Bengali Fried Rice
The Bengali Fried Rice is a classic Bengali rice dish. We often prepare it over the weekend to serve alongside rich non veg curries. Often that would be Sunday Mutton Curry or spice coated rich dry chicken/ egg curry. We prepare the mildly spiced Bengali, fried in ghee instead of oil.
Ingredients
- 2 cups long grain basmati rice (cooked and cooled down)
- 2 carrots (diced into tiny bites)
- Roughly 2 cups tiny bites of chopped green beans
- 2 green chili (slit in half)
- ¼ cup ghee
- ¼ cup cashew
- 3 to 4 bay leaves
- ½ teaspoon cloves
- 5 green cardamoms
- ½ teaspoon fennel powder
- ½ teaspoon cumin powder
- salt as per taste
- 1 teaspoon sugar
- freshly cracked black pepper - 1 tablespoon
Instructions
- Place a heavy bottom wok/pan in medium heat and pour the ghee.
- Add the bay leaves, cloves, green cardamoms and cashew. Toss it around for 30 seconds.
- Drop the carrot and green beans.
- Add salt and cover the pan. Keep the heat in medium and let it cook for 5 minutes for the vegetables to soften a little but still stays crunchy.
- Scatter the cooked rice, season with salt, add sugar, cumin powder, fennel powder and freshly cracked black pepper. Toss it around a few times to mix everything evenly.
- Drop the slit green chili and toss it around again.
- Taste for salt and add more if needed.
Video
Notes
The rice dish is extremely simple to prepare and comes together very quickly. The KEY POINT is to make sure you keep the vegetable crunchy and the long grain rice fluffy.
Make sure the rice is completely cooled down before you prepare the fried rice. Left over rice from previous day works best for fried rice.
Nutrition
Serving: 1gCalories: 308kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 8gCholesterol: 33mgSodium: 208mgFiber: 4gSugar: 5g