Indian Fried Rice
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
This is a quick 30 minute dish that is full of healthy vegetables.
Author:Audra Reddy
Ingredients
-
3 cups cooked rice (1 cup dried rice = 3 cups cooked rice)
-
2 T. Ghee, olive oil or peanut oil
-
1 onion, sliced thin
-
6 garlic cloves, minced
-
1 bell pepper, diced (red/yellow or green)
-
1 ½ cups frozen peas (or snow peas, asparagus, broccoli)
-
Pinch salt and pepper
-
2 T. Ghee or olive oil
-
1 Serrano chili, split lengthwise (add more if you want more spice)
-
½ cup peanuts or cashews
-
1 stem curry leaves
-
1 teaspoon black mustard seeds
-
1 teaspoon cumin seeds
-
Pinch of chili flakes
-
¾ teaspoon salt
-
1 teaspoon turmeric
-
1 teaspoon coriander
-
Pinch of asafoetida (optional)
-
½ lime juiced
-
Green onions, chopped
-
Cilantro, chopped
-
Lime wedges
Seasoning
Garnish
Directions
Use leftover basmati rice or cook rice (1 cup rice, 2 cups water - boil and simmer 10 minutes)
In a large skillet, heat ghee/oil over medium heat. Add onion and sauté until translucent about 5 minutes. Add garlic and vegetables, cooking until just tender. Season with salt and pepper. Remove from pan and set aside in a bowl.
In the same pan, over medium heat, add 2 T. Ghee/oil. Add the sliced chili and peanuts and stir until fragrant, about 3-4 minutes. Add the curry leaves and stir for 1 minute. Add mustard seeds, cumin seeds and chili flakes and stir until mustard seeds begin to pop. About 1 minute.
Add the basmati rice and stir to combine. Sprinkle with salt, turmeric, coriander and asafoetida.
Add the sautéed vegetables back to the pan and sauté until heated through. Taste and adjust salt and add the squeeze of lime juice.
Serve and garnish with green onion, cilantro and lime wedges.
Leave a comment