“Maa, Sunayana’s lunch box of fried rice is so yummy. Why don’t you ask her mom the recipe?” enquired my now Ms. College when she was Ms. School (who likes to be reassured that she is always, my Ms. Baby first!)
Sure, why not ?! We are only a call away. Sunayana’s mother was very kind and patiently gave the detailed procedure, which I have shared here. Our way of saying a ‘Big Thank You’ in appreciation of both Sunayana and her mother was naming this epic fried rice ‘Sunayana Fried Rice’ in our home. Forever!
Kids will love this simply made colourful healthy vegetable rice, can vouch for that!
Prep time : 15 mins; Cooking time : 15 mins; Serves : 4
Ingredients ( organic and natural ) :
- 11/2 cups Seeraga Samba (recommended) | Basmati rice
- 2 cups of water
- 1 onion
- 1/4 cup cauliflower (optional)
- 2 – 3 carrots
- 15 – 20 beans
- 1 tbsp of shelled peas
- 1/2 a Capsicum | green bell pepper (optional)
- 3 garlic cloves
- 1 – 2 deseeded green chilies
- 3 sprigs of coriander | cilantro leaves
- 1/4 of a lemon
- 1 tb.sp coconut oil | cooking oil of choice
1. Wash and rinse the Seeraga Sambha rice (short grain aromatic rice, which is main hero of this dish) 2 or 3 times with water and add 2 cups of fresh water and cook it for 7 – 8 mins or upto 1 whistle. Let it cool down to room temperature and squeeze in 1/4 of a lemon.
2. Boil the peas in water. Drain and set aside. Boiling the peas separately helps retain their lovely fresh green colour.
3. Finely chop rest of the vegetables in the ingredients list, garlic, deseeded green chilies and coriander leaves into really small tiny pieces. Set aside.
4. Heat oil in a large pan | kadai (to facilate mixing the rice along with the vegetables). Add finely chopped garlic, onions and salt. Fry for few seconds. Then add green chilies and all the finely chopped vegetables and saute well till all the vegetables are nearly done, about 5 -7 minutes. Add peas and then cover and switch off the heat. Leave it for sometime to cool down. Do note the vegetables will cook some more in the residual heat. Check for seasoning, should be salty as we will be adding rice to balance it.
5. Fork out the rice making sure not to break the grains and add it to the pan and mix the vegetables and rice really well taking care to see that the vegetables are evenly distributed and no rice lumps. Garnish with finely chopped coriander leaves.
1. The ratio for cooking Seeraga Samba rice is 1 : 11/4 i.e 1 cup rice to 11/4 cup water.
2. Any other vegetable of choice like Broccoli can also be finely chopped and added. Cauliflower, Peas and Capsicum are optional, if not available or in season.
3. Finely chopping the vegetables and the last step of carefully mixing the rice with vegetables are time consuming especially in the morning rush hours. Vegetables can be finely chopped and refrigerated previous night, to save time.