Vegetable Fried Rice

Vasupradha Raghav-Vasudevan

By
@VasuorPree

Exotic Indian dish...made with ingredients readily available at any/all grocery stores!!

Happy Eating..


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
30 Min

Ingredients

1 tsp
butter, room temperature
1 tsp
olive oil, extra virgin
6
cashews, unsalted
4
cloves
1
bay leaf
1 c
frozen vegetables
1 c
rice, white
1/2 tsp
cinnamon powder
1 clove
garlic
ginger (1/2 inch)
1 Tbsp
coconut milk, unsweetened
2 c
water
1 tsp
dried methi leaves/dried basil (optional)
salt to taste

Step-By-Step

1In a large cooking pot melt the tablespoon of butter, keeping the flame on medium

2Now add ginger and garlic to the butter and fry them together till they turn golden brown, for about 2 mins

3Meanwhile thaw the frozen vegetables in microwave on high (for approx. 3 mins) and drain the liquid

4Next add the frozen vegetables to the pot, add olive oil, cinnamon powder and fry the vegetables for about 2 mins

5Rinse the cup of rice in cold water, drain the fluid and add the rice to the pot and fry all the ingredients together for about 2 mins

6Now add the coconut milk, salt and 2 1/2 cups of water. Turn the flame to medium-high and with a spatula just stir a couple of times and let all the ingredients boil together for about 15-20 mins. This is an open-oven-top-cooking style which ensures the maximum taste and aroma.

7You can stir the mixture occasionally, but make sure not break the rice grains down and to turn off the heat before all the water evaporates and the rice starts getting burnt.

8Once the rice has boiled, turn off the heat, remove the pot and transfer the contents immediately to your serving dishes.

9You can sprinkle it with dried methi leaves/dried basil or just plain cottage cheese before serving.

10This can go with a side of chips, yogurt raitha (plain yogurt, salt, cucumber/onion/tomato/carrot pieces, cream) or with any side dish.

Most Importantly: Serve Hot and Immediately for the best results!!