1. Cook rice in boiling salted water until tender, about 20 minutes and drain. 2. Return to hot pot and let stand, covered. 3. Heat 1 Tbs oil in a wok or large frying pan over medium heat. 4. Add onion and cook until soft, about 5 minutes. 5. Add ginger and cook about 30 seconds. 6. Push onion and ginger to one side and add remaining 1 Tbs oil. 7. Add almonds to oil and cook, stirring until golden, 1-2 minutes. 8. Stir in rice, peach, cardamom, red pepper sauce, 1/4 tsp salt and 1/4 tsp pepper and cook until heated through, about 5 minutes. 9. Top with coriander sprigs if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
