Fried Rice Recipe
Summary
Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| Rice | 2 Cup (16 tbs) | |
| Chicken broth | 3 1/2 Cup (16 tbs) | |
| Oil | 1/2 Cup (16 tbs) | |
| Onions | 2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 2 cups julienne-cut cooked chicken | ||
| Ham | 1 1/2 Cup (16 tbs), diced | |
| 1 cup cooked diced shrimp | ||
| Ground cumin | 1/2 Teaspoon | |
| 1/2 teaspoon dried ground chili peppers | ||
| Ground coriander | 1 Teaspoon | |
| Cashew nuts | 2 Tablespoon | |
| Peanut butter | 4 Tablespoon | |
Directions
Wash the rice under cold running water for several minutes; drain.
Combine the rice and broth in a saucepan; cover, bring to a boil and cook over low heat 20 minutes.
Spread on a flat surface to cool and dry.
If possible, refrigerate for 2 hours.
Heat the oil in a deep skillet; saute the onions and garlic 10 minutes.
Stir in the rice; saute until browned, stirring frequently.
Mix in the chicken, ham, shrimp, cumin, chili peppers, coriander, cashew nuts, and peanut butter.
Cook over low heat 10 minutes, stirring occasionally.
Combine the rice and broth in a saucepan; cover, bring to a boil and cook over low heat 20 minutes.
Spread on a flat surface to cool and dry.
If possible, refrigerate for 2 hours.
Heat the oil in a deep skillet; saute the onions and garlic 10 minutes.
Stir in the rice; saute until browned, stirring frequently.
Mix in the chicken, ham, shrimp, cumin, chili peppers, coriander, cashew nuts, and peanut butter.
Cook over low heat 10 minutes, stirring occasionally.
Chef
