Indian Fried Rice
Ingredients
The rice
-
3
cups
cooked basmati rice
-
1
cup
uncooked basmati rice
The vegetables
-
1
medium
onion, thinly sliced
-
4-6
cloves
garlic, rough chopped
-
1
medium
bell pepper, diced
-
1½
cups
snap peas
-
3
pieces
serrano chilies, split lengthwise
-
10-15
leaves
curry leaves
The seasonings and oils
-
1-2
tablespoons
ghee or olive oil or peanut oil
-
1
teaspoon
black mustard seeds
-
1
teaspoon
cumin seeds
-
¾
teaspoon
salt
-
1
teaspoon
turmeric
-
1
teaspoon
coriander
-
¼
teaspoon
asafoetida (optional)
-
to taste
chili flakes
The garnish
-
½
cup
peanuts or cashews
-
to taste
squeeze of lime (optional)
Instructions
- Cook the basmati rice and drain well if using the pasta method.
- In a large skillet, heat ghee over medium heat, add onion and sauté until tender.
- Add garlic and remaining veggies, cooking until just tender, then set aside.
- In the same skillet, add more ghee, then add split serrano chilies and peanuts, cooking until fragrant.
- Add curry leaves, mustard seeds, cumin seeds, and chili flakes, stirring until the mustard begins to pop.
- Add the drained basmati rice to the pan and stir to combine with the spices and peanuts.
- Sprinkle in salt, turmeric, coriander, and asafoetida, then fold in the sautéed veggies.
- Taste and adjust seasoning, adding a squeeze of lime if desired.
- Garnish with scallions, cilantro, and lime, and serve over spinach with optional raita or mint chutney.
Nutrition Facts (estimated)
Servings
4
Calories
464
Total fat
21.4g
Total carbohydrates
58.7g
Total protein
11.1g
Sodium
448.5mg
Cholesterol
30.5mg
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