Spicy Fried Basmati Rice
Serves 8
3 T. extra virgin olive oil
3 T. chopped garlic
1-2 T. finely chopped, seeded fresh red chili such as cayenne
2 tsp finely chopped fresh ginger
4 cups cooked basmati rice, chilled at least 8 hours
1.5 tsp. salt
1 tsp. freshly ground pepper
¼ cup packed drained sun-dried tomatoes
3 T. finely chopped scallion
3 T. finely chopped fresh chives
3 T. finely chopped fresh cilantro
3 T. finely chopped flat leaf parsley
Heat a 12 inch nonstick skillet over high heat until hot. Add oil, garlic, chile and ginger, then stir-fry 15 seconds. Add cold rice, salt and pepper, then stir-fry, pressing on rice to break up any lumps, 2 minutes. Add tomatoes, scallions and herbs, then stirfry 3 minutes
Serves 8
3 T. extra virgin olive oil
3 T. chopped garlic
1-2 T. finely chopped, seeded fresh red chili such as cayenne
2 tsp finely chopped fresh ginger
4 cups cooked basmati rice, chilled at least 8 hours
1.5 tsp. salt
1 tsp. freshly ground pepper
¼ cup packed drained sun-dried tomatoes
3 T. finely chopped scallion
3 T. finely chopped fresh chives
3 T. finely chopped fresh cilantro
3 T. finely chopped flat leaf parsley
Heat a 12 inch nonstick skillet over high heat until hot. Add oil, garlic, chile and ginger, then stir-fry 15 seconds. Add cold rice, salt and pepper, then stir-fry, pressing on rice to break up any lumps, 2 minutes. Add tomatoes, scallions and herbs, then stirfry 3 minutes