Indian Cumin Fried Rice with Spinach

Serving Size: 4
Total Time:

F&W’s Kay Chun creates a fast, vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach, and fragrant ginger and cumin.


  • 3 Tbsp canola oil
  • pepper
  • kosher salt
  • 4 cup curly spinach
  • 1 14.5-ounces can chickpeas, drained and rinsed
  • 4 cup cooked basmati rice
  • 1 tsp cumin seeds
  • 1 Tbsp minced peeled fresh ginger
  • 1 shallot, sliced
  • lemon wedges, for serving


  1. In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.

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Recipe Credit: Kay Chun
Image Credit: Christina Holmes