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—this Bengali Fried Rice can be your instant solution. It’s mildly spiced, aromatic and comes together quickly with simple everyday ingredients.
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 flavourful Bengali Fried Rice is now ready to serve—perfect for lunch boxes or a quick family meal.
