Warm garam masala and fiery garlic merge to give this fried rice an unexpected flavor pairing.

Garam Masala Fried Rice

Serves 2 - 3

One of my favorite things about this dish is the counter of the sweet and savory soy glazed chickpeas (here) with the warm spice and bold garlic of the fried rice. Rounding out the dish are the chunky tender crisp onions and tender carrots, mainstays in a typical fried rice but purposely left a little larger so their texture is more pronounced. The flavors may be unexpected but work so well together.

I’d really suggest making the soy glazed chickpeas to go along with this fried rice but, it can also be used as a side dish on its own.

Ingredients

Soy Glazed Chickpeas (here)

30ml (2 T) vegetable oil

350g (1 large) onion, diced

300g (1.25 c) carrot, 0.25 in dice

5g (1 t) ginger, minced

4g (1 t) kosher salt

**6 - 8g (1.5 - 2 t) garam masala, divided

1g (0.50 t) dried thyme, rubbed

1g (0.25 t) ground black pepper

*600g (4 c) day old brown rice

2 garlic cloves, ends trimmed

30ml (2 T) yondu or soy sauce

Method

1.      Heat a large saute pan over medium-high.

• Add the vegetable oil and heat 30 seconds longer.

• Add the onion, carrot, ginger, salt, 4g (1 t) garam masala, pepper and thyme.

• Saute for 5 – 7 minutes or until the carrots are tender.

• Add the rice and 2g (0.50 t) garam masala.

• Tossing occasionally cook for 4 – 5  minutes.

Allow the rice to “crisp” for at least 1minute between each toss.

• Make a well in the center of the rice and add 5g (1 t) vegetable oil.

• Grate in the garlic and saute for 30 seconds.

The garlic is added here on purpose so that its spicy bold flavor shines through rather than being mellowed by cooking for a long time.

• Toss the rice with the garlic well and pour over the yondu covering the surface of the rice.

• Toss well.

• Taste and adjust the seasoning adding more garam masala as desired.

• Toss 2 – 3 minutes longer or until the rice is heated through and there is no liquid in the bottom of the pan.

2.      Serve topped with soy glazed chickpeas (here) and a sprinkle of sesame seeds.