Indian Fried Rice

Directions

1. 1
   Mix together the cucumber and yogurt in a medium bowl until well combined.
2. 2
   Put in the frige.
3. 3
   Heat the olive oil in a large saute pan over medium-high heat.
4. 4
   Add the cumin seeds and fennel seeds, stirring constantly until well toasted and very fragrant 1 minute.
5. 5
   Stir in ginger and garlic, and cook for another 1 minute until very fragrant.
6. 6
   Add chilis and curry powder, stirring frequently, and cook for 1 minute.
7. 7
   Add both scallions and onions, stirring often, and cook for about 5 minutes until the onions are soft and very fragrant.
8. 8
   Stir in the bell peppers and mushrooms, and cook for about 3 minutes until the bell peppers and mushrooms just start to become soft.
9. 9
   Pour in the tomatoes, stirring, and cook for another 6 to 8 minutes under medium-low heat until the tomatoes and vegetables are tender and liquid has been reduced slightly.
10. 10
    Stir in the rice until well combined, and cook for another 2 to 3 minutes until heated through.
11. 11
    Remove from the heat and stir in the cilantro leaves.
12. 12
    Divide among the serving plates and serve with cucumber-yogurt rita.