No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups 249g Recipe makes 3 cups)
Calories 435
Calories from Fat 184		(42%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 14.1g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 326mg		13%
Potassium 347mg		9%
Total Carbohydrate 54.8g		18%
	Dietary Fiber 3.0g	12%
	Sugars 2.7g
Protein 7.7g		15%
how is this calculated?

Fried "Bedda" Rice

Recipe #18764 | 40 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Matt Campbell
Feb 3, 2002

Somewhere between a pilaf and fried rice. Not much of a complete dish in itself, but would make an excellent bed of rice for another dish - hence the name. (I'm going to try it with Bergy's "Chicken with a Zing" next time.) PS - I found the "Oriental Curry Powder" in a local oriental grocery, and nowhere else. It's less hot & spicy than regular curry powder, and sweeter. You could try substituting some homemade Garam Masala instead. PPS - Might also benefit from some wine or sherry in the oil vinegar mix.

3 -4 cups (change servings and units)

Ingredients

1 cup basmati rice (uncooked volume)
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1-2 ounce fresh gingerroot, minced
1/2 teaspoon oriental-style curry powder
1 1/4 cups chicken broth
1 medium onion, diced coarsely

Directions

1
Rinse/soak rice if it's imported, or if you have package directions which tell you to.
2
I empty the water and refill until the water stops clouding up.
3
Mix oil, vinegar, garlic, ginger,& curry power in a cup and set aside.
4
Let these flavours blend while rice is cooking.
5
(You may want to re-mix once or twice while rice is cooking if the mixture separates too much).
6
Cook Rice in Chicken broth (no water) in 2 qt saucepan, covered, for 12 minutes.
7
When done, remove lid and fluff with fork.
8
Rice should be mostly"dry" with no excess liquid in pot.
9
Warm up a wok, or wok-like pan, on medium-low heat.
10
Add oil/vinegar/spice mix to wok, then add onion and sauté for about 1 to 2 minutes.
11
Add rice to wok, stir thoroughly for 2 to 5 minutes.
12
Serve hot.