TURMERIC GINGER VEGETABLE FRIED RICE
This is not a new meal to many but an enhancement and shedding light to others on how to twerk up their rice. Severally, we wonder how to make our rice other than the common white rice method. This becomes even harder when you are a student, as I am. We all can agree that as students, the number of meals that can be prepared are very limited especially because, we at times never have the right ingredients or even the right kitchenware to use.
We often try to surpass our brain into thinking what else can we cook but it seems the brain never enjoys the process and automatically processes the same old (meh!) meals we have prepared since the first day we stepped into campus. The same food, white rice, chapati (one of my fav’s any day), green grams (ndengu), peas (minji) and ugali with the greens and occasionally meat, but this happens mostly when you have received that HELB cash or have that important person coming over and you are trying really hard to make the right impression.
But don’t worry, I gatcha on this. Your thinking process does not have to be this boring or tiresome. I will be sharing with you several meals you can easily prepare when in school and without much of a hustle including the pocket side of it. I would like you to be part of the journey in creating this meals and as I also invoke my creative aspect when it comes to merging and mixing flavors to get the most out of my meals. To kick us off is one of my favorite meals, Turmeric Ginger Vegetable Fried Rice keeping in mind the numerous benefits of turmeric that we obtain by infusing it into our meal.
- 1 bulb Onion
- 2 Tomatoes
- 1 Red, Yellow and Green Capsicum
- 3 Cloves Garlic
- 1/4 Piece Ginger
- 2 Tbsp Turmeric powder
- A Pinch of Salt
- 2 1/2 Cups Rice
- 5 Cups of Water
- 2 tspn Cooking Oil
- 1 Cup of Pre-boiled peas (minji)
- 1 bunch of Coriander (dhania)
Chop the onions, tomatoes and capsicums into cube like shapes. Then crush the garlic cloves and ginger using a pestle and mortar (kinu na mchi).
In a sufuria or cooking pan, add the onions and the oil and let it fry till golden brown in color.
Once they are golden brown, add the crushed ginger and garlic and let it cook for 1 minute.
Add the chopped capsicums into the sufuria once the ginger and garlic are ready. Stir the capsicums to allow them to mix with the ginger and garlic. Let it cook for about 3-4 minutes. Do not let them cook for long as they will become soft.
Once cooked, add your chopped tomatoes and let it cook till the tomato forms its paste.
Add the pre-boiled peas into the sufuria and stir the ingredients together. Allow it to cook for about 5 minutes.
Once the peas are ready, sprinkle the turmeric and the pinch of salt on the already cooked ingredients in the sufuria and stir to allow the ingredients absorb the flavors.
Add the 5 cups of water and let it boil in the sufuria. As the water boils, rinse your rice with clean water for a minimum of four times and drain out all the rinsed water.
Once the water is ready, add in the rice and cover your sufuria and let the rice cook till all the water is over and the rice will be ready.
Once the rice is ready, serve the rice on a plate and garnish it with the coriander leaves.
To accompany the rice, serve alongside with some salad or guacamole and a drink. I served up mine with guacamole and my favorite avocado banana smoothie.
The best part about this, is you don’t have to worry about the intake of a balanced diet, despite making it in less than an hour, since you have all your required intake in it. Rice as your carbs, peas as your protein and the capsicum and tomatoes as your veggies and an additional bonus from the benefits turmeric holds.
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Enjoy it with some guacamole and smoothie or a tasty juice. Cheers to easy cooking.