Indian rice with shrimps in 15 minutes

Many people consider fried rice to be a typical Chinese dish, but most Asian countries have their own version of fried rice: nazi goreng in Indonesia, som chien in Vietnam, haofat in Thailand. India also has its own version of fried rice called wagarela bhaat from the Gujarat region of western India. Like many traditional dishes, fried rice came about as a result of saving food and time. The remains of boiled rice from lunch were mixed with a small amount of fish, shrimp, vegetables or just spices, and in a matter of minutes a delicious dinner was obtained.

Ingredients

• 2 cups cold cooked basmati rice
• 150 g peeled shrimp
• 1/2 cup cashews
• 1 medium carrot
• 1 medium onion
• 2 cloves of garlic
• 1/3 cup frozen green peas
• 5 sprigs of cilantro
• 1 tbsp. l. lemon juice
• 1-3 tsp curry powder
• 1 tbsp. l. soy sauce
• 1 tbsp. l. ghee
• 2 tbsp. l. vegetable oil
• salt

Directions

1. Defrost shrimp and green peas ahead of time.
2. Place the cashews in a dry skillet and fry until golden brown, shaking the pan occasionally, 3 minutes. Transfer the nuts to a plate.
3. Peel vegetables. Cut the onion into thin quarters of the rings. Grate the carrots. Chop the garlic. Chop the cilantro finely.
4. Pour curry powder into a small bowl, add 1 tbsp. l. water and soy sauce, stir. Preheat a large skillet or wok over high heat, add oil and vegetables, fry for 2 minutes, stirring occasionally.
5. Add ghee, rice and peas, add diluted curry powder and cook, stirring occasionally, for 2 minutes. Then add shrimp, cashews, cilantro and lemon juice, stir and after 1 min. remove skillet from heat.
6. Serve Natural Yogurt Fried Rice and Chutney.