Indian Fried Rice
It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 ½ | teaspoons |
cumin seeds
|
|
| 1 ½ | teaspoons |
fennel seeds
|
|
| 1 | tablespoon |
ginger
freshly grated |
|
| 4 | cloves |
garlic
crushed |
|
| 1 | tablespoon |
curry powder
or to taste |
|
| 1 | each |
hot chili peppers
or as needed, green or red, sliced, |
*
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 1 | each |
red onion
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | each |
sweet yellow bell peppers
diced, or green |
|
| 6 | large |
tomatoes
chopped |
|
| 4 | cups |
rice, cooked
or leftover |
|
| ½ | cup |
cilantro
freshly chopped, to serve |
|
| Cucumber rita | |||
| ½ | cup |
yogurt
plain, to serve |
|
| 1 | each |
english cucumber
peeled, seeded and finely diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 7.5 | ml |
cumin seeds
|
|
| 7.5 | ml |
fennel seeds
|
|
| 15 | ml |
ginger
freshly grated |
|
| 4 | cloves |
garlic
crushed |
|
| 15 | ml |
curry powder
or to taste |
|
| 1 | each |
hot chili peppers
or as needed, green or red, sliced, |
*
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 1 | each |
red onion
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | each |
sweet yellow bell peppers
diced, or green |
|
| 6 | large |
tomatoes
chopped |
|
| 946 | ml |
rice, cooked
or leftover |
|
| 118 | ml |
cilantro
freshly chopped, to serve |
|
| Cucumber rita: | |||
| 118 | ml |
yogurt
plain, to serve |
|
| 1 | each |
english cucumber
peeled, seeded and finely diced |
*
|
Directions
Mix together the cucumber and yogurt in a medium bowl until well combined. Put in the frige.
Heat the olive oil in a large sauté pan over medium-high heat.
Add the cumin seeds and fennel seeds, stirring constantly until well toasted and very fragrant 1 minute.
Stir in ginger and garlic, and cook for another 1 minute until very fragrant.
Add chilis and curry powder, stirring frequently, and cook for 1 minute.
Add both scallions and onions, stirring often, and cook for about 5 minutes until the onions are soft and very fragrant.
Stir in the bell peppers and mushrooms, and cook for about 3 minutes until the bell peppers and mushrooms just start to become soft.
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.
Stir in the rice until well combined, and cook for another 2 to 3 minutes until heated through.
Remove from the heat and stir in the cilantro leaves.
Divide among the serving plates and serve with cucumber-yogurt rita.
