Sri Lankan Fried Rice
15m prep 25m cook 40m ready
A fragrant Sri Lankan fried rice with basmati rice, spices, vegetables, and cashew nuts. This vegetarian dish is ready in 40 minutes and serves 4.
Ingredients
- 350 g basmati rice
- 5 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 tsp turmeric
- 1 tsp sea salt
- 50 g butter
- 1 large carrot grated or finely chopped
- 1 red chilli deseeded and finely chopped
- 85 g cashew nuts
- 2 eggs beaten
- 6 spring onions finely sliced lengthways then roughly chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 153 mg
- Iron: 5.13 mg
- Magnesium: 106 mg
- Phosphorus: 252 mg
- Potassium: 742 mg
- Zinc: 2.43 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 350 g basmati rice
- 5 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 tsp turmeric
- 1 tsp sea salt
- 50 g butter
- 85 g cashew nuts
Prepare
- 1 large carrot, grated or finely chopped
- 1 red chilli, deseeded and finely chopped
- Beat 2 eggs
- 6 spring onions, finely sliced lengthways then roughly chopped
Let's Cook
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Step 1.
Place the basmati rice in a large saucepan, cover with cold water, and stir. Let it soak for 5 minutes, then drain in a colander and rinse thoroughly under cold running water until the water runs clear. This removes excess starch for fluffy, separated grains.
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Step 2.
Return the rinsed rice to the saucepan. Add the cinnamon stick, cloves, cardamom pods, turmeric, salt, and 600ml (scant 2½ cups) hot water. Stir to combine, then bring to a boil over medium heat. Cover, reduce heat to low, and simmer for 10–15 minutes, until the water is absorbed and the rice is almost tender but still has a slight bite. Remove from heat, take off the lid, place a clean tea towel over the rice, replace the lid, and let it steam for 5–10 minutes.
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Step 3.
While the rice steams, melt the butter in a large wok over medium heat. Add the grated carrot and finely chopped red chilli, and stir-fry for 5–6 minutes until the carrot is soft. Add the cashew nuts and stir-fry for 1 minute. Pour in the beaten eggs and stir-fry for 2–3 minutes, until the eggs are fully cooked through.
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Step 4.
Add the steamed rice and sliced spring onions to the wok. Mix well with a fork, fluffing the rice as you combine everything. Serve immediately.
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