Pan-fried rice

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 3 tbsp curry powder, e.g. Madras curry
• ½ tsp sea salt and pepper, black
• 250 g long grain rice, e.g. jasmine, basmati, brown rice
• 500 ml water
• possibly soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a kind of fried rice with vegetable or tofu dishes

Peel and dice the onion and garlic. Heat the oil in a pan and sauté both. Add the curry and sauté briefly. Add the sea salt and pepper. Add the rice and toast. Mix the spices and rice together with a wooden spoon. Add water. Cover the pan and cook over medium heat for 20 minutes. Season with soy sauce, if desired. The rice will absorb the water completely. For brown rice, you may need to use 1 tablespoon of oil and a little more water, about 50 ml. It needs about 35 minutes to swell. Curry sautéed in hot oil doesn’t burn as quickly and becomes even more flavorful. A non-stick pan is best. The rice will set slightly and brown on the bottom. A gently flavorful side dish for vegetables, poultry, or tofu.