Indian Fried Rice

• 3 tablespoons olive oil
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons fennel seeds
• 1 tablespoon ginger freshly grated
• 4 cloves garlic crushed
• 1 tablespoon curry powder or to taste
• 1 each hot chili peppers or as needed, green or red, sliced,
• 4 each scallions, spring or green onions sliced
• 1 each red onion diced
• 1 each sweet red bell peppers diced
• 1 each sweet yellow bell peppers diced, or green
• 6 large tomatoes chopped
• 4 cups rice, cooked or leftover
• 1/2 cup cilantro freshly chopped, to serve
• 1/2 cup yogurt plain, to serve
• 1 each english cucumber peeled, seeded and finely diced

1. Mix together the cucumber and yogurt in a medium bowl until well combined.
2. Put in the frige.
3. Heat the olive oil in a large saute pan over medium-high heat.
4. Add the cumin seeds and fennel seeds, stirring constantly until well toasted and very fragrant 1 minute.
5. Stir in ginger and garlic, and cook for another 1 minute until very fragrant.
6. Add chilis and curry powder, stirring frequently, and cook for 1 minute.
7. Add both scallions and onions, stirring often, and cook for about 5 minutes until the onions are soft and very fragrant.
8. Stir in the bell peppers and mushrooms, and cook for about 3 minutes until the bell peppers and mushrooms just start to become soft.
9. Pour in the tomatoes, stirring, and cook for another 6 to 8 minutes under medium-low heat until the tomatoes and vegetables are tender and liquid has been reduced slightly.
10. Stir in the rice until well combined, and cook for another 2 to 3 minutes until heated through.
11. Remove from the heat and stir in the cilantro leaves.
12. Divide among the serving plates and serve with cucumber-yogurt rita.

olive oil, cumin seeds, fennel seeds, ginger freshly, garlic, curry powder, hot chili peppers, scallions, red onion, sweet red bell peppers, sweet yellow bell peppers, tomatoes, rice, cilantro freshly, yogurt plain, cucumber

Taken from recipeland.com/recipe/v/indian-fried-rice-52967 (may not work)