Sweet Fried Rice with Almonds & Cinnamon
Submitted by dorite
A stunning dessert fried rice with caramelized sugar, vanilla-soaked dried fruit, toasted almonds, and warm cinnamon-clove spice. Wok-tossed in butter for a side dish that steals the show.
YIELD
4 servingsPREP
50 minCOOK
30 minREADY
80 minFried rice for dessert? Believe it. And once you try this, you’ll wonder why it took so long.
Dried fruit soaks in vanilla water while you toast whole almonds in a hot wok. Sliced onions get caramelized in butter and sugar until golden and sticky, then the spiced fruit goes in.
Cooked rice gets stir-fried separately with more butter, more vanilla, and a pinch of salt until individual grains toast and turn slightly nutty.
Pile it all together on a platter, scatter the toasted almonds on top, and finish with a dusting of cinnamon and ground cloves. It smells like the best parts of a holiday kitchen.
Pro Tips
- Use day-old cooked rice. Freshly cooked rice is too moist and will clump in the wok
- Keep the heat high when toasting the almonds and watch them closely. They go from golden to burnt in seconds
- Caramelize the sugar slowly with the onions so it melts evenly without burning
- This pairs beautifully alongside roasted lamb, grilled chicken, or as a standalone dessert with a scoop of vanilla ice cream
Ingredients
Directions
Soak the dried fruit in the water with 1 teaspoon of the vanilla for 40 minutes.
Heat the oil in a wok; add almonds and stir-fry until toasted, about 1 minute.
Remove with a slotted spoon.
Reduce the heat to moderate and add 2 tablespoons of the butter.
Add the onions and stir-fry until lightly browned.
Add ¼ cup of the sugar and continue to stir-fry until the sugar is melted and lightly caramelized.
Add ½ teaspoon of the cinnamon and the dried fruit mixture.
Stir-fry for 1 minute.
Remove to a bowl.
Melt remaining 2 tablespoons butter in the wok; add rice, remaining vanilla, sugar and the salt.
Stir-fry until rice is in separate grains and some grains have toasted lightly.
Push the rice up the sides of the wok and pour the fruit in the center.
Mix in the rice.
Turn out onto a platter and decorate with the toasted almonds.
Sprinkle with the remaining cinnamon mixed with cloves.
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