This is a uniquely flavored fried rice without the traditional soy sauce. It is infused with Indian spices to give the dish a hint of garam masala without the spicy bite. If you’re looking for a more traditional recipe, try this one.
1/2 cup oil
6 inches of cinnamon stick
6 whole cardamoms
6 whole cloves
3 large bay leaves
3 cups chopped vegetables of your choice*
1 can kidney beans, rinsed and drained (optional)**
2 tsp minced garlic
1 tsp grated ginger
1/2 tsp turmeric
salt to taste
4 cups cooked rice
Heat oil. Add cinnamon, cloves, cardamom, and bay leaves. Stir for about 30 seconds. Add rest of the ingredients, except rice. Stir occasionally and cook till vegetables are tender and crisp. Gently stir in rice.
* This time I used onions, carrots, snap peas, cauliflower, bok choy , green onions, and celery. Other possibilities: baby corn, mushroom, broccoli, cabbage, baby spinach, bamboo shoot, etc.
**Kidney beans can be replaced with cooked meat or chopped nuts.