Spinach Fried Rice – Indo Chinese Style Vegetable Fried Rice with the goodness of spinach and coriander.
Easily customizable, done in under 30 minutes and makes for a quick dinner.
Spinach Fried Rice is also called as Hariyali Fried rice or Palak Fried Rice.
About this recipe
Indo Chinese Cuisine is the adaptation of Chinese dishes to Indian tastes. The combination of Indian spices with Chinese cooking techniques makes up for some unique and flavorful dishes.
One such recipe is this fried rice made with bell pepper, corn, spinach and coriander. The spice and flavor for this fried rice comes from poblano chili, garam masala. schezwan chutney, soy sauce and vinegar.
This combination works really well in this recipe. Also a great way of including greens in your kids diet.
It’s naturally vegan and can be made gluten free by using gluten free soy sauce or tamari.
How to make Spinach Fried Rice:
Cooking the rice –
Cook white rice and let it cool completely. Make sure the rice is fluffy, and not mushy. I cooked mine in the instant pot.
Pureeing the Spinach –
To a blender add 1-2 tablespoons of water, two handfuls of spinach and one big handful of coriander leaves and make a smooth paste.
Step by Step Instructions:
1- Prep the ingredients. Slice the onion, chop ginger and garlic, chop the green onion, slice the bell pepper and defrost frozen corn ( I just rinsed it in water ).
2- To a wok or a deep pan heat oil and swirl it around the pan. Once the oil gets hot add desseded pobablo peppr ( any chili of your choice can be used). white part of the green onion and ginger -garlic. Saute for 45 seconds.
3- Add sliced onion and cook for 2 minutes.
4- Add the bell pepper and corn and cook for 3-4 minutes. The veggies should still have slight crunch.
5 & 6 – Add the pureed spinach-coriander, schezwan chutney and garam masala. Cook for 3-4 minutes till all the water is absorbed from the greens.
7 – Add rice, soya sauce, vinegar and salt.
8 – Gently toss and stir fry all the ingredients in medium to medium – high flame for few minutes. The moisture from the spinach should be absorbed by the rice and the rice should be fluffy.
Taste and adjust the seasoning. I added little more schweazn sauce and vinegar to our taste. Finally garnish with the white part of the green onion.
Serving Suggestions:
This Indian style fried rice can be served as a main dish or as a side.
If serving as main dish, pair it with a salad or soup.
If serving as side dish, pair it with Soya Manchurian or any Stir Fry.
Pro Tips
Cool the rice – Rice should be fluffy and not mushy. Cooling the rice helps in preventing the rice from getting mushy. If using day old rice, slightly warm up the rice and cool before adding.
Sautee the spinach mixture for few minutes to remove the raw smell from the spinach.
Use Vinegar – vinegar adds much need acidity which goes very well in the fried rice.
FAQ’s
I used white basmati, you can also use jasmine rice or any long grain white rice
Broccoli, carrot, snow peas and cabbage.
Any of your favorite chili sauce which doesn’t have tomato will work. Sambal oelek works great too.
Use lemon juice instead.
Few sides to pair with the fried rice –
If you tried this Fried Rice, please do give a rating and share your feedback in the comment section below.
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Indian Spinach Fried Rice
Ingredients
- 3 cups cooked white basmati rice cooked it in the instant pot
- 1 small onion, sliced
- 1 medium bell pepper, sliced (any color pepper works) I used orange
- ½ cup frozen corn, rinsed and drained
- 1 poblano pepper ( deseeded and sliced) or use jalapeno pepper
- 2 handfuls spinach
- 1 big handful coriander leaves
- 3 scallions, chopped
- 1 teaspoon chopped ginger
- 2 teaspoon minced garlic
- 1 teaspoon garam masala
- 1-2 teaspoon schezwan chutney ( I used Ching's brand) any chili sauce will work
- 2 – 3 teaspoons soy sauce
- rice vinegar to taste
- salt to taste
Instructions
For blending-
- To a blender add 1-2 tablespoons of water, two handfuls of spinach and one big handful of coriander leaves and make a smooth paste. Set a side.
Stir Frying the Veggies –
- To a wok or a deep pan heat oil and swirl it around the pan. Once the oil gets hot add deseeded poblano pepper, white part of the green onion and chopped ginger -garlic. Saute for 45 seconds.
- Add sliced onion and cook for 2 minutes. Add the bell pepper and corn and cook for 3-4 minutes. The veggies should still have slight crunch.
- Add the pureed spinach-coriander, schezwan chutney and garam masala. Cook for 3-4 minutes till all the water is absorbed from the greens.
Adding rice –
- Add rice, soya sauce, vinegar and salt.
- Gently toss and stir fry all the ingredients in medium to medium – high flame for few minutes. The moisture from the spinach should be absorbed by the rice and the rice should be fluffy.
- Taste and adjust the seasoning. I added little more schezwan chutney and vinegar to our taste. Finally garnish with the white part of the green onion.
Sujatha
Nice