Vegetable Fried Rice for Picnic

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Total Time:
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.