Saturday, July 30, 2011

Indian Vegetarian Curried Fried Rice

I am a big fan of fried rice. I am a big fan of Indian food. I love to eat rice with my Indian food.

The thought of combining the two things - fried rice and Indian food - never occurred to me.

Then I tried out this recipe, and it's like something clicked in my brain. How did I ever NOT make this? This should be A THING. Like it's just so natural. It's different from a biryani because it really is just a fried rice recipe using curry. And then the recipe is versatile because you could throw in whatever vegetables. Cauliflower would be good in it - whatever you want. Tofu! Paneer! Who knows? The options abound. I would definitely make this again.

Incidentally, the rice I used for this was leftover from Chinese takeout earlier in the week... Haha!

Indian Vegetarian Curried Fried Rice
Shape magazine

Use cold rice in this dish; hot rice will make your meal taste gummy.

2 tablespoons peanut or vegetable oil, divided
1/2 cup chopped onion
1 tablespoon minced ginger
1 cup green beans, cut into 3/4-inch pieces
1/2 cup 1/4-inch diced carrots
1 tablespoon curry powder
3 cups cooked brown rice
1 cup canned chickpeas, rinsed and drained
1 cup halved cherry tomatoes
2 tablespoons low-sodium soy sauce
1/8 teaspoon freshly ground black pepper

1. Heat a 14-inch flat-bottom wok or 12-inch skillet over high. Swirl in 1 tablespoon oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant.

2. Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant.

3. Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it’s well combined with vegetables.

4. Add chickpeas, tomatoes,soy sauce, and pepper and stir-fry for 1 minute or until mixture is heated through. Divide among 4 bowls and serve.

Servings: 4

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