Indian Fried Rice

Directions

Mix together the cucumber and yogurt in a medium bowl until well combined. Put in the frige.

Heat the olive oil in a large sauté pan over medium-high heat.

Add the cumin seeds and fennel seeds, stirring constantly until well toasted and very fragrant 1 minute.

Stir in ginger and garlic, and cook for another 1 minute until very fragrant.

Add chilis and curry powder, stirring frequently, and cook for 1 minute.

Add both scallions and onions, stirring often, and cook for about 5 minutes until the onions are soft and very fragrant.

Stir in the bell peppers and mushrooms, and cook for about 3 minutes until the bell peppers and mushrooms just start to become soft.

Pour in the tomatoes, stirring, and cook for another 6 to 8 minutes under medium-low heat until the tomatoes and vegetables are tender and liquid has been reduced slightly.

Stir in the rice until well combined, and cook for another 2 to 3 minutes until heated through.

Remove from the heat and stir in the cilantro leaves.

Divide among the serving plates and serve with cucumber-yogurt rita.