I like to cook. Sometimes my daughter likes to eat.

Sunday, May 31, 2009

"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.

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