Indian Fried Rice
A great side dish for any Indian meal or just by itself. Served with a dolop of plain yogurt to get in some protein and a slice of avacado for a healty fat. A squeeze of fresh lemon to top it off.
Ingredients
- 8 oz Curry Starter
- 6 cups cooked rice
- salt to taste
- 1 tbsp minced cilantro for garnish
- 1/2 lemon quartered for garnished
Instructions
- Heat Curry Starter in a large skillet on medium heat
- Combine with 4-5 cup cooked Jasmine rice. (See Recipe for Stovetop Jasmine Rice)
- Salt to taste
- Garnish with cilantro and a squeeze of lime.
Notes
Kitchen Hack: Don't forget to keep cilantro fresh using this neat kitchen trick. Simply washing it in cold water. Pat dry. Place stem side down into a cup of water. Cover leaves with a plastic zip lock bag and zip lock the cilantro leaves to keep them from being directly exposed to the refrigerator.
This hack works great and will save you from wasting a bunch of cilantro, Make plans to use your remaining cilantro in a curry dish, in some salsa, on nachos, in soups or simply on a salad.