An Indian-Inspired Feast, Part 2: Mustard Greens Fried Rice

Yesterday, I shared with you the Indian-inspired feast my friend Susan and I made when she came to visit, and I told you all about the Spicy Vegetable Korma with Cashew/Tomato/Coconut goodness. Next on our menu was Mustard Greens Fried Rice.



I had never tried mustard greens before, but I'm a fan of leafy things in general so I was excited to try this new-to-me veggie after hearing Susan's raves. I don't care for actual mustard, or wasabi/horseradish flavors, but I didn't mind the flavor at all coming through in these greens. Probably because I love rice so much, I'll eat it no matter what! This rice was a great complement to the other dishes we chose. Will definitely be making this one again, maybe with rainbow chard (my favorite leafy "green") next time?

Mustard Greens Fried Rice
Adapted from Saffron Trail
Printable Recipe

2 ½ cups cooked rice
2 tsp olive oil
½ tsp cumin seeds
4 cloves
1 medium onion, sliced
¼ cup sliced green onions
¼ tsp turmeric powder
½ tsp red chilli powder
¼ tsp garam masala powder
½ tsp salt
½ bunch sliced mustard greens

1. Heat the olive oil in a wok. Add the cumin seeds and cloves to hot oil.

2. Add the onion slices and green onions. Saute on low flame for 3 minutes, till onions are soft and green onions have wilted.

3. Mix in the spice powders and salt and stir until the spices uniformly coat the vegetables.

4. Add the rice to the wok along with the mustard greens. Stir well for a minute until rice is heated through and ingredients are well mixed.