This Cinnamon Fried Rice is full of savoury cinnamon and curry flavours. It also includes 4 different vegetables so it is a great way to up both the flavour and vegetable elements.
I think I got this recipe years ago from an Eating Well magazine. It used to be one of my favourite magazines. I was so disappointed when it was discontinued. There is an EatingWell digital magazine but I am not sure if it is the same one. There was quite a lag as I recall between the demise of the paper version and the emergence of the digital. In any case- I couldn’t find this exact recipe on line anywhere although there are various versions of Cinnamon Rice or Cinnamon Fried Rice.
The ingredients give a nod toward Indian cuisine but when I got the recipe it was paired with this Ginger Chicken en Papillote which tend toward Asian fare. So… let’s just call it a fusion meal! I also made a Super Simple Stir Fry to up the veggie quotient. They do go well together!
As with any fried rice recipe you will need to have rice cooked and cooled completely. It takes a couple of hours to cool thoroughly so you either need to start early in the day or – make the rice the day before! If you cook it the day before you get 2 bonuses- MAKE AHEAD! and RESISTANT STARCH.
The concept of resistant starch is getting quite a bit of attention theses days. The premise is that once the rice has cooled its structure changes and your body absorbs less starch from it but other micro nutrients are more readily absorbed.
Sri Lankan research results suggest that cooling down cooked rice (and pasta and potatoes!) changes the structure of the rice so it is less absorbable by the human body. You should cool it for 12 hours. Then, even if you reheat it the structure has already changed so it is still resistant starch. Resistant starch is not absorbed in the large intestine so it passes to the small intestine and acts as dietary fiber.
You are going to start by boiling cinnamon sticks in water to create a cinnamon broth. Then you will cook the rice in the broth with the sticks. Then comes the cooling part. If you are making it all the same day you will need to spread the rice out on a baking sheet to allow it to cool thoroughly.
Once you have completely cooled rice you are going to add the traditional scrambled eggs but also curry powder, plenty of garlic, carrots, turnips and peas as well as soya sauce concoction. You will be happy to know this rice has so many healthy elements to it! Cinnamon is known to stabilize blood sugar, garlic to ward off vampires (!); curry is said to improve heart and bone health, relieve pain and inflammation. And you’ve got 4 different vegetables which non-veggies eaters probably won’t even notice!
This rice hold well in the refrigerator for a couple of days and also freezes and reheats well. Enjoy!
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