Savory Fried Rice Recipe
Ingredients
1 1/2 cups long grain rice
6 whole cloves
3 whole black peppers
1/4 teaspoon turmeric
1/2 teaspoon salt
2 1/2 cups water
6 whole cardamom seeds
2 small leeks
2 tablespoons butter or margarine
1 medium size carrot, shredded
1 cup frozen peas, thawed
1/4 cup each cashews and raisins
3 hard cooked eggs, cut in wedges
Directions
Place rice, cloves, black peppers, turmeric, salt, and water in a 2 quart pan.
Crush cardamom seeds slightly with your fingers and add both husks and seeds to rice.
Cover pan and bring to a boil over high heat.
Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed (about 20 minutes).
Meanwhile, wash and trim leeks.
Cut crosswise in 1/2 inch thick slices; use the tender part of the green tops as well as the white.
Separate the white part into rings.
Melt butter in a wide frying pan over medium heat.
Add leeks and carrot and cook, stirring occasionally, for 5 minutes.
Add peas, cashews, and raisins and cook for 3 minutes.
When rice is cooked, stir in leek mixture.
Turn onto a serving platter and garnish with egg wedges if desired.
Crush cardamom seeds slightly with your fingers and add both husks and seeds to rice.
Cover pan and bring to a boil over high heat.
Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed (about 20 minutes).
Meanwhile, wash and trim leeks.
Cut crosswise in 1/2 inch thick slices; use the tender part of the green tops as well as the white.
Separate the white part into rings.
Melt butter in a wide frying pan over medium heat.
Add leeks and carrot and cook, stirring occasionally, for 5 minutes.
Add peas, cashews, and raisins and cook for 3 minutes.
When rice is cooked, stir in leek mixture.
Turn onto a serving platter and garnish with egg wedges if desired.
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