Fried Rice - West African Style!
- Number of Servings: 4
Ingredients
White Rice, long grain, 2 cupsWater, tap, 3.75 cupsCanola Oil, 2 tbspOnions, raw, 1 cup, choppedKnorr Chicken (or Vegetable) Bouillon, 2 tspPepper, black, 1 tspThyme, ground, 1 tspCurry powder, 1/2 tbspYellow Sweet Corn, Canned, 1/3 cupPeas and carrots, canned, 2/3 cup
Place water and rice in a saucepan. Bring the water to a boil with the lid off. Once the water is boiling, cover the saucepan, turn the heat to "low" and simmer for about 20 minutes, or until all water is absorbed.
Heat the oil in a skillet on medium-high heat. Sautee the onions until almost soft. Reduce the heat to medium-low. Add the peas, carrots and corn and sautee together for about 1 minute. Add the boullion, pepper, thyme and curry powder - stir all together.
One spoonful at a time, fold the rice into the vegetable mix. When the rice is coated yellow, bring the heat back up to medium-high and "fry" the rice for about 1-2 minutes. Be careful not to burn it! Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ZIBIRENEE.
Heat the oil in a skillet on medium-high heat. Sautee the onions until almost soft. Reduce the heat to medium-low. Add the peas, carrots and corn and sautee together for about 1 minute. Add the boullion, pepper, thyme and curry powder - stir all together.
One spoonful at a time, fold the rice into the vegetable mix. When the rice is coated yellow, bring the heat back up to medium-high and "fry" the rice for about 1-2 minutes. Be careful not to burn it! Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ZIBIRENEE.
Nutritional Info Amount Per Serving
- Calories: 214.3
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 428.1 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 2.7 g
- Protein: 4.1 g
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