Savory Fried Rice
Submitted by washley
Savory fried rice with turmeric, cardamom, whole cloves, sauteed leeks, cashews, and raisins. A warmly spiced, jewel-toned rice dish with sweet and savory contrast in every bite.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis spiced rice cooks with whole cloves, black peppercorns, turmeric, and ground cardamom right in the pot, so every grain absorbs that warm, aromatic flavor from the start. The turmeric turns everything a deep golden yellow, and the whole spices release their oils slowly during the 20-minute simmer.
While the rice cooks, leeks and shredded carrots get sauteed until soft, then peas, cashews, and raisins join for a quick toss. That mix folds into the finished rice, giving you crunchy cashews, sweet raisins, and tender vegetables in every forkful.
The whole cloves and peppercorns should come out before serving. Fish them out with a spoon or warn your guests. Biting into a whole clove is a jarring experience that overshadows everything else on the plate.
Hard-boiled egg slices on top add protein and a creamy richness that rounds out the dish.
Chef Tips
- Use the green tops of the leeks along with the whites. They soften nicely when sauteed and add color.
- Toast the cashews in a dry pan before adding them to the leek mixture for a deeper, nuttier flavor.
- Don’t stir the rice while it simmers. Lifting the lid releases steam and stirring breaks the grains, making the texture gummy.
Variations
- Add a handful of shredded coconut with the cashews for a tropical layer.
- Swap raisins for dried cranberries or chopped dried apricots for a tangier sweetness.
- Stir in a spoonful of curry paste with the leeks for a bolder, more intensely spiced version.
Ingredients
Directions
Place rice, cloves, black peppers, turmeric, salt, cardamom, and water in a 2-qt. pan. Cover and bring to a boil over high heat. Reduce heat to low and simmer about 20 minutes until the rice is tender and the liquid is absorbed.
Remove cloves and black peppers (or be prepared to warn your guests to watch out for them while eating).
While rice is cooking, wash and trim leeks.
Cut crosswise in ½ inch thick slices, using the tender parts of the green tops as well as the white.
Separate into rings.
Melt margarine in a wide frying pan. Add leeks and shredded carrot and cook, stirring occasionally, for 5 minutes.
Add peas, cashews and raisins and cook for 3 minutes.
When rice is cooked, stir in leek mixture.
Turn onto a serving platter and garnish with slices of 3 hard-cooked egg and parsley if desired.
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