Brought to you by Nuffnang and SunRice
I had golden latte not too long ago. If you are not familiar with golden latte, it is basically milk brewed with turmeric and other spices. It was a “palate opener” as I have not tried turmeric other than in savoury food. Surprisingly, I enjoyed the latte so much that I am currently trying to perfect my own concoction at home and hopefully, to share the recipe with you soon.
Until then, I am sharing an easy way to incorporate turmeric in your weeknight meal which does not involve curries.
Say hello to Golden Fried Rice!
Translation: turmeric egg fried rice.
Turmeric is a spice staple in many curries, however other spices can often overpower it. Turmeric by itself has a subtle aroma of ginger. Some said it has a slight orange scent or earthy aroma with delicate notes of lemon and mint. Fresh turmeric looks like ginger. I know because my family used to plant fresh turmeric in my backyard in Malaysia. I have came across fresh turmeric in Asian and Indian specialty stores in Australia. The turmeric powder, on the other hand is available in most supermarkets and it’s currently one of most talked-about spices – the perfect time to experiment!
I wanted to try it in a fried rice to explore the flavour and also the strong orange-yellow colour it gives off. It is no secret that fried rice is one of my favourite weeknight dishes (it’s the perfect winter warmer too!) and I’m always looking for ways to get creative with my favourites. This recipe fits the bill; just 10 ingredients, 9 steps and only 30 minutes to make but full of flavour and warmth.
What sets this recipe apart too is the type of rice I’ve used. Normally you’d see a Jasmine or Long Grain rice in a fried rice dish, however I used SunRice Basmati Rice because it is less starchy and therefore less likely to clump when you are stirring in the pan. It has a bit of a different texture, and I personally like the grains of my fried rice to be separated and not sticky.
Like many fried rice recipes, you will start with cooled cooked rice. Day-old rice is even better!
As for the type of vegetables for the recipe, you have the free reign to pick any veggies you like! That’s the beauty of fried rice.
To add some wow-factor to the Golden Fried Rice, I added crispy fried French shallots and roasted turmeric cashew nuts to finish the dish. Every detail counts even if it is only a 30-minute meal.
- 1 cup SunRice Basmati Rice
- Cooking oil
- 2 teaspoons turmeric powder
- 100g (3.5 ounces) raw cashew nuts
- 200g (7 ounces) French shallots, thinly sliced
- 2 eggs, beaten
- 1 carrot, diced
- 1 green capsicum, deseeded & diced
- 2 teaspoon light soy sauce
- Freshly milled black pepper
- Chopped spring onion (aka scallions)
- Chopped coriander (aka cilantro)
- Thinly sliced chilli
- Cook SunRice Basmati Rice according to packet instructions - simmer for about 15-20 minutes or until rice is cooked. Set aside to cool.
- In a non-stick pan, add a teaspoon of cooking oil, two pinches turmeric powder and raw cashew nuts. Roast nuts over low heat until golden brown. Transfer to a plate and set aside.
- In the same pan, add a teaspoon of oil and shallots. Fry over low-medium heat until the shallot slices have turned golden brown. Transfer to a plate and set aside.
- In the same pan, scramble the beaten egg. Remove from the pan and set aside. (You can add the scramble egg to the rice instead of using another plate to save on washing up.)
- In the same pan, add a teaspoon of cooking oil and remaining turmeric powder over low heat. Mix well so that the mixture resembles a paste.
- When the turmeric paste starts to sizzle, add diced carrot and capsicum and saute over medium heat for a minute or until the vegetables are tender.
- Add rice and egg. Saute the mixture for a minute over high heat.
- Then turn the flame to low, add a splash soy sauce. Stir again to combine all ingredients. Check for taste, season with black pepper. Then turn the flame to high again, cook the fried rice for another 20 seconds and remove the pan from heat.
- Plate the fried rice by adding crispy shallots, cashew nuts and fresh garnishes of your choice. Serve immediately.
Hi, my name is Ruth and my question is, What kínd of rice shuold I use?
In my Country there are many types of rice and I don’t know which is the best
For this recipe, thank you.