Indian Fried Rice with Peaches
Experience a vibrant fusion of flavors with Indian Fried Rice with Peaches, a creative twist on the classic dish that pairs warm, aromatic spices with the natural sweetness of ripe peaches. This quick and colorful recipe features fluffy basmati rice tossed with cumin, turmeric, and garam masala, sautéed alongside red onions, bell peppers, and a hint of zingy ginger. Juicy peaches provide a delightful contrast, adding a fresh, fruity dimension to each bite. Finished with a dash of soy sauce, a sprinkle of cilantro, and a squeeze of lime, this vegetarian dish is perfect for weeknight dinners or as a show-stopping side. This easy 40-minute recipe is a must-try for lovers of unique global cuisine.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger (finely grated)
- 2 teaspoons Garlic (minced)
- 1 Green chili (finely chopped, optional)
- 1 medium Red onion (thinly sliced)
- 1 medium Bell pepper (diced)
- 2 medium Peaches (ripe, diced)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 1 tablespoon Soy sauce
- 0.25 cup Cilantro (fresh, chopped)
- 1 Lime (cut into wedges)
Instructions
Rinse the basmati rice thoroughly until the water runs clear, then combine it with 3.5 cups of water and 1 teaspoon of salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes or until the rice is fully cooked. Remove from heat, fluff with a fork, and let it cool.
Heat a large skillet or wok over medium heat and add 2 tablespoons of vegetable oil.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the grated ginger, minced garlic, and chopped green chili (if using). Sauté for 1 minute.
Stir in the sliced red onion and diced bell pepper. Cook for about 3-4 minutes, stirring occasionally, until the vegetables have softened slightly.
Add the turmeric powder, ground coriander, and garam masala. Stir well to coat the vegetables in the spices.
Gently fold in the diced peaches and cook for 2-3 minutes, allowing their sweetness to meld with the spices.
Add the cooked and cooled rice to the skillet, breaking up any clumps as you mix. Toss well to combine with the vegetables and spices.
Drizzle in the soy sauce and stir to evenly distribute the flavors.
Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through.
Remove from heat and sprinkle the chopped cilantro over the top.
Serve warm with lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 25.9 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
