Wednesday, 5 March 2014
Butternut Squash and Coriander Fried Rice
I made up this rice to go with my No Butter Chicken Curry, and it complimented it wonderfully.
The sweetness of the butternut squash went so well with the spicy sauce.
It is so easy to make also, and again syn free on extra easy!!
This rice dish would go well with any curry, Cajun Salmon, or any cut of meat with a spicy rub.
Preheat oven 200c, 400f, gas mark 5
½ butternut squash diced into 1cm cubes
2 cups cooked rice
handful of chopped coriander leaves
salt and pepper
Lay the butternut squash cubes in a single layer on a baking tray sprayed with frylight, spray and season them. Bake in the oven for 15/20 minutes, then toss them and spray again, bake for another 15/20 minutes until the are golden, set aside.
In a large frying pan or wok, sprayed with butter frylight, toss in the cooked rice, butternut squash and coriander, season and gently toss until warmed through, then serve.