp ginger, grated
• 3 garlic cloves, minced
• 1 medium tomato, diced
• 1 carrot small dice, 1/2 cup peas, 1/2 cup green beans sliced
• 2 eggs, lightly beaten
• 1 tsp cumin, 1 tsp coriander, 1/2 tsp timur (Sichuan pepper)
• 2 tbsp soy sauce, 1 tsp rice vinegar, salt to taste

For Assembly and Garnish

• 2 tbsp chopped cilantro
• 2 spring onions, sliced
• 1/3 cup pomegranate seeds
• Crispy fried shallots
• Extra ghee to grease the mold

Directions

1. Whisk rice flour, sugar, salt, cardamom and fennel seeds. Stir in banana, ghee and coconut milk to form a thick pourable batter, then rest 15 minutes.
2. Heat 2 inches of oil in a deep pan to 340°F. Pipe batter through a squeeze bottle in concentric rings or use an oiled ring mold; fry 2-3 minutes per side until deep golden. Drain and cool, then break into bite-sized chunks.
3. Heat ghee in a wok over medium-high. Sauté onion 3 minutes until translucent, then add ginger and garlic and cook 1 minute until fragrant.
4. Stir in carrot, peas and green beans; fry 3-4 minutes until just tender. Add tomato, cumin, coriander and timur; cook 2 minutes until tomato softens.
5. Push vegetables aside, pour eggs into the cleared space and scramble lightly. Fold eggs back into the vegetables.
6. Add broken Sel Roti pieces, soy sauce and vinegar. Toss gently for 2 minutes so the bread absorbs flavor while staying slightly crisp. Adjust salt.
7. Generously grease a 7-cup ring or bundt mold with ghee. Pack the fried rice firmly into the mold, pressing to compact, and rest 2 minutes.
8. Invert the mold onto a warm serving plate and tap gently to release a clean ring.
9. Top with cilantro, spring onions, pomegranate seeds and crispy shallots. Serve immediately with tomato achaar or chili-tomato chutney.

Cook’s Notes

• Make Sel Roti the day before and store in an airtight container; about 4 rings yield the right amount.
• If batter is too thick, thin with a tablespoon of milk; if runny, add a spoon of rice flour.
• Keep Sel Roti chunks larger than typical fried rice grains so they retain texture after tossing.
• Substitute 3 cups of day-old basmati rice if Sel Roti is unavailable, increasing soy sauce to 3 tbsp.
• Serve with traditional Nepali tomato achaar or a wedge of lime for bright contrast.

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