Fried rice with mustard greens

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Fried rice with mustard greens

Mustard greens - then and now

It is a great pleasure for us city folks, to grow edible plants in our small balconies and then find ways to use them in our kitchen. These mustard greens sprouted from the mustard seeds I generally threw into a Chinese Bamboo pot and they grew out beautifully. Even when the shoots were just out (in about 5-7 days after sowing the seeds), the tiniest of leaves screamed out loud saying "I am mustard". What I mean to say is that the pungent mustard flavour that some of us love and others love to hate, was very strongly evident even in the tiny shoots.

They took about 2 months to grow into bigger leaves in this pot, the delay probably being due to over crowding. The harvest was not enough to make sarson ka saag, so I had to be content using the leaves along with some other veggies in a fried rice.

Fried rice with mustard greens

Mustard green fried rice

Fried rice with mustard greensReader update: My internet connection has just been restored after almost three weeks. I have been receiving some of the entries for JFI Chillies, and sorry if I am unable to respond to each of your mails since I am travelling for the next 10 days. Indira has been kind enough to take on any queries ...

Summary

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    Ingredients

    Cooked rice, separated with a fork
    1 ½ cups
    Olive oil
    2 tsps
    Cumin seeds
    ½ tsp
    Cloves
    4
    Medium onion, sliced
    1
    Carrot, cut into matchsticks
    1
    Sliced spring onion greens
    ¼ cup
    Turmeric powder
    ¼ tsp
    Red chilli powder
    ½ tsp
    Garam masala powder
    ¼ tsp
    Salt
    ½ tsp
    Sliced mustard greens
    ¼ cup

    Steps

    1. Heat the oil in a wok. Splutter the cumin seeds and cloves, in hot oil.
    2. Add the onion slices, carrot sticks and spring onion greens. Saute on low flame for 3 minutes, till onions and carrots are soft and greens have wilted.
    3. Mix in the spice powders, salt and stir till the spices uniformly coat the vegetables.
    4. Add the rice to the wok with the mustard greens. Stir well for a minute till rice is heated through and ingredients are well mixed.
    5. Serve hot with yogurt and a sweet mango pickle.

    Note:

    This is a great way to use up left over rice. You can use any kind of greens such as kale, collard greens, radish greens to add a bit of bitterness to the rice instead of mustard greens.

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