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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

  1. 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.
  2. 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.
  3. Drain the garden peas and add them in with the coriander and mix everything together. Cook for another 3/4 minutes.
  4. 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.
  5. Add a handful of spinach into the rice and mix then divide into bowls.
  6. Make up the mint yoghurt and drizzle over the rice then serve.