Burnt Garlic Kaju Fried Rice I tiffin recipe in 10 min I roshniscuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
This is the best use of leftover rice…kids adults all love this.Here I have used roasted garlic so that it gives a cruncy effect with burnt garlic flavour…that to I have added rosted kaju to give a crunchy bite.It is perfect for trip.for tiffin box ideas.That day I prepared this for my daughter for school and upload in whatsapp cooking group.My friend Parvathy told me to send the vide link,so I realized I dint make any video on this…so thought why not try the video for this…so thanks dear Parvathy.
Hubby dear also brought purple cabbage so wannat o make something which looks colourful and it is perfect. So lets get started…
Preparation Time 10 min
Cooking Time 10 min
Serving Persons 3 to 4
2 cups left over rice
(I used Basmati Rice)
1/2 tsp black pepper powder
2 big garlic cloves crushed n chopped
2 green chili chopped
1 medium onion chopped
1/2 cup chopped purple cabbage
3-4 french beans chopped
2 tbsp chopped carrot
2 tbsp chopped capsicum
12-15 cashewnuts or kaju
2 tsp butter
2 tsp oil
Salt to taste
Heat butter,roat the kaju till it tunrs into golden colour and remove to a plate.
Add oil to this,roast the garlic till it turns into dark golden colour, to make it crispy and little burnt so that we get this flavour.
Now add green chili n onion with a pinch of slat so that onion is cooked faster.
Add little roasted kaju to this also…some I kept to add in last.
Now add cabbage and sauté this for some time.
Add other veggies like carrot,frnch beans to this,sauté it.
Make sure tha the flame is high so that all veggies are added little crunchy n half cooked.
Last add capsicum to this,I kept little and add it in last to get a crunchy effect.
Add the leftover rice with salt,black pepper powder n soya sauce,mix it well.
Finally add capsicum n kaju to this…serve hot.
I have used purple cabbage to make it more oclourful…but you can use normal cabbage also.
You can add 3 colour capsicum,paneer cubes too.
I have added basmati rice,but youc an use normal sona masoori rice.
Leftover rice is best option for this,but if you have prepared fresh rice make sure htat rice will be completely cool down,otherwise while stirring it can sticky or break into pieces.
Saute in medium to high flame so that the veggies are little crunchy and half cooked as we do in Chinese dishes.
I have used less slat as butter is salted one and soya sauce has also salt.
By adding butter to this recipe,it enhance the flavour.
And don’t use more quantity of veggie…then only it is more tastier.