Indian Fried Rice
Recipe: #13697
August 08, 2014
Categories: Side Dishes, Rice, Spinach, Indian, 5-Minute Prep, Wok/Stir-Fry, High Fiber, Low Fat, Low Sodium, No Eggs, Vegetarian, Spices, Vegetarian Dinner, more
"I like serving this under a curry, as it adds several more layers of flavor. Day-old rice makes the best fried rice, btw. This recipe is very tweakable, and I change it around often... maybe you can use a diced mango or nectarine instead of dried cranberries, or peas instead of spinach, or chopped cashews instead of slivered almonds, etc."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (282 g)
- Calories 298.4
- Total Fat - 8.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 995.6 mg
- Total Carbohydrate - 48.4 g
- Dietary Fiber - 4.5 g
- Sugars - 3.4 g
- Protein - 8.4 g
- Calcium - 133.4 mg
- Iron - 3.4 mg
- Vitamin C - 30.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the ghee/oil in a wok over medium-high heat. Add the two spices and cook, while stirring, for about 1 minute. Now, add the onion, serrano pepper, almonds and dried cranberries. Stir-fry over high heat for 5 minutes, or until the almonds turn golden and the onions are cooked through.
Step 2
Add the garlic and rice to the wok. Stir-fry for a further 5 minutes, or until the rice is heated through.
Step 3
Ad the spinach and 1 tablespoons soy sauce. Stir-fry until spinach is wilted, about 1-2 minutes. Taste test; add another tablespoon of soy sauce, if needed.
Step 4
Remove from heat and stir in green onions. Transfer to serving plate and top with cilantro, if desired.
Tips
No special items needed.
0 Reviews
You'll Also Love
