Add to FavoritesPreparing this recipe is ideal for a quick and easy lunch. The mix of spices delivers a superb taste merging with grated coconut, sautéed sweet peas, lightly fried crispy potatoes, and smoked paprika. The blend of spices gives an unforgettable flavor to this simple yet wonderful stir fry. Like a Tabbouleh without Tabbouleh ingredients. 🙂
Smoky Stir Fry
Ingredients
- 1 1/2 cups basmati rice
- 1/2 cup Black Emperor rice
- 2 medium potatoes
- 2 tbsp coconut butter
- 2 tbsp sesame oil
- 1 cup sweet peas
- 1 tsp black mustard seed
- 1 tsp black sesame seeds
- 1 tsp cumin seeds
- 1 tsp caraway seeds or fennel seeds
- 1 tsp smoked paprika powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 1/2 cup hazelnuts, roasted
- 2 tbsp grated coconut, roasted in the oven until slightly brown
Instructions
Cook the black emperor rice and basmati rice according to the instructions in the pack. These require cooking separately as they take different times to cook.
Once the rice is cooked, drain and spread out on a tray to cool down. The step above is for the first-timer. 🙂 to prevent the rice from sticking later.
Dice the potato and fry it in coconut butter or in a dry fryer until lightly browned. Set aside.
Sauté sweet peas in sesame seed oil and set aside.
Saute all the seeds in a pan with coconut butter or oil for a few seconds, add all spices, and stir for a few more seconds till fragrant.
Add the sweet peas, potatoes, hazelnuts, and salt and stir to combine.
Pour the mixture onto the tray with rice and mix it up well. Garnish with grated coconut, and you have a fabulous dry stir fry.
Nutrition
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456 Calories
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81g Carbohydrates
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10.3g Fat
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7g Fiber
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10.4g Protein
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4.4g Saturated fat
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248mg Sodium
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3.6g Sugar
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