Fried Rice

By Jen Booker

November 26, 2016

This is great, you can add stuff and leave stuff out. Its a good one on a busy day to just throw together from what you have in your cupboard

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 2 as a main


200g Basmati rice

3 Tbsp Olive oil

1 Tsp Mustard seeds

100g Cashew nuts

1 Onion (Thinly sliced)

2 Garlic cloves

1 Red chilli (finely chopped)

100g Swiss chard

Grated zest of 1 lemon

Salt & pepper

Soy sauce


1Toast the rice in a dry pan

2Stir in salt and 1 tbsp oil

3Add 500ml water and bring to the boil, cover and reduce heat to low for 15 mins (keep warm once done)

4Meanwhile, heat 2 tbsp oil in a frying pan and fry the mustard seeds for 30 seconds

5Add the cashews for a minute

6Add the onion until golden

7Add the garlic and chilli for a few minutes

8Add chard until wilted

9Mix up the rice, stir in the cashew mix and the lemon zest

10Serve with soy sauce


2 Reviews


January 23, 2018

Such a great quick and easy meal and you can add any veg you have lying around! Best with brown basmati imho 🙂

Harry Booker

January 20, 2017

This is the best basmati rice dish I have ever made. If you follow instructions to the letter you can’ t go wrong. Is the secret in the dry roasting ? I usually wash basmati rice to remove the starch, but not with this recipe. I cooked the rice in a large skillet pan. It was perfectly dry and separated, something I have never achieved before and with all the other wonderful ingredients it was a wonderful meal on its own but perfect with the best dhal in the world and the aubergine curry. A triumph!!!

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