Indian Cumin Fried Rice with Spinach

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F&W’s Kay Chun creates a fast, vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach, and fragrant ginger and cumin. Slideshow:  More One-Bowl Rice Dishes 

By
Kay Chun
Kay Chun

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine.

Food & Wine's Editorial Guidelines
Updated on March 1, 2015
Indian Cumin Fried Rice with Spinach
Photo: © Christina Holmes
Total Time:
20 mins
Yield:
4

Ingredients

  • 3 tablespoons canola oil

  • 1 shallot, sliced

  • 1 tablespoon minced peeled fresh ginger

  • 1 teaspoon cumin seeds

  • 4 cups cooked basmati rice

  • One 14.5-ounces can chickpeas, drained and rinsed

  • 4 cups curly spinach

  • Kosher salt

  • Pepper

  • Lemon wedges, for serving

Directions

  1. In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.

Originally appeared: March 2015

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