Indian Spinach Fried Rice
Indo Chinese Style Vegetarian Fried Rice with the goodness of spinach and coriander. It is also called as Hariyali Fried rice or Palak Fried Rice.
Servings: 4
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.
Notes
You can replace poblano with green chili or jalapeno. Adjust the chili according to your spice level.
If you don't like spinach, add little more of coriander.