Indian Curry Fried Rice
This is a nice take on fried rice – a little surprise of flavors! This dish was prepared for the almost-nine-year-old in our life who doesn’t like brown rice. If I had my druthers, I would prefer the nutty chew of a good stubby brown, but I’ll settle for jasmine. It’s not as healthy, but with the coconut oil, it’s really lovely, and the Penzeys Balti was an easy way to give it a kick.
Ingredients
1 Tbs. peanut oil
1 tsp. sesame oil
1 tsp. coconut oil
1 medium onion diced
1 cup diced carrots
1 small head cauliflower
1 small bunch broccoli
5 cloves garlic
2-3 cups cooked rice
3/4 tsp. salt
Freshly ground black pepper
1/2 tsp. crushed red pepper flakes
1 tsp. Penzeys Balti Seasoning
Lemon wedge
Directions:
I used a big stainless skillet for this project because I can keep everything to a single layer. I like to brown the carrots and cauliflower in my fried rice. I always prep all the vegetables first so I can cook them in an appropriate order. First get the pan hot and put the oils in. Once the pan is hot, turn it down to carmelize the onion. When the onion begins to turn a golden brown, add the carrots and cauliflower to the pan. I let them cook until the sides brown. Next add the broccoli and give the veggies a mix. Once the broccoli is bright grees, add the garlic and mix. As soon as that fragrant garlic comes up out of the pan add the rice to the mix. Now I turn the heat up just a little and stir to mix it all together. Keep the food in the skillet moving so the garlic doesn’t burn. As soon as it’s mixed turn down the heat again. Add all the spices and mix well. I always get a crust on the bottom of the pan when I make fried rice. I’ve tried using more oil, but tend to not like it when it’s greasy. It may be my pan, or just the reality of fried rice. Any thoughts or suggestions?
Vegetarian Perspective 