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Cinnamon Fried Rice

An exotic fragrant Sri Lankan Ceylon Cinnamon fried rice which is very different to Chinese fried rice. Infused with ingredients that gives it a rich aroma and a light exotic flavor. The turmeric adds a lovely light yellow color and delivers outstanding health benefits as does Ceylon Cinnamon.

If you are having a party this is the dish to make because people will be impressed. One of the key thing about this rice dish is the amazing aroma of Ceylon Cinnamon and lemon grass. Unlike Cassia Cinnamon, Ceylon Cinnamon is not spicy but mild and fragrant and creates a fusion of flavor and aroma that is subtle and sophisticated.

Prep Time : 15 minutes
Cook Time : About 1 hour




Cook the Rice

Wash the rice well, add to a pot and top with 2 and half the height of the rice in water. Add the butter, salt, turmeric a and 1 Ceylon Cinnamon stick and bring to a boil over 25 minutes on high heat with the lid covered. Once cooked, drain and rinse with water like Pasta. Fluff it with fork and leave it.


  1. Add oil to a large pan and heat. Fry the shrimps until brown (well done). Crispy is best. Remove the shrimp.

  2. Add the cashew, raisins, green peas, cloves, the second Cinnamon stick and lemon grass and fry in two tablespoons of vegetable oil (preferably coconut oil) for about 5 minutes or until onions are a brown color.

  3. Finally add the rice and shrimp and mix well and heat for about 3-5 minutes turning frequently.
  4. The flavor is enhanced if the mixed rice is kept for about 6 hours and then reheated (microwave if you want) prior to serving.

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