Indian Cumin Fried Rice with Spinach

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.

  • Total Time:
  • Servings: 4
KEY: Rice, Grains

Ingredients

  • 3 tablespoons canola oil
  • 1 shallot, sliced
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon cumin seeds
  • 4 cups cooked basmati rice
  • One 14.5-ounces can chickpeas, drained and rinsed
  • 4 cups curly spinach
  • Kosher salt
  • Pepper
  • Lemon wedges, for serving

How to make this recipe

  1. 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.

Contributed By Photo © Christina Holmes Published March 2015

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