Middle Eastern-style fried rice
- August 2017
- Serves 2
- Hands-on time 20 min
Create this stunning dish by using leftover cooked basmati rice. Great for when you want something quick-and-easy in the height of summer.
- Gluten-free recipes
- 29.1g (10.8g saturated)
- 45.8g (8.2g sugars)
- 1 tsp kalonji seeds (also sold as black onion or nigella seeds)
- 1 tbsp coriander seeds
- 2 tbsp desiccated coconut
- 30g mixed nuts, roughly chopped
- 1½ tbsp light olive oil
- 1 large onion, thinly sliced
- 2 small garlic cloves, crushed 200-250g leftover cooked basmati rice
- 200g tinned chickpeas, drained and rinsed
- Handful mixed fresh herbs (such as dill, coriander, parsley), chopped Natural yogurt and lemon wedges to serve (optional)
- Mix the kalonji and coriander seeds with the desiccated coconut and nuts in a small bowl. Heat a wide dry frying pan over a medium heat, then toast the mixture lightly, tilting the pan to prevent burning. Set the spice mixture aside to cool, then lightly crush in a pestle and mortar.
- Turn the heat down slightly under the pan, then add the oil. Fry the onion for 8-10 minutes until crisp and browned. Stir in the garlic and cook for a minute more.
- Add the leftover basmati rice and the chickpeas to the pan. Heat thoroughly, mixing well, then stir in half the spice mixture and half the chopped herbs. Serve sprinkled with the remaining spice mixture and herbs, with yogurt dolloped over and lemon wedges for squeezing, if you like.
Cool leftover cooked rice as quickly as possible (within 1 hour) by spreading it over a shallow tray, then cover and store in the fridge for up to 24 hours.
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