Savory Fried Rice
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
long grain rice
|
|
| 6 | each |
cloves
whole |
*
|
| 3 | each |
black peppercorns
whole |
*
|
| ¼ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | cups |
water
|
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| 2 | each |
leeks
(small) |
*
|
| 2 | tablespoons |
margarine
|
|
| 1 | each |
carrots
medium, shredded |
|
| 1 | cup |
green peas
thawed |
|
| ¼ | cup |
cashew nuts
|
*
|
| ¼ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
long grain rice
|
|
| 6 | each |
cloves
whole |
*
|
| 3 | each |
black peppercorns
whole |
*
|
| 1.3 | ml |
turmeric
|
|
| 2.5 | ml |
salt
|
|
| 591 | ml |
water
|
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 2 | each |
leeks
(small) |
*
|
| 3E+1 | ml |
margarine
|
|
| 1 | each |
carrots
medium, shredded |
|
| 237 | ml |
green peas
thawed |
|
| 59 | ml |
cashew nuts
|
*
|
| 59 | ml |
raisins, seedless
|
|
Directions
Place rice, cloves, black peppers, turmeric, salt, cardamom, and water in a 2-qt. pan. Cover and bring to a boil over high heat. Reduce heat to low and simmer about 20 minutes until the rice is tender and the liquid is absorbed.
Remove cloves and black peppers (or be prepared to warn your guests to watch out for them while eating).
While rice is cooking, wash and trim leeks.
Cut crosswise in ½ inch thick slices, using the tender parts of the green tops as well as the white.
Separate into rings.
Melt margarine in a wide frying pan. Add leeks and shredded carrot and cook, stirring occasionally, for 5 minutes.
Add peas, cashews and raisins and cook for 3 minutes.
When rice is cooked, stir in leek mixture.
Turn onto a serving platter and garnish with slices of 3 hard-cooked egg and parsley if desired.
