Friday, July 2, 2010

INDIAN VEGETARIAN CURRIED FRIED RICE


Yum, yum, yum! This is so good. Tom and I loved it. My only suggestion for this dish is to have everything ready. This goes quick. So quick you don't have time to chop and cook. Believe me I tried and now regret that I didn't take a picture of my kitchen. Looked like a tornado hit it! But boy did it taste good. Really good.

2 T. peanut or veg oil (I used olive oil)
1/2 c. chopped onion
1 T. minced ginger (I used a tad more)
1 c. green beans, cut into 3/4" pieces
1/2 c. 1/4" diced carrots
1 T. curry powder (I used a tad more)
3 c. cooked brown rice
1 c. canned chickpeas, rinsed and drained
1 c. halved cherry tomatoes
2 T. low-sodium soy sauce (I used shoyu)
1/8 t. freshly ground black pepper

Heat a 14" flat-bottom wok or 12" skillet over high (not non-stick). Swirl in 1 T. oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant. Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant. Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it's well combined with vegetables. Add chickpeas, tomatoes, soy sauce, and pepper and stir-fry for 1 minute or until mixture is heated through.
Makes 4 servings.
* Use cold rice in this dish; hot rice will make your meal gummy.