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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 fragrance and a light exotic flavor. The Turmeric adds a lovely light yellow color and delivers out standing health benefits as does Ceylon Cinnamon which are in the top 5 anti-oxidants you can have.

If you are having a party this is the dish to have 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


2 cups rice


Cook the Rice

Use a rice cooker or add the butter to a saucepan and heat for a minute at low heat. Add the rice, 3 cups water, salt, 1 Ceylon Cinnamon stick and 1/2 tsp turmeric and bring to a boil.

Then turn the heat to low, cover and leave for 15-20 minutes. The rice should be ready by then. Break up the rice and fluff it. Cooking the rice is tricky. You don't want it to be soggy but well cooked and dry. Sometimes it is better to cook the rice the day before so it is dry.

Next steps (to be done while rice is cooking)

  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 for about 5 minutes or until onions are a brown color.
  3. Add the rice and shrimp and mix well and heat for about 3-5 minutes turning frequently. Break up the rice and mix it well.
  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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