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Indian Fried Rice

  • 4servings
  • 35minutes
  • 434calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3
MineralsFluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 1/2 teaspoons cumin seeds

  3. 1 1/2 teaspoons fennel seeds

  4. 1 tablespoon ginger freshly grated

  5. 4 cloves garlic crushed

  6. 1 tablespoon curry powder or to taste

  7. 1 each chili pepper or as needed, green or red, sliced,

  8. 4 each scallions, spring or green onions sliced

  9. 1 each red onions diced

  10. 1 each sweet red bell pepper diced

  11. 1 each sweet yellow bell peppers diced, or green

  12. 6 large tomatoes chopped

  13. 4 cups rice, cooked or leftover

  14. 1/2 cup cilantro leaves freshly chopped, to serve

  15. Cucumber rita:

  16. 1/2 cup yogurt plain, to serve

  17. 1 each english cucumber peeled, seeded and finely diced*

Instructions Jump to Ingredients ↑

  1. Mix together the cucumber and yogurt in a medium bowl until well combined. Put in the frige.

  2. Heat the olive oil in a large saute pan over medium-high heat.

  3. Add the cumin seeds and fennel seeds, stirring constantly until well toasted and very fragrant 1 minute.

  4. Stir in ginger and garlic, and cook for another 1 minute until very fragrant.

  5. Add chilis and curry powder, stirring frequently, and cook for 1 minute.

  6. Add both scallions and onions, stirring often, and cook for about 5 minutes until the onions are soft and very fragrant.

  7. Stir in the bell peppers and mushrooms, and cook for about 3 minutes until the bell peppers and mushrooms just start to become soft.

  8. Pour in the tomatoes, stirring, and cook for another 6 to 8 minutes under medium-low heat until the tomatoes and vegetables are tender and liquid has been reduced slightly.

  9. Stir in the rice until well combined, and cook for another 2 to 3 minutes until heated through.

  10. Remove from the heat and stir in the cilantro leaves.

  11. Divide among the serving plates and serve with cucumber-yogurt rita.

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