Sweet Fried Rice With Almonds & Cinnamon
Description
This comforting Sweet Fried Rice with Almonds and Cinnamon transforms humble pantry staples into a fragrant, nostalgic dish. By combining cooked rice with warm spices like cinnamon and cloves, this recipe offers a unique twist on traditional stir-fries. The addition of diced mixed dried fruit provides bursts of natural sweetness and texture, while toasted almonds add a satisfying crunch. It pairs beautifully with the caramelized onions and butter, creating a rich, harmonious flavor profile that feels both hearty and delicate. Perfect as a unique side dish for holiday gatherings or a cozy weeknight dinner, this vegetarian dish brings a touch of international flair to your table. The balance of savory salt, sweet sugar, and aromatic spices makes it a memorable addition to any meal.Ingredients
Directions
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Place the diced mixed dried fruit in a bowl and cover with water. Add 1 teaspoon of vanilla extract and let soak for 40 minutes to plump and soften the fruit.
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Heat peanut oil in a wok or large skillet over medium-high heat. Add the whole almonds and stir-fry for about 1 minute until lightly toasted and fragrant.
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Remove the toasted almonds from the wok using a slotted spoon and set aside on a plate.
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Reduce the heat to moderate. Add 2 tablespoons of butter to the wok and allow it to melt.
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Add the thinly sliced onions to the melted butter and stir-fry until they are soft and lightly browned.
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Add 1/4 cup of sugar to the onions and continue to stir-fry until the sugar dissolves and the mixture becomes lightly caramelized.
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Drain the soaked dried fruit and add it to the wok along with 1/2 teaspoon of cinnamon. Stir-fry for 1 minute to combine and warm through.
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Remove the fruit and onion mixture from the wok and transfer it to a separate bowl.
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Add the remaining 2 tablespoons of butter to the wok. Once melted, add the cooked rice, remaining 1 teaspoon of vanilla, remaining 1/4 cup of sugar, and a pinch of salt.
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Stir-fry the rice mixture, breaking up any clumps, until the grains are separate and some grains have toasted lightly against the pan.
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Push the rice mixture up the sides of the wok to create a well in the center. Pour the reserved fruit and onion mixture into the center.
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Gently fold the fruit mixture into the rice until evenly distributed.
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Transfer the sweet fried rice to a serving platter.
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Garnish with the toasted almonds and sprinkle with the remaining cinnamon mixed with ground cloves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 671.2kcal
- % Daily Value *
- Total Fat 31.6g49%
- Saturated Fat 9.6g48%
- Cholesterol 32.4mg11%
- Sodium 976mg41%
- Total Carbohydrate 88.4g30%
- Dietary Fiber 6.9g28%
- Sugars 26.7g
- Protein 12.5g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, use day-old cooked rice that has been refrigerated. This ensures the grains are drier and less likely to become mushy when stir-fried.
You can substitute the mixed dried fruit with raisins, chopped apricots, or dried cranberries based on your preference.
Adjust the amount of sugar to taste depending on the sweetness of the dried fruit used.
This dish is best served warm. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.
For a nut-free version, omit the almonds and consider adding toasted pumpkin seeds or extra dried fruit for texture.
