Name: Indian-Style Fried Rice with Turkey, Carrots, Green Onions & Cashews
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 6 medium carrots; ⅓ cup cashews, roasted unsalted; 710 ml chicken or vegetable broth; 1 ½ cups frozen peas; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1.02 kg ground turkey; 3 red bell peppers; black pepper; chili-garlic sauce; cumin, ground; curry powder; neutral vegetable oil; paprika; salt

Indian-Style Fried Rice with Turkey, Carrots, Green Onions & CashewsIndian-Style Fried Rice with Turkey, Carrots, Green Onions & Cashews — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

6 medium carrots

⅓ cup cashews, roasted unsalted

710 ml chicken or vegetable broth

1 ½ cups frozen peas

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1.02 kg ground turkey

3 red bell peppers

black pepper

chili-garlic sauce

cumin, ground

curry powder

neutral vegetable oil

paprika

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel, trim, and small dice carrots. Place in a medium bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the carrots.

Peel and mince ginger and garlic. Add both to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, trim and cut green onions crosswise into thin pieces. Add half to the bowl and set aside. (Reserve remaining green onions for serving.)

Once the pot is hot, add oil and swirl to coat the bottom. Add turkey and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, roughly chop cashews.

When the turkey is done, add veggies to the pot. Continue to cook, stirring occasionally, until softened, 5-6 minutes. Remove from heat, add peas, and stir to combine; cover and set aside until the rice is done.

When the rice is done, add to the pot. Return pot to medium-high heat and continue to stir-fry until warmed through, 2-3 minutes more. Remove from heat.

To serve, divide fried rice between plates or bowls; top with cashews, chili-garlic sauce, and reserved green onions. Enjoy!

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