INDIAN FRIED RICE WITH PEACHES
Make and share this Indian Fried Rice with Peaches recipe from Food.com.
Provided by TishT
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice in boiling salted water until tender, about 20 minutes and drain.
- Return to hot pot and let stand, covered.
- Heat 1 Tbs oil in a wok or large frying pan over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add ginger and cook about 30 seconds.
- Push onion and ginger to one side and add remaining 1 Tbs oil.
- Add almonds to oil and cook, stirring until golden, 1-2 minutes.
- Stir in rice, peach, cardamom, red pepper sauce, 1/4 tsp salt and 1/4 tsp pepper and cook until heated through, about 5 minutes.
- Top with coriander sprigs if using.
Nutrition Facts : Calories 285.5, Fat 8.9, SaturatedFat 1.1, Sodium 3.2, Carbohydrate 46.6, Fiber 2.4, Sugar 4.5, Protein 4.7
PEACHES AND CREAM BREAKFAST RICE
Our area has been hit with crazy winter weather, and I created this to give a hint of cozy summer comfort.
Provided by thedailygourmet
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method.
- Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
- Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 34 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 155.7 mg, Sugar 12.2 g
INDIAN FRIED RICE
Make and share this Indian Fried Rice recipe from Food.com.
Provided by Sackville
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut all the vegetables into long pieces.
- Pour the ghee in the frying pan and add the garlic and cashews, stirring until slightly browned.
- Add the vegetables and fry until they are fully cooked.
- Add the spices, adjusting to your taste.
- Add rice, stirring well to coat with the spices, and fry until heated through and well mixed.
Nutrition Facts : Calories 503.9, Fat 15.6, SaturatedFat 5.8, Cholesterol 16.5, Sodium 1073.9, Carbohydrate 78, Fiber 9.4, Sugar 7.2, Protein 14.2
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
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