Cinnamon Fried Rice
Servings Prep Time
4servings 25minutes
Cook Time Passive Time
75minutes 135minutes
Servings Prep Time
4servings 25minutes
Cook Time Passive Time
75minutes 135minutes
Ingredients
Cinnamon Rice
Fried Rice
Instructions
Cinnamon Rice
  1. Bring water to a boil with cinnamon sticks in it and simmer 30 minutes. Measure out 2 cups of water. Discard any remaining water. Return cinnamon water and stick to the pan.
  2. Rinse the rice for 3 minutes. Add rice to the cinnamon water and cook 20 minutes. Remove rice from the heat, fluff and let sit covered 15 minutes. Remove cover and allow to cool 1 hour. Spread rice out on a baking sheet to cool completely. Stir to separate rice kernels. Refrigerate at least one hour. (This can be done the day before and refrigerated).
Fried Rice
  1. Heat 1 1/2 Tbsps vegetable oil in a large sauce pan. Scramble the eggs lightly. Add the leeks and garlic and saute 3 minutes. Add the curry powder and stir for about 10 seconds till mixed in.
  2. Add the carrots and turnips to the egg/leek/garlic mixture. Combine the sugar and rice wine (or wine/vinegar mixture). Then add 2 Tbsps of the rice wine and 1/2 cup of water the vegetable mixture. Boil for about 8 minutes.
  3. Add the soya sauce, black pepper and frozen peas to the pan. Finally add the cold rice and mix in thoroughly. Heat through. This make take 7 or 8 minutes or more depending on the size of your pan.
Recipe Notes
Nutrition Facts
Cinnamon Fried Rice
Amount Per Serving
Calories 305 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Cholesterol 106mg 35%
Sodium 839mg 35%
Potassium 381mg 11%
Total Carbohydrates 38g 13%
Dietary Fiber 4g 16%
Sugars 15g
Protein 8g 16%
Vitamin A 128%
Vitamin C 34%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.