VT curry fried rice w/3 onions

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Curry Fried Rice with Leeks, Onions and Shallots

 

Recipe By :Vegetarian Times Low-Fat & Fast

Serving Size : 6 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

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FOR THE CURRY PASTE:

1 shallot -- coarsely chopped

1 hot green chili pepper -- seeded and coarsely chopped

1 tablespoon coarsely chopped fresh ginger root

1/4 cup coconut milk

1/2 cup vegetable broth

1 tablespoon curry powder

1/2 teaspoon cinnamon

FOR THE FRIED RICE:

4 medium leeks (white only) -- chopped

1/2 medium red onion -- thinly sliced (1 cup)

2 medium shallots -- thinly sliced (1/3 cup)

6 cups cooked rice -- cold

5 medium scallions -- chopped (1/2 cup)

 

1. In a blender or food processor, process curry paste ingredients into a thin

paste.

 

2. In a large nonstick wok or skillet, heat the paste to boiling over medium

heat. Add the leeks, onion, and shallots and reduce the heat to medium-low. Cook

until the onion is soft and the liquid has nearly evaporated, forming a very

thick paste, about 5 minutes.

 

3. Add the rice and increase the heat to medium. Stir-fry until the rice is

golden and heated through. Remove from heat and stir in the scallions. Serve

immediately.

 

PER SERVING: 296 cals; 6 g protein; 4 g fat; 59 g carb; 143 mg sodium; 3 g

fiber.

 

Source:

" Vegetarian Times Low-Fat & Fast Asian "

Copyright:

" Vegetarian Times Inc (Macmillan 1997: Page 55 "

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Per Serving (excluding unknown items): 333 Calories; 4g Fat (9.8% calories from

fat); 7g Protein; 68g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 157mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : This pungent, hot, and very aromatic stir-fry is typical of Malaysian

cuisine. Serve with a cool salad or simply sliced cucumbers.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3891 0 0 0 0