Keema Fried Rice
Recipe
The perfect rice dish with keema curry twist
Serves: 4 | Prep time: 20 mins | Cooking time: 35 mins
Indian | Main | Cardiff Mum
Ingredients
- 500g Beef Mince
- 1 Onion, Chopped
- 1 Tablespoon Tomato Puree
- 4 Cloves Garlic, Minced
- 1 Tablespoon Minced Ginger
- 1 Tablespoon Mild Curry Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Smoked Paprika
- 2 Bay Leaves
- 1 Tin Of Garden Peas
- 2 Eggs
- 1 Handful Baby Spinach
- 200g Cooked Long Grain Rice (Cooled)
- 1 Handful Of Fresh Coriander, Chopped
- 4 Tablespoons Yoghurt
- 1 Teaspoon Mint Sauce
- Juice Of 1/2 Lemon
- Oil
Method
- Add the onion, garlic, ginger and bay leaves to a frying pan with plenty of oil. Fry on a low-medium heat for around 10 minutes until everything is really soft. Add in tomato puree, mix well then cook for another few minutes.
- Add in your beef mince and the curry powder, cumin and smoked paprika. Mix everything in and let it cook for 10 minutes. Cover the pan with a lid if you can whilst its cooking. After 10 mins, add in 100ml of water and mix.
- Drain the garden peas and add them in with the coriander and mix everything together. Cook for another 3/4 minutes.
- In a separate frying pan, add a splash of oil and crack two eggs into the oil then use a spatula to scramble the egg. Add the cooked rice in and fry the rice with the egg for 5 minutes. Add the rice into the keema curry and stir everything to combine.
- Add a handful of spinach into the rice and mix then divide into bowls.
- Make up the mint yoghurt and drizzle over the rice then serve.