Bengali Fried Rice
On busy mornings, when you need to pack a quick lunch for the kids—especially on days when they are not too excited about plain rice—Bengali Fried Rice is a quick and delicious solution. Made with simple everyday ingredients and leftover steamed Appayan Husking Rice, this mildly spiced and aromatic recipe comes together in minutes, making it perfect for lunch boxes, family meals, or a quick weekday lunch.
Ingredients
⦁ 2 cups left-over rice
⦁ 1 medium carrot, diced
⦁ ½ cup finely chopped green beans
⦁ ½ cup of sweet corn or peas
⦁ 2 green chilies, slit lengthwise (optional)
⦁ 2 tbspoon ghee
⦁ A handful of cashew nuts
⦁ 1 bay leaf
⦁ 2–3 cloves
⦁ 2-3 green cardamom pods
⦁ ½ teaspoon cumin powder
⦁ Salt to taste
⦁ ½ teaspoon sugar
⦁ 1 teaspoon crushed black peppercorns
Method
1) Heat ghee in a heavy-bottomed pan or wok. Add the whole spices (bay leaf, cloves, and green cardamom) and sauté until aromatic. Add the cashew nuts and lightly toast them. Then add the diced carrots and chopped beans. Sprinkle salt and sauté well.
2) Cover and cook for about 5 minutes, or until the vegetables are tender yet slightly crunchy. Add the cooked and cooled rice. Sprinkle sugar, cumin powder, fennel powder, and crushed black pepper. Toss everything gently but thoroughly so the rice doesn’t break.
3) Add the slit green chilies and mix well (optional).
Give it a final toss to combine all the flavours evenly. Your delicious Bengali Fried Rice is now ready to serve. Enjoy it hot as a wholesome lunch or dinner with your favourite side dish. Preparing this recipe with steamed Appayan Husking Rice gives it a light, fluffy texture that’s perfect for everyday home-style cooking.
