Fried rice... easy and quick
With vegetables available at
home - whatever you have. This recipe is quasi-Indian style and is a great way to use leftover rice. Feel free to experiment.
Spices:
1 tsp Cumin
1- tsp Curry
1+ tsp ginger powder
½ tsp cinnamon
threads of saffron (optional)
Pepper/salt
1+ Tbsp sesame seeds
Measure into a small dish. Set
aside.
Rice - about 3 cups cooked.
Chop fine:
2 slices onion
½ red pepper
3-5 garlic cloves
2 small egg plants,
pre-soften (in microwave)
3 crimini mushrooms
1 small yellow squash
Sauté the vegis in the above
order.
- Into large sauté pan
- Add Olive oil
- Followed quickly by red peppers.
- Wait... 1 min. Mix...
- Add garlic... Wait, mix
- Small dollop of coconut oil vegis before adding to pan
- Add eggplant
- Pause, add squash and shrooms
- Sauté 3- 5 mintes.
Add Rice… let simmer 10-15
minutes. Serve hot.
Enjoy!
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