Indian Cumin Fried Rice with Spinach
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kay Chun
F&W's Kay Chun creates a fast, vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach, and fragrant ginger and cumin.
Ingredients
3 tbsp. canola oil
1 shallot
1 tbsp. fresh ginger
1 tsp. cumin seeds
4 c. Cooked basmati rice
1 can chickpeas
4 c. curly spinach
kosher salt
Pepper
Lemon wedges
Instructions
In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas, and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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