Saturday 16 March 2019

Recipe 71: Carrot & Cauliflower Fried Rice

Cooking with seasonal vegetables is not just easy and cost effective, but food is immensely nutritious.

You are not opening tinned or canned foods. You are not working with dehydrated items. But actually stirring fresh and juicy fruits and vegetables.

I bought a few carrots and cauliflower today, and a quick yet filling lunch that I could think of was a fried rice.

It turns out so good always that I had to share its recipe today.
I usually never add haldi/turmeric to this kind of fried rice and prefer it to be white. You, however, can definitely add 1 tsp. haldi. The sugar is completely optional. I like a slight sweet tasting fried rice. If you do not prefer then omit it. Besides, carrot and cauliflower more varieties of vegetables can be added like green peas, potatoes, mushroom, etc.

Lets begin with my favorite Carrot and Cauliflower Fried Rice!


  1. 1.5 cups rice
  2. 1 small cauliflower cut into small florets
  3. 1 large carrot cut into small pieces
  4. 4-5 green chillies
  5. 1 tsp. zeera/cumin seeds
  6. 1 tsp. sauf/fennel seeds
  7. 1 tsp. sugar
  8. 2 elaichi/cardamom
  9. 2 cinnamon sticks
  10. 1 star anise
  11. salt to taste
  12. vegetable oil/ghee for cooking


Heat some oil or ghee in a large biryani handi.
Temper cumin and fennel seeds till light brown.
Add the cauliflowers, cinnamon, cardamom and star anise.
On high heat, fry till cauliflower develops some brown color.
Now add chopped carrots, green chillies, salt and sugar.
Fry and cook till the vegetables are 70 percent done.
Now add washed and drained rice.
Sauté for 1-2 minutes on high heat or till you hear rice crackling.
Add water judiciously.
Cover the vessel and cook on low heat till rice cooks and water is absorbed completely.
Serve hot.


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