Quick Indian Fried Rice

• 1 Tbsp Brown Mustard Seeds
• 3 Green Chillies (split lengthways)
• 1 Tbsp Curry Leaves (optional)
• 1 Cup Uncooked Basmati Rice
• 1 Cup Onions (Sliced Long)
• 2-3 Potatoes (chopped 1cm cubes)
• 1 Cup Frozen peas
• 1/2 tsp Turmeric powder
• 1/2 tsp Sugar
• 1 1/2 tsp Salt
• Juice of 1 lime
• Fresh Coriander
• Oil
• Water

1. Boil the rice until it is just done.
2. Drain off in a colander, and place under running cold water to stop the cooking process, and ensure that the rice does not stick together.
3. We can also use left over rice if preferred.
4. In a large pan, heat the oil, and then add the green chillies.
5. Once Chillies are sputtering, add the mustard seeds and heat until they give off a nutty aroma.
6. Add the curry leaves and onions, and cook until the onions are soft.
7. Once the onions are soft, add the potatoes and peas, salt, turmeric and sugar.
8. Mix well, cover and simmer till the potatoes are done (about 10-15 minutes) If potatoes seem to stick, splash a few drops of water in the pan to prevent catching.
9. Remove the cover, increase the heat and add the rice after fluffing it with a fork to ensure they are all seperate.
10. squeeze the juice of 1 lime on the mixture, and stir it until it is nicely mixed and heated thru.
11. Add 2 Tbsp of water, reduce heat and cover for a further five minutes, until it is nicely warmed through.
12. Sprinkle with a large handful of chopped coriander, mix well and serve.
13. If preferred, can be served with greek yoghurt.
14. Enjoy
15. seperately,

brown mustard seeds, green, curry, basmati rice, onions, potatoes, frozen peas, turmeric, sugar, salt, lime, fresh coriander, oil, water

Taken from www.epicurious.com/recipes/member/views/quick-indian-fried-rice-50105911 (may not work)