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

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  • 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

507922 recipes/indian-cumin-fried-rice-spinach 2015-02-26T23:44:52+00:00 Kay Chun stir-frying|indian|beans-grains-and-legumes|side-dishes|4|fast|gluten-free|healthy|vegetarian|weeknight-dinner march-2015 recipes,indian-cumin-fried-rice-spinach 507922

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