Description
A quick and flavorful Indian-style fried rice recipe featuring basmati rice and fresh vegetables cooked to retain their crunch, enhanced by a touch of black pepper and spring onions for a smoky, aromatic finish. Perfect for using leftover rice or freshly cooked grains.
Ingredients
Units
Scale
Rice Preparation
- 1 cup Basmati rice
- 1 1/2 cup Water
- Dash of Salt
- Dash of Oil
Vegetables and Seasonings
- 1 Carrot, finely chopped
- 12 Baby beans, finely chopped
- 5 Baby corn, finely chopped
- 1/2 teaspoon Black pepper powder
- 4 sprig Spring onion, chopped
- 3 tablespoon Oil (sunflower, olive, or sesame oil)
- 1/2 teaspoon Sugar
Instructions
- Cook Rice: Wash and soak basmati rice in hot water for 10 minutes. Cook the rice with 1 ½ cups of water in a pressure cooker until 3 whistles are reached. Spread the cooked rice on a plate to cool and sprinkle with a dash of salt and oil. Refrigerate the rice to improve texture, especially if using leftover rice.
- Prepare Vegetables: Finely chop carrot, baby beans, and baby corn for quick and even cooking.
- Heat Oil and Cook Veggies: Heat oil in a wok or broad pan over high heat. Add the chopped vegetables along with sugar and stir-fry for about a minute until cooked but still crunchy. Toss the vegetables frequently to get a smoky flavor, adding a bit more oil if needed.
- Add Seasonings: Sprinkle black pepper powder and chopped spring onions into the pan. Stir-fry briefly to combine flavors.
- Combine Rice and Veggies: Add the cooked rice to the pan and stir continuously over high heat until the rice is heated through and you hear a crackling sound, indicating the rice grains are perfectly separated and cooked. Remove from heat and serve.
Notes
- Any cooking oil such as sunflower, olive oil, or sesame oil can be used based on preference.
- Leftover rice refrigerated overnight works best for fried rice to achieve ideal texture.
- For an Indo-Chinese twist, add ajinomoto and soy sauce to the recipe.
- White pepper powder can be used instead of black pepper for a lighter color; use ¼ teaspoon if substituting.
- Sugar is added to help retain the color of the vegetables.
- Any type of rice can be used but ensure it’s cooked with less water so the grains remain separate.
- Do not overcook the vegetables; they should remain crunchy for the best texture.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
