As the title suggests, this is a really quickie fried rice – ready in minutes.It is also a great way to use leftover rice – in fact it tastes much better with that and does not get sticky. My youngest loves it and it is also good for lunchboxes – as Dinesh would confirm. It is very mild, and the best thing about it is that it goes well with every other dal or meat dish as well as on its own. The vegetables lend their own distinct flavours.
2C of boiled rice
1 capsicum cut into sticks
1 carrot, cut into sticks
4-5 button mushrooms, thinly sliced
1 onion, thinly sliced
1 bay leaf
1 whole red chilli
1 tsp garam masala powder (or 2 whole cardamoms, 1 small stick of cinnamon and 2 cloves)
salt to taste
Heat 1 tblsp of oil and add the masala, bay leaf and whole red chilli. When they begin to let out the aroma, add the vegetables and mushrooms. Season with salt and stir fry them. Take care not to make the vegetables go limp.
Just when the onions begin to turn pink, add the rice, mix in well, increase the heat a little and stir constantly for 2 minutes. That’s it.
Serve hot with any dal, raita, any meat dish or as I said earlier, on it’s own. I love the crunch in the vegetables and they retain their own distinct flavours. I usually make it as a quick lunch and I sometimes add some scambled eggs or boiled chicken along with the vegetables.