Tricolor fried rice

The other evening when I stepped in my kitchen after a long day, was totally blank in my mind and wasn’t sure what to do. But was certainly very hungry…. I am used to eating a big meal with rice for lunch and a light dinner, but this day I had a lot of rice left since I hardly had time to eat anything at lunch. Just instantly pulled out some veggies in queue from my fridge and started to make this fried rice without a plan. At the end was amazed at how beautiful it turned out and just took about 15 min to make. We took some snaps and enjoyed this satisfying one pot meal. Sometimes simple things bestow such incredible bliss…..cheers!

Ingredients:

2-3 cups leftover or precooked white rice (if you do not have and want to make this cook some rice quickly using a rice cooker and follow the recipe)
1 red bell pepper cut to small cubes

1 tomato thinly sliced

1 cup garden peas (frozen or fresh soaked)

2 green chillies chopped

3 tbsp cashew nuts

1 tsp turmeric

1 tsp cumin

2tsp garlic paste

1 tsp garam masala (optional)

6-8 curry leaves

3 tbsp oil

Salt to taste

Method:

In a large pan/kadai heat oil, add the cumin seeds garlic paste and turmeric, half the curry leaves and cashew nuts. If you desire it to be more spicy add the garam masala (the garlic and cumin seeds render it enough flavor already). When the cashews turn lightly brown, stir in the peas, red pepper and sauté for 3-4 mins. As the pepper gets a little tender add the tomatoes and sauté another 2-3 min. Now stir in the rice and mix thoroughly and let fry on simmer for about 4 min. Adjust the salt and garnish with curry leaves



Serve serve hot with raita. Recipe for a quick raita here.


Enjoy!