1. Wash the rice well and leave it to soak in water for 30 minutes. Heat the oil in a heavy-based pan and fry the onion seeds for about 30 seconds. Add the sliced onion and fry for 5 minutes, stirring occasionally to prevent them from sticking to the pan.
2. Add the sliced tomatoes and pepper, ginger, garlic, chilli powder, fresh coriander, potato, salt and peas and stir fry over a medium heat for a further 5 minutes.
3. Drain the rice, add to the pan and stir fry for 1 - 2 minutes.
4. Pour in the water and bring to the boil, then lower the heat to medium. Cover and cook the rice for 8 - 10 minutes. Leave to stand for 5 minutes and then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 209 | ||
Calories from Fat: 69 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.3mg | 1 % | |
Potassium 491.5mg | 13 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 28.1g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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