Indo-Chinese Fried Rice

Lets spice up the flavor of rice with a slightly unusual addition of cashew nuts, chili, and dried apricots.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 24 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 300 g Rice, white, long grain

  • 1 spoon Oil, vegetable oil, canola

  • 2 piece Onion, young

  • 1 piece Chili peppers, red chili, fresh

  • 50 g Apricot, dry

  • 50 g Nuts, Indian, roasted, unsalted

  • 0.5 teaspoons Spices, cinnamon, ground

  • 2 pinch Salt, table

Steps

  1. Place the rice in a colander and rinse it under running water until the water runs clear. Transfer it to a pot and add three times the amount of water. Place the pot on the stove and cook over moderate heat for about 20 minutes, or until the liquid evaporates.

  2. Peel and chop the onion. Finely chop the cashew nuts and cut the dried apricots into small pieces. Thoroughly wash the chili, remove the seeds, and finely chop it. Place a non-stick pan or wok on the stove and heat the oil. Add the onion and chili, and stir-fry for 2 minutes. Then add the apricots and cashew nuts, and stir-fry for another 2 minutes.

  3. Add the cooked rice, cinnamon, and salt, and stir-fry for an additional 3 minutes. Toss the pan several times to ensure the ingredients are well mixed. Serve the dish in bowls and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 324.88 kcal
  • Fat: 6.59 g
    • Saturated Fat: 0.8 g
  • Carbohydrates: 57.54 g
    • Sugars: 5.99 g
  • Protein: 5.99 g
  • Fiber: 1.4 g

Advice

Apricots can be replaced with golden raisins.