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From @Bong Eats

Vegetable Fried Rice

20 min · Serves 2 · 380 kcal

20 mintotal
8 minhands on
9steps
2servings

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Ingredients

For the rice

  • 1 cup basmati rice, soaked for
  • 30 min
  • Water, for boiling
  • 1/2 tsp salt

For the stir-fry

  • 1 tbsp ghee or oil
  • 2 bay leaves
  • 3 green cardamom pods
  • 3 cloves
  • 1 inch cinnamon stick
  • 2 tbsp cashews
  • 1 tbsp raisins
  • 1/2 cup carrots, finely diced
  • 1/2 cup green beans, chopped into 1/2 inch pieces
  • 1/4 cup green peas
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp Bengali gorom moshla
  • 1/2 tsp sugar
  • 1/2 tsp salt

Method

For the rice

  1. Boil water in a pot, add the soaked basmati rice and salt, and cook until 80% done, about 5–6 minutes.

  2. Drain the rice thoroughly in a colander and set aside to cool slightly.

For the stir-fry

  1. Heat ghee or oil in a wok or large pan over medium heat.

  2. Add the bay leaves, cardamom pods, cloves, and cinnamon stick, and sizzle until fragrant, about 30 seconds.

  3. Add the cashews, raisins, carrots, and green beans to the pan.

  4. Stir-fry the vegetables and nuts on medium-high heat until cooked through but still crunchy, 3–4 minutes.

  5. Season with black pepper, Bengali gorom moshla, and a pinch of sugar.

  6. Add the boiled rice, salt, and green peas to the pan.

  7. Gently toss everything together until well combined and heated through, about 2 minutes.

    Use a light touch when tossing to avoid breaking the long grains of basmati rice.

  8. Serve hot alongside a rich curry like dimer kosha or chicken curry.

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