Fried rice 2 ways

Ingredients:

Mediterranean fried rice:  

• 3 Tbsp (45ml) olive oil 
• 2 shallots or 1 red onion, sliced 
• 2 cloves garlic, sliced 
• 4 anchovy fillets, chopped 
• 6 sundried tomatoes, chopped 
• 1 packet (200g) each pitted calamata olives and green olives 
• 3 cups (750ml) cooked wild and brown rice mix 
• Grated peel of 1 lemon 
• Fresh dill and basil, for garnishing 

Spicy fried basmati rice:  

• 2 Tbsp (30ml) canola oil 
• 2 onions, finely chopped 
• 2 cloves garlic, finely chopped 
• 1 Tbsp (15ml) mild curry powder  
• 1-2 each curry leaf and bay leaf 
• 2 cardamom pods 
• 1 tsp (5ml) each cumin seeds, black mustard seeds and turmeric
• 4 cups (1L) cooked brown basmati rice 
• 1 lemon wedge 
• Handful chopped fresh coriander 
• Fried eggs, for serving 
• Crispy fried onions, for garnishing 

Method 

Mediterranean fried rice: 

1. Heat olive oil in a large nonstick pan over medium-high heat. 
2. Fry shallot or red onion for 4-5 minutes until softened. 
3. Add garlic, anchovy and sundried tomatoes, and fry for 1 minute. 
4. Tip in olives and fry for 1-2 minutes until garlic is golden and olives have blistered. 
5. Add rice mix and fry for 6-8 minutes until crisp and golden, shaking pan to move rice. (If you don’t have a large pan, fry in two batches to avoid steaming and ensure a crisp result.) 
6. Season well and add grated lemon peel. 
7. Serve rice topped with dill and basil. 

Spicy fried basmati rice:  

1. Heat oil in a pan over medium heat. 
2. Sauté onion for about 8 minutes until softened. 
3. Add garlic, curry powder, curry leaf and bay leaf and cook for 1 minute. 
4. Stir in remaining spices and cook until fragrant. 
5. Add rice, increasing heat slightly. 
6. Fry for 3-4 minutes, shaking pan to toss rice and brown all over. (Stirring can break rice grains, creating a starchy mush.) 
7. Season and add a squeeze of lemon juice to taste. 
8. Add coriander and toss to combine. 
9. Serve rice topped fried egg and crispy onions. 

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