Tikka Masala Fried Rice with Ben’s Original

The tastiest, speedy fried rice recipe spiced up with Ben’s Plant Powered Tikka Masala. It’s the perfect mid-week meal.

Done in 30 minutes

Serves 4

Dish by Mia Jacobs

Ingredients

For the crispy onions

1large shallot

75ml vegetable oil

a sprinklesalt

For the fried rice

2 tbsp vegetable oil

1/2 large white onion, diced

2garlic cloves, grated

1/2 tsp ginger, grated

1green chilli, finely chopped

1 tspcumin seeds

1bay leaf

1cinnamon stick

125g aubergine, diced

175gcauli, small florets

1/2 tspchilli powder

1/2 tspgaram masala

1pack Ben's Original Basmati Rice

1 pack Ben's Plant Powered Tikka Masala

1 tbsp of eachfresh coriander and mint, roughly chopped

1 tbsp mango chutney

1lemon, juice

to tastesalt and freshly ground pepper

To serve

20gtoasted flaked almonds

2 tbsp vegan greek yoghurt

A fried rice recipe is an absolute MUST have in your mid-week meal repertoire. Ben's Tikka Masala is the perfect addition here as it's already packed full of goodness and flavour. Ps. it's even better the next day so perfect for meal prepping or just sharing with family or friends!

Method

Start with the crispy shallots. Heat the veg oil in a small frying pan. Once hot add in the shallots and fry over a low heat until pale golden brown. Remove and place on a plate lined with paper towel to drain excess oil.

In a large frying pan, heat the veg oil for a few minutes then add the cumin seeds, bay leaf and cinnamon stick. Fry for a minute or so until fragrant.

Add the diced onion and fry for a few minutes until softened and turning translucent. Add in the garlic, ginger, chilli and a pinch of salt and fry for a further 30 seconds until warm and fragrant.

Next, add the aubergine and cauliflower and cook until slightly softened, about 4-5 mins.

Add the chilli powder and garam masala to the veg and mix everything together. Throw in the chopped coriander and mint, Ben’s basmati and Plant Powered Tikka Masala. Finish with lemon juice and mango chutney. Scatter over fried onions, toasted almonds and fresh coriander.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.