Delicious inspiration

Fried rice is often associated with Chinese cuisine.

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Fried rice is often associated with Chinese cuisine. There are many varieties with some including mainly vegetables, others meat and seafood.


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Rice is a very important food in many other cultures around the world, too.

Indian and Latin American are just two others that come to mind.

On that note, my fried rice recipe today takes delicious inspiration from India.

Basmati rice is a fragrant longgrain rice and lends itself beautifully to a fried version.

I’ve used several ingredients from the Indian pantry including, green chili, cumin, cardamom and garam masala to turn this rice dish into something different.

I’ve selected broccoli, green beans and red pepper for the vegetable component, but there are many other options, depending on what you have on hand in your refrigerator. the dish gets finished with fresh lemon juice and cilantro and if you want some added texture and flavour, you can add chopped cashews.

Whenever I cook rice, I always make extra so I will have an excuse to make some version of fried rice the next day.


(Serves 6)

2 tbsp. (25 ml) vegetable oil

1 onion, diced

1/2 hot green chili, finely chopped

1 tsp. (5 ml) cumin seeds

2 cardamom pods

3 tsp. (15 ml) garam masala or curry powder

1 cup (250 ml) diced vegetables of your choice (broccoli, green beans, red or yellow sweet pepper)

3 cups cooked basmati rice (chilled)

1/2 cup (250 ml) frozen peas, thawed (optional)

1/4 cup (50 m) lemon juice

1/4 cup (50 ml) chopped cilantro

1/4 cup (50 ml) chopped cashews

Heat oil in wok over medium heat.

Add onion and chili and cook until soft.

Add cumin, cardamom pods and garam masala and stir fry 1 minute.

Add vegetables and cook 2 to 3 minutes until just tender.

Stir in basmati rice and cook until warmed through.

Add peas (if using) and cook further two minutes.

Stir in lemon juice.

Season with salt to taste.

Add cilantro and combine.

Serve garnished with cashews if desired.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Sept. 15, 2018. Enjoy!

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