Stir-fry Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 medium onion (s)
- 1 clove garlic
- 4 tablespoon olive oil
- 3 tablespoon curry powder, e.g. madras curry
- 0.5 teaspoon ½ sea salt and black pepper
- 250 g lon rain rice, e.. jasmine, basmati, brown rice
- 500 ml water
- possibly soy sauce
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and garlic.
- Put the oil in a pan and heat it, sauté both in it. Add the curry and sweat briefly. Add the sea salt and pepper. Add the rice and roast. Mix the spices and rice with a wooden spoon. Add water. Cover the pan with the lid and cook over medium heat for 20 minutes. Season with soy sauce if necessary.
- The rice soaks up the water completely. Brown rice may need 1 tablespoon of oil and a little more water, about 50 ml. It takes about 35 minutes to swell.
- Curry sweaty in hot oil does not burn as quickly, but becomes even spicier.
- A coated pan is best. The rice sets a little and browns on the bottom.
- Gently spicy accompaniment to vegetables, poultry or tofu.
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