Fried rice is a great way to use up leftover rice and vegetables that accumulate in the fridge over the course of cooking throughout the week. This is a spin on the “classic” Chinese fried rice by taking leftover basmati rice and amping it up with a wide variety of Indian spices and Asian sauces, binding it together with softly scrambled eggs. Although this is a far cry from traditional Indian food, it is comforting and satisfying for a quick weeknight meal that has room for lots of flexibility with spices and vegetables on hand.
1 red pepper, 2 cups green beans, 1 large carrot
de-steemed, seeded and diced
*Other vegetables that would work with this dish would be cauliflower, diced potatoes, or peas. These haven’t been tested, but would work well with the flavor profile. I suggest cooking these appropriately to ensure they’re not over/under done.