Ingredients Rice Indian Cumin Fried Rice with Spinach 5.0 (3,388) 1 Review 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. Slideshow: More One-Bowl Rice Dishes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on March 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 20 mins Yield: 4 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 Directions 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. Rate it Print