Fried Rice

AuthorJen Booker
RatingDifficultyBeginner

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

Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 200 g Basmati rice
 3 tbsp Oil
 1 tsp Mustard seeds
 100 g Cashew nuts
 1 Onion (Thinly sliced)
 2 Garlic cloves
 1 Red chilli (finely chopped)
 100 g Swiss chard
 1 Grated zest of lemon
 Salt & pepper
 Soy sauce

1

Toast the rice in a dry pan

2

Stir in salt and 1 tbsp oil

3

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

4

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

5

Add the cashews for a minute

6

Add the onion until golden

7

Add the garlic and chilli for a few minutes

8

Add chard until wilted

9

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

10

Serve with soy sauce

Category

Ingredients

 200 g Basmati rice
 3 tbsp Oil
 1 tsp Mustard seeds
 100 g Cashew nuts
 1 Onion (Thinly sliced)
 2 Garlic cloves
 1 Red chilli (finely chopped)
 100 g Swiss chard
 1 Grated zest of lemon
 Salt & pepper
 Soy sauce

Directions

1

Toast the rice in a dry pan

2

Stir in salt and 1 tbsp oil

3

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

4

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

5

Add the cashews for a minute

6

Add the onion until golden

7

Add the garlic and chilli for a few minutes

8

Add chard until wilted

9

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

10

Serve with soy sauce

Fried Rice

2 Comments

  1. 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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