Indonesian Fried Rice
By Mary McDougall
I always have plenty of leafy greens growing in my garden and I love curried food, so this is a perfect fast meal for a busy day.
Serves: 4
Prep Time: 30 min
Cook Time: 15 min
Ingredients
1
Onion, chopped
3 Cloves
Garlic, peeled
2 Tsp
Curry powder
2 Stalks
Celery, chopped
1 Cup
Leafy greens, chopped
1/2 Cup
Fresh or frozen peas
1/2 Cup
Green onions, chopped
1 Tbsp
Soy sauce (optional)
4 Cups
Cooked brown rice
1/2 Cup
Cucumber, chopped
Directions
1
In a blender jar, combine onion, garlic, and curry powder. Blend for 1 minute. (Mixture will be lumpy.) Set aside. In a wok or large pan, saute celery in 1/2 cup water for 5 minutes. Add onion-curry mixture. Cook 2-3 minutes. Add greens, peas, green onions and soy sauce. Cook and stir for about 5-10 minutes depending on greens used. Stir in cooked rice and heat through. Serve hot, garnished with chopped cucumber.
2
HELPFUL HINTS: “Leafy greens” are spinach, mustard greens, watercress, kale, chard, beet greens, etc.
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