Vegetable Fried Rice for Picnic

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Total Time:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Medium

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  • Rice – 3 cups
  • Water – 7 cups
  • Cloves – 4
  • Green Cardamom – 6
  • Cinnamon – 2 inch stick
  • Staranise – 2
  • Jeera (Cumin Seeds) – 1 tsp
  • Salt – to taste
  • For Vegetable Medley: Green Bell Pepper (Capsicum) – 2
  • Red Bell Pepper (Capsicum) – 2
  • Yellow Bell Pepper (Capsicum) – 1
  • Fresh Green Beans – 15 nos
  • Frozen Green Peas – about 50 grams
  • Carrots – 2
  • Cauliflower – about 50 grams
  • Sweet corn – about 50 grams
  • Cashew Nuts – about 50 grams
  • Raisins – about 50 grams
  • Salt – to taste
  • Ghee – 2 tbsp
  • For Garnish: Coriander Leaves – ½ bunch

How to Make Vegetable Fried Rice for Picnic

  • Wash Rice, only once not rubbing into it harshly, or you break the grains. Drain.
  • Cut the Peppers into 4 quarters, de-seed and de- stalk. Cut lengthwise.
  • Remove the ends of the green Beans and cut them into 2 inch long sticks.
  • Cut the Cauliflower from stalk and break them with your fingers into small florets
  • Peel the Carrots and cut them into 2inch by ½ inch size batonsBlanching the Vegetables:
  • Take all cut Vegetables and soak in boiling Water for 1 minute, now pass under ice-cold running water. This process of shock treatment helps in retaining colour and crispiness of Vegetables
  • when cooked. Drain
  • Stage One: Cooking the Rice: Boil Water with Salt, Cloves, Cardamom, Cinnamon, Staranise and Cumin Seeds.
  • Once boiled add the washed-drained Rice and cook on low flame, this comes to a stage were all water is absorbed. Therefore it is important to measure using the same cup, 1:2 Rice:Water ratio.
  • Cook on low flame, you may use a Rice cooker, if you so prefer and follow the manufacturers instructions about using the Rice cooker.
  • Remove from fire and spread it out, this helps the heat escape and prevents the grains of Rice from sticking to each other.
  • Stage Two: Preparing the Vegetables: Heat Ghee in a Kadai or a non-stick pan, add and sauté Raisins till they swell up, remove using a slotted spoon.
  • Next add Cashew Nuts and sauté for about 30 – 50 seconds till lightly golden brown, remove using a slotted spoon.
  • Now add the blanched and drained Vegetables to the hot Ghee, stir and cook on low fire for about 12 minutes. Add Salt to taste.
  • Stage Three: Layering and Garnish: By now all the heat from the Rice would have escaped and is ready for layering: Spread a layer of Rice on the bed of the deep bottomed vessel.
  • Now spread a layer of the Vegetables, mixed with Raisins and Cashew Nuts.
  • Repeat till you are done. Garnish with Coriander Leaves just when you are ready to serve.
  • Serve with Lime Pickle, Yoghurt, Microwave roasted Poppadum and Salad.