INDIAN CURRIED FRIED RICE

INDIAN CURRIED FRIED RICE image

Yield 4 servings

Number Of Ingredients 11

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2 tablespoons peanut or vegetable oil, divided
1/2 cup chopped onion
1 tablespoon minced ginger
1 cup green beans, cut into 3/4-inch pieces
1/2 cup 1/4-inch diced carrots
1 tablespoon curry powder
3 cups cooked brown rice, chilled
1 cup canned chickpeas, rinsed and drained
1 cup halved cherry tomatoes
2 tablespoons low-sodium soy sauce
1/8 teaspoon freshly ground black pepper

Steps:

Heat a 14-inch flat-bottom wok or 12-inch skillet over high. Swirl in 1 tablespoon oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant. Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant. Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it's well combined with vegetables. Add chickpeas, tomatoes, soy sauce, and pepper and stir-fry for 1 minute or until mixture is heted thorough.