Video Recipe Blog

This is an easy to prepare rice entrée, delicious by itself or with accompaniments. The use of a good sized wok makes for easy work when preparing this dish. Curry leaves and pandan leaves may be found at most Indian or Oriental stores. Look for the Pandan in the frozen section.

• 2 cups cooked basmati rice (recipe here).  You may omit the use of whole spices when preparing because we'll be adding them as we prepare the fried rice.
• 4 to 5 tbs. ghee (clarified butter)
• 2 cups sliced onions
• 1 cup shredded carrots
• 1 to 2 cups finely slices leeks, including the green parts
• 1 stick Ceylon cinnamon
• 8 pods green cardamom, bruised
• 8 cloves
• 3/4 cup green peas
• 1 sprig curry leaves (optional)
• 2 inch piece pandan leaves (optional)
• raw curry powder (optional)
• 1/3 cup tamari or soy sauce
• 2 tbs. fish sauce
• salt to season as desired

Heat ghee in the wok on high heat until it starts to smoke. Add the curry leaves and cinnamon stick, followed by the pandan leaves and stir fry for about 30 seconds.

Reduce heat to medium high and add the cardamom, cloves and stir fry until the onions and carrots soften. Add the leeks and stir fry for a minute or so till the leeks are slightly wilted. Stir in the the raw curry powder and cook for a minute or so.

Add the rice and fold over to mix the ingredients. Add the tamari or soy sauce followed by the peas.  Stir in the fish sauce. Stir to combine all the ingredients and serve with accompaniments!