Indian Vegetarian Fried Rice

In recipe on June 11, 2010 at 6:30 am

I hate to break AFCB’s silence with another fried rice recipe but… here’s another fried rice recipe. Nothing wrong with that, right?

I sure hope not.

Indian vegetarian fried riceThis recipe comes from Shape magazine, which someone who used to live in my current apartment had a subscription to. These days I’m getting much more cooking inspiration from magazines than from the (whole shelf of ) cookbooks I have in my apartment. Maybe because I can rip the pages out? I guess I could do that with my cookbooks too (like when Martha tells me about the seven-layer wedding cake I could make, or the fresh oyster bar for 24–yeah right, Martha), but it still feel sacrilegious.

This recipe totally fits the easy, quick dinner-time meal I gravitate towards. Plus, it’s healthy (!).

Indian Curried Fried Rice, from Shape Magazine

  • 2 tbl. neutral oil (I used grapeseed)
  • 1 white onion, diced
  • 1 tbl. fresh ginger, minced
  • 1/2 c. cooked green beans, cut into 1-inch pieces
  • 1/2 c. diced carrots
  • 1.5 tbl. curry powder
  • 3 c. cooked brown rice
  • 1 c. cooked chickpeas (rinsed & drained)
  • 1 c. cherry tomatoes, halved
  • 2 tbl. soy sauce or tamari
  • ground pepper, to taste
  • Egg, fried
  1. Preheat large non-stick pan or work. Add 1 tbl. oil.
  2. Add onion and ginger, cook for 1 minute or so, until onion and ginger are fragrant. Then add the green beans and carrots, and cook for another 3 or 4 minutes.
  3. Add curry powder and the remaining oil. Mix well, then add rice, breaking up rice pieces, coating with oil and curry powder. (Feel free to eyeball and add more curry powder as needed – you are looking for an even mustard color all over the rice). Cook for three to four minutes.
  4. Add tomatoes, chickpeas, soy sauce. Stir and cook for 1 minute, then take off heat; season with pepper to taste.
  5. I served with an egg that I fried in a nonstick skillet with paprika.
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