Amanda's Fried Rice

with saffron, turmeric & petite peas

Fried Rice with Saffron & Turmeric. Photo captured by Angela Salazar.

FRIED RICE (for 1)

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This is a single sized serving, which makes it easy for a quick weeknight meal! Double it if you have a friend or loved one joining you.

INGREDIENTS

• 1/4 cup jasmine rice

• 6 Tbsp water

• 1/4 tsp turmeric powder

• 2 saffron threads

• pinch of red chili flakes

• pinch of salt

• pinch of black pepper

• 1 Tbsp. olive oil

• 1 Tbsp. butter

• 1 Tbsp. minced garlic

• 1 Tbsp. minced ginger

• 2 eggs

• 1/2 cup frozen petite peas

• 2 tsp. coconut aminos

• 1 Tbsp. chopped fresh mint

• 1 Tbsp. chopped fresh cilantro

DIRECTIONS

1. Bring the water and rice to a boil. Reduce the heat to low, cover and let simmer for 17 minutes, until cooked. Add the spices and fluff with a fork to combine.

2. Heat the olive oil and butter over medium heat in a pan or wok. Add the garlic and ginger and let cook till very golden brown, almost crispy, allowing it to cook slowly and stirring often (ensuring they don't burn so that they don't become too bitter). Remove the garlic and ginger from the pan.

3. Crack the two eggs into half of the pan and the peas to the other half. Top the peas with the coconut aminos and immediately cover the pan to allow the peas and eggs to cook faster, for about 2 minutes. Remove the lid, add the rice, increase the heat to high and toss frequently with a wooden spoon or spatula, till browned. Taste and adjust seasonings as desired.

4. Spoon the fried rice into your favorite big bowl and top with the fresh herbs and reserved fried garlic and ginger mixture. Enjoy!

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Got questions? Or comments? Write below!

xoxo & bon appétit

With joy,

Amanda H.

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