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Ref: 273
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Cuisine: Indian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   180 g  Rice long grain uncooked
  Stage 1
   1 Red onion, thinly sliced
   2 tbsp  Ghee, or veg oil
   6 Garlic cloves chopped
   1 Red bell/sweet pepper cut into strips
   150 g  Sugar snap peas or asparagus chop 2 cm pieces
   1 tsp  Turmeric ground
   1 tsp  Coriander ground
   1/2 tsp  Asafoetida optional
   1/2 tsp  Black pepper
   1 tsp  Salt
  Stage 2
   2 tbsp  Ghee, or veg oil
   2 Green chilies cut in half & de-seeded
   100 g  Raw peanuts or cashews
   25 Curry leaves fresh if possible
   1 tsp  Black or yellow mustard seeds 
   1 tsp  Cumin seeds
   sprinkle  Fresh coriander chopped
   1 Lime cut into quarters


  Step 1
Cook in a pan of water or in a rice steamer (best) rice to fluffy.
  Step 2
Stage 1 - Heat a wok (best) or a frying pan on a med to high heat, add oil/ghee, onion & fry until light brown, then add garlic & cook until soft, then add & fry sweet pepper for 1 min then add sugar snap peas & cook for 1 more min, then add spices, salt & pepper, stir & cook for 1 further min, then pour contents of the pan into a bowl & set aside.
  Step 3
Stage 2 - In the same pan add the oil/ghee, chilli, peanuts, curry leaves, mustard & cumin seeds, fry & stir unit nuts are light brown & seeds are popping, add cooked rice & fried onion mixture from stage 1,stir & heat up, serve & garnish.

Suggestion & Tips

You could keep rice separate & place stir fry over rice, add some more chopped chilli if you like it hot, use different veg.
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