Fried rice is an ubiquitous entrée in many South Asian cuisines. Whether it is Chinese or Thai or Indian, they all have a common theme – rice, veggies, protein along with some spices/sauce to give it the yummy taste. Kids and adults love it alike and is easy to make /very nutritious. My idea for Zesteez Tomato Chutney (ZTC) infused fried rice came up when I had a leftover jar of ZTC in my refrigerator and wanted to try something quick and hearty! Using ZTC in the fried-rice was serendipitous and one that will stay with me for a long time :). So, I thought I would share this quickie recipe to demonstrate the versatility of ZTC!!
PS: I was caught up on the usual hype about super-grains like quinoa, brown rice etc. While it takes time to get acclimated to these new grains, I am fully subscribed to it and a big advocate of using them. Making fried-rice with these super-grains gives a really nutty flavor in addition to the unmatched nutrition. Feel free to substitute the grains of your choice but rest assured that, this fried-rice will not disappoint your palate.
- Brown Rice – 3 cups(you can use quinoa, millet and substitute it with 1/2 a cup of super grain of your choice)
- Veggie Medley – Julienned broccoli, bell peppers, red onions and sliced bella mushrooms
- Protein (of choice) – I used super-firm organic tofu cubed.
- Garlic – 3 cloves (chopped or thinly sliced)
- Ginger – about an inch long (peeled and thinly sliced)
- (Optional) Nuts – 1/2 a cup of both,they are the best and add an extra bite to any dish and are super good (I use peanuts and cashews)
- (Optional) Garbanzo beans – 1/2 cup (I buy the canned organic, which is easy to use). Rinse thoroughly
- ZTC – 1/2 a jar of either mild or medium or hot flavor
- Cilantro – Washed and finely chopped per your choice
- Salt – to taste
- Black pepper – 1/2 a teaspoon
- Olive Oil- 2 table spoon
- Cumin seeds – 1/2 teaspoon
- Lime juice – freshly squeezed; 1/2-1 teaspoon
- Cook the rice either in an electric cooker (recommended) or a heavy bottom pan and ensure it does not clump. Set the cooked rice aside to cool down
- Add the olive oil to a heavy bottom pan or a wok and heat the pan/wok. Add cumin, ginger, garlic to the hot oil and stir to let the aromatics come through. To this mixture, add sliced onions and saute until the onions turn slightly pink (Caution: Do not overcook the veggies. Helps to keep it semi-cooked, lightly saute the tofu such that it looks golden brown and toasted and set it aside)
- Add julienned veggies, to the above mixture and saute to cook it ever so slightly and to this add the tofu . Finally, add the garbanzo beans and give it a stir for a couple minutes
- Finally, add the rice, pepper and salt along with ZTC. Stir the mixture really well. The end-product should be fluffy and not too sticky
- Garnish it with chopped cilantro and squeeze half a lime only if you like it a little tangy.
Serve with yoghurt or a delicious cucumber raita (Stir 2 cups of yogurt, add salt and pepper to taste along with a pinch of cumin, grate some cucumber and chill before serving)
I hope you enjoy this ez-pz-yummy entree and as they would say in the language of food gods, jusqu’à la prochaine plat délicieux!!