"Indian" Fried Rice and Garam Masala Vinaigrette

I had 3 cups of leftover brown rice that needed using, and tandoori-spiced chicken thighs for the grill. This came together easily and was a nice change from plain brown rice. I riffed off Madhur Jaffrey's Turmeric Rice, a classic spiced basmati and Kylie Kwong's "Mums Fried Rice." It reminded me of the Chinese-influenced Indian food we enjoyed in New Delhi. Leftovers would be great with a fried egg.

2 T grapeseed or other mild cooking oil 

1/2 t each cumin and brown mustard seeds

1/4 t turmeric

1 yellow onion, finely diced

2 t minced ginger (knife-cut, not grated)

1.5 T sugar

3 cups cooked small-grain brown rice, broken up if clumped

2 T light soy sauce

Heat the oil on med-high heat in a wok or flat frying pan. Add the seeds, then  the turmeric a moment later. When the seeds start popping, add the onion, ginger and sugar, stir and fry about 1 minute. Add the rice, stir and fry, then add the soy sauce. Fry, stirring occasionally so the rice gets crisped a bit but doesn't burn. Serve as a side, along with a butter lettuce salad with the vinaigrette below. 

 

This was a delicious vinaigrette, perfect on a butter lettuce salad with shredded carrots and diced tomatoes.

1/2 t whole grain dijon mustard

1/4 t salt

1/4 t garam masala

2 T rice wine vinaiger

3 T grapeseed oil

Whisk ingredients together. Mustard will help dressing to emulsify.