Emerald Fried Rice
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A vibrant green rice dish made with a spinach purée and aromatic cumin seeds. It's a quick and healthy way to enjoy greens with rice, perfect as a side or light main.
Ingredients
- baby spinach
- 3 garlic cloves finely chopped
- 1 brown onion finely chopped
- 0.5 lime juiced
- 1 tbsp vegetable oil
- 2 tsp cumin seeds
- salt
- cooked basmati rice
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 211 mg
- Iron: 3.44 mg
- Magnesium: 35.3 mg
- Phosphorus: 170 mg
- Potassium: 463 mg
- Zinc: 1.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- baby spinach
- 1 tbsp vegetable oil
- 2 tsp cumin seeds
- salt
- cooked basmati rice
Prepare
- 3 garlic cloves, finely chopped
- 1 brown onion, finely chopped
- Juice 0.5 lime
Let's Cook
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Step 1.
Bring a pan of water to a boil. Add the baby spinach and cook for 2 minutes, then drain and immediately plunge the spinach into a bowl of iced water to stop the cooking process. Squeeze out all the water from the spinach.
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Step 2.
Transfer the squeezed spinach to a high-speed blender. Add the finely chopped garlic, chopped brown onion, and lime juice. Blitz until smooth to form a purée.
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Step 3.
Heat the vegetable oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Then add the spinach purée along with a generous pinch of salt. Cook, stirring occasionally, for 3–4 minutes until the purée thickens.
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Step 4.
Add the cooked basmati rice to the pan and stir through for another 3–4 minutes until the rice is piping hot and well coated with the spinach mixture. Taste and adjust seasoning if needed, then serve immediately.