What to do when you have some leftover long grain rice and you want some spice? Fried rice, Indian style. You can make it vegetarian, or add some meat or shrimp (leftovers work great). You could also mix in some peas or cooked lentils at the end.
3-4 c. leftover long-grain rice
1 jalapeno, sliced
2 tsp. whole cumin seeds
2 tsp. black mustard seeds
2 cloves garlic, minced
1 Tbsp. ginger, minced
3 green onions, sliced
1 Tbsp. turmeric
1 tsp. black pepper
1 chicken boullion cube
1/2 c. boiling water
1 Tbsp. tamarind sauce
1 c. cooked meat chunks (optional)
1 tomato, diced
2 eggs
handful of cilantro, chopped
salt to taste
oil for cooking
Heat a large nonstick pan, adding a generous amount of oil. Add the cumin and mustard seeds and heat until they begin to sizzle and pop. Add the ginger, garlic, jalapenos and the white part of the green onions and fry until lightly brown. Add the turmeric and black pepper and toss to combine.
Break up the rice so it is loose, and add it to the pan. Cook, turning infrequently, so that the rice starts to crisp on the edges. Combine the water, boullion cube, and tamarind. Pour over the rice and toss gently so that the liquid is absorbed. Gently mix in the cooked meat, tomato, and green parts of the green onions.
Clear a space in the middle of the pan and add the eggs. Scramble them and chop up, stirring into the rice. Adjust the salt and add fresh cilantro.
3-4 c. leftover long-grain rice
1 jalapeno, sliced
2 tsp. whole cumin seeds
2 tsp. black mustard seeds
2 cloves garlic, minced
1 Tbsp. ginger, minced
3 green onions, sliced
1 Tbsp. turmeric
1 tsp. black pepper
1 chicken boullion cube
1/2 c. boiling water
1 Tbsp. tamarind sauce
1 c. cooked meat chunks (optional)
1 tomato, diced
2 eggs
handful of cilantro, chopped
salt to taste
oil for cooking
Heat a large nonstick pan, adding a generous amount of oil. Add the cumin and mustard seeds and heat until they begin to sizzle and pop. Add the ginger, garlic, jalapenos and the white part of the green onions and fry until lightly brown. Add the turmeric and black pepper and toss to combine.
Break up the rice so it is loose, and add it to the pan. Cook, turning infrequently, so that the rice starts to crisp on the edges. Combine the water, boullion cube, and tamarind. Pour over the rice and toss gently so that the liquid is absorbed. Gently mix in the cooked meat, tomato, and green parts of the green onions.
Clear a space in the middle of the pan and add the eggs. Scramble them and chop up, stirring into the rice. Adjust the salt and add fresh cilantro.
Comments
1 small Persian cucumber
1 clove garlic
2 Tbsp yogurt (used greek yogurt, so needed an additional 1 Tbsp water)
1 Tbsp salt
1/2 tsp fresh ground black pepper
1/2 tsp dried mint
Dash cayenne
Slice cucumber into small pieces (no need to peel), smash and mince garlic (or press), add salt, mix. Let sit a minute, then add yogurt (and water if necessary) then spices. Serve alongside the fried rice with a little in each bite.