Serves 4
The go to midweek meal for us, inspired by Norbu Linka a small hole in the wall restaurant in Lazimpath, Kathmandu. Run by an elderly Tibetan couple, this was the lunch spot for everyone working in the area, the fried rice with chilli vinegar was my lunch everyday. Norbu Linka is long gone now but it lives on in spirit at least.
Ingredients
- 100 ml | 3 ½ fluid oz rape seed oil
- 5 cups cooked rice, fluffed and grains separated
- 1 teaspoon whole cumin
- 1 clove garlic, finely sliced
- 1 inch fresh ginger finely sliced and cut into small match sticks
- 1 fresh green finger chilli, finely chopped
- 1 teaspoon Kathmandu or garam masala
- ¼ teaspoon turmeric
- 1 medium onion, thinly sliced
- 1 ½ cups shredded cooked chicken
- ½ cup frozen peas
- 2 small carrots peeled and cut into batons
- ½ red pepper, deseeded and cut into thin batons
- 60 ml | 2 fluid oz water
- 2 tablespoons light soy sauce
- 1 teaspoon salt
Method
Heat the oil in a wok or deep frying pan until it’s medium hot, add the cumin seeds and fry until the seeds start to pop about 30 seconds. Add the onion, ginger, chilli, salt, and garlic and fry until the onion is just starting to turn translucent. Sprinkle the masala, and turmeric over the onion and stir gently so the spices start to cook (about 1 minute). Add all the vegetables and the chicken to the pan and gently stir-fry until the carrots start to soften. Stir the rice stirring into the vegetables pour once each grain is coated in oil and there are no lumps left, add the water and continue to fry for until all the water has evaporated and the rice is well heated all the way through. If you like your rice crispy, fry it for longer. Just before serving pour the soy sauce over the rice and check for seasoning.