A flavorful stir-fried rice made on a griddle (tawa) with mixed vegetables, onions, Indo-Chinese sauces, and bold spices — perfect for using leftover rice and serving with curries or raita.
Ingredients
2 cups cooked basmati rice (cooled and separated grains)
2 tbsp oil or ghee
1/2 cup mixed vegetables (carrots, peas, beans, corn, etc.)
1 onion, finely chopped
1 bell pepper, finely chopped
1–2 green chilies, finely chopped
1 tsp ginger-garlic paste
1 tbsp soy sauce
1 tbsp vinegar
1 tsp chili sauce (optional, for heat)
Salt to taste
Black pepper to taste
1 tbsp sesame oil (optional, for extra flavor)
Fresh coriander leaves for garnish
Instructions
1. Prepare the Rice:
Use leftover rice or cook fresh rice and cool it completely.
Make sure grains are separated to avoid mushiness.
2. Sauté the Vegetables:
Heat oil or ghee in a large tawa (or wok).
Add chopped onions, bell peppers, and green chilies.
Sauté for 2–3 minutes until slightly tender.
3. Cook Ginger-Garlic:
Add ginger-garlic paste.
Sauté for 1 minute until the raw smell disappears.
4. Add Mixed Vegetables:
Toss in the mixed vegetables (carrots, peas, beans, corn, etc.).
Cook for 3–4 minutes, keeping them slightly crunchy.
5. Fry the Rice:
Add the cooked, cooled rice to the tawa.
Stir well to combine with the vegetables.
Add soy sauce, vinegar, chili sauce (optional), salt, and black pepper.
Stir-fry on high heat for 3–4 minutes to develop a light crisp on the rice.
6. Final Touch:
Drizzle with sesame oil for a nutty flavor (optional).
Stir in fresh coriander leaves for garnish.
7. Serve:
Serve hot with raita, a spicy curry, or fried egg on top.
Pro Tip:
For an extra crunch, add a handful of roasted peanuts or cashews just before serving!
