This is a wonderful savory fried rice that I make with the vegetables I
always have on hand at home. Of course, you can add any vegetable or
frozen bag of mix veggies that you have in your fridge/freezer. That
means this dish can be made in so many different ways by what you add to
it.
I love getting a brand new dish out of leftovers. After eating
this rice, you will purposely make extra rice just so you can have this
the next day.
Ingredients:
4 cups cooked and cooled rice (brown or white)
1 Tbs canola oil
1Tbs butter or margarine
1 (small piece) cinnamon stick
12-15 curry leaves
2-3 green cardamom pods
2-3 cloves
1 onion finely diced
2 large carrots grated
1 red bell pepper finely diced
1-2 green chile finely diced
1 tbs grated ginger
1 tbs grated garlic
red chili flakes (to taste)
1 cup frozen peas
Note:
Always remember that you can remove cardamom, cloves or cinnamon sticks before serving dish. They are not fun to eat directly. Curry leaves are fine to eat.
Directions:
Cook
rice and have it waiting. I do recommend the basmati variety because
of it's nutty flavor. Heat oil and butter in large frying pan and add
cinnamon stick, curry leaves, cardamom pods and cloves for 30-45
seconds.
Next add onion, garlic and ginger (season with a little salt). Saute for 2-3 minutes until onions start to soften. Then add the peppers, chilies and carrots and season with a little salt. Saute for another 4-5 minutes.
Ingredients:
4 cups cooked and cooled rice (brown or white)1 Tbs canola oil
1Tbs butter or margarine
1 (small piece) cinnamon stick
12-15 curry leaves
2-3 green cardamom pods
2-3 cloves
1 onion finely diced2 large carrots grated
1 red bell pepper finely diced
1-2 green chile finely diced
1 tbs grated ginger
1 tbs grated garlic
red chili flakes (to taste)
1 cup frozen peas
Note:
Always remember that you can remove cardamom, cloves or cinnamon sticks before serving dish. They are not fun to eat directly. Curry leaves are fine to eat.
Directions:
Cook
rice and have it waiting. I do recommend the basmati variety because
of it's nutty flavor. Heat oil and butter in large frying pan and add
cinnamon stick, curry leaves, cardamom pods and cloves for 30-45
seconds.
Next add onion, garlic and ginger (season with a little salt). Saute for 2-3 minutes until onions start to soften. Then add the peppers, chilies and carrots and season with a little salt. Saute for another 4-5 minutes.
Next add the red chili flakes and the frozen peas. Mix all ingredients
together well. Finally add the cooked rice and incorporate well. Check
for salt and season as needed. Serve with salad. Enjoy.
