5 Days Fried Rice Meal Preparation

Here I am going to show how to make 5 types of fried rice in different style. These recipes are quick, tasty and healthy.

List is as follows :

1. Tomato Pulav - Tomato Pulav is a famous lip smacking street food recipe from Mumbai (India). Tomato Pulav is a delicious dish which is enjoyed by the people of every age group. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Tomato Pulav at home. This amazing and mouthwatering Tomato Pulav takes 20 minutes for the preparation and 30 minutes for cooking. The aroma of this Tomato Pulav is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Tomato Pulav is a good option for you. The flavour of Tomato Pulav is palatable and you will enjoy each and every bite of this. Try this Tomato Pulav and impress your family and friends.

2. Cheesy Mexican Stir Fried Rice - Cheesy Mexican Stir Fried Rice recipe is a famous recipe from Mexico. This dish is also loved by the kids because i used cheese in it.

3. Indo Chinese Stir Fried Rice - Indo Chinese Fried Rice or Vegetable Fried Rice is a quick and easy to make, flavorful rice recipe prepared using vegetables of your choice in less than 30 minutes. Whenever I have left over rice, I end up preparing this rice dish. You really don’t need any measurements. Vary the ingredients as per your taste. This is a no fuss recipe. My family even loves to take this as a lunch-box dish. You can serve this rice alone or with sides such as honey chili potatoes, gobi chilli, or something as simple as tomato ketchup and chili vinegar.

4. Veg Pulav with Mint - In this recipe, I gave a twist of mint by adding it with vegetables.

5. Himachali Pulav - Himachali Pulav is a traditional recipe from Himachal Pradesh (India). Himachali Pulav is a tasty rice dish, full of flavor and aroma. Basmati rice is cooked with dry fruits, nuts and spices.

Supplies:

1. For Tomato Pulav ;

Boiled Basmati rice – 3 cups

cumin Seeds – 1 tsp

Pav Bhaji masala – 1 ½ tsp

Tomato Puree – 1/3 cup

salt – to taste

Vegetables – 1 ½ cup (frozen green peas, green and red bell pepper)

coriander Leaves –2 tbsp (chopped)

paneer – ¼ cup (diced into cubes, shallow fry in the pan with little bit oil/ghee)

bay leaf – 1

cinnamon Stick – 2

turmeric Powder – 1/3 tsp

Red Chili Powder – ½ tsp

ginger - Garlic Paste – 1 tsp

green chillies – 2 (slit)

onion – 1 (sliced)

Oil – 2 tbsp

Spring onions – 2 (chopped)

2. For Cheesy Mexican Stir Fried Rice ;

Boiled Rice – 2 Cups

Black Beans – 1/3 Cup

Green Bell Pepper – 1 (chopped)

Red Bell Pepper 1 (chopped)

Boiled or frozen corn kernels – 1/3 cup

Jalapeno Pepper – 3 (cut into rounds)

Onion – 1 (chopped)

Salt – to taste

Red Chilli Flakes – to taste

Taco Seasoning – 1-1/2 tsp

Tomato Puree – ¼ cup

Spring Onion – 2 (chopped)

Fresh Coriander Leaves – a handful (chopped)

Mozzarella Cheese – ½ cup (shredded)

Oil – 1-1/2 tbsp

3. Indo Chinese Stir Fried Rice ;

Boiled Rice – 3 Cups

Onion – 1 large (chopped)

Ginger & Garlic Paste – ½ tsp

Green Bell Pepper – 2 (cut into small cubes)

Red Bell Pepper – 2 (cut into small cubes)

Spring onion – 2 (chopped)

Green Chillies – 2 (chopped)

Salt – to taste

Red Chilli Sauce – 1 tbsp

Soy Sauce – 2-1/2 tbsp

Vinegar – 1-1/2 tbsp

Sugar – 1/3 tsp

Red Chilli Flakes – to taste

Oil – 1-1/2 tbsp

4. Veg Pulav with Mint ;

Boiled Basmati Rice – 3 cups

Cumin Seeds – 1 tsp

Pao Bhaji Masala – 1 ½ tsp

Lime Juice – 1 tbsp

Salt – to taste

Green Chillies – 4 Slit

Mixed Vegetables – 1 ½ cup (cauliflower, green peas, beans, carrot, potato, capsicum)

Mint –3-4 tbsp (chopped)

Paneer – ¼ cup (diced into cubes, shallow fry in the pan with little bit oil/ghee)

Bay leaf – 1

Cinnamon Stick – 2

Ginger & Garlic Paste – 1 tsp

Onion – 1 (chopped)

Ghee or oil – 2 tbsp

5. Himachali Pulav ;

Boiled Basmati Rice - 3 Cups

Cashews - 2 tbsp

Walnuts - 2 tbsp

Raisins - 1 tbsp (dipped into the hot water for an hour)

Salt - to taste

Garam Masala - ½ tsp

Coriander Powder - ¾ tsp

Boiled/Frozen Peas - ¼ Cup

Cloves - 2-3

Black Pepper Powder - 1/3 tsp

Bay Leaf - 1

Cinnamon Stick - 1 inch

Pomegranate Seeds - 3 tbsp

Apple - 1 (chopped)

Onion - 2 tbsp (chopped - optional)

Cumin Seeds - 1 tsp

Dry Cherries - 12-15

Ghee - 2 tbsp.

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Step 1: For Tomato Pulav ;

In a heavy bottomed pan heat ghee and add cumin seeds, bay leaf, cinnamon stick, cloves, ginger & garlic paste. Now add sliced onions and sauté it for few mins.

Now add tomato puree, pav bhaji masala, turmeric powder, red chili powder, salt and cook for 2-3 minutes

Add the vegetables, green chillies and allow them to cook until vegetables are soft. If needed add some water.

Once the vegetables are cooked add paneer, chopped coriander leaves.

Now add the boiled rice into the cooked vegetables. Mix it and cook it for 2-3 minutes.

Garnish with the chopped spring onions and serve hot with any raita.

Step 2: For Cheesy Mexican Stir Fried Rice;

Heat oil in a wok. Add onions and saute it until they turn golden in color.

Now add bell peppers, corn kernels, jalapeno peppers and saute it for 2 to 3 minutes

Now add tomato puree, red chilli flakes, salt and taco seasoning. Mix well and stir it for 3 to 4 minutes.

Now add chopped coriander leaves, spring onion, beans and boiled rice. Mix gently and adjust the spices.

Transfer the half salsa rice into a microwave saved bowl and top with half of cheese. Now put the remaining salsa rice and again top with the cheese.

Microwave it for 3 to 4 minutes and serve hot.

Step 3: For Indo Chinese Stir Fried Rice ;

Heat oil in a wok. Add onions and saute until they turn translucent. Now add ginger & garlic paste. And saute it for a minute.

Now add green bell pepper and red bell pepper. Saute them for 6 to 8 minutes.

Now add chopped green chillies, salt, red chilli sauce, soy sauce, vinegar, sugar, red chilli flakes and 2 tbsp of water.

Cook for 3 to 4 minutes more and add boiled rice. Mix gently and toss thoroughly for a minute or two.

Turn off the heat and serve hot.

Step 4: For Veg Pulav With Mint ;

In a heavy bottomed pan heat ghee and add cumin seeds, bay leaf, cinnamon stick, ginger & garlic paste. Now add chopped onions and sauté it for few mins.

Add the vegetables, pav bhaji masala and salt. Allow them to cook until they are soft. If needed add some water.

Once the vegetables are cooked add paneer, mint, green chillies and lime juice.

Now add the boiled rice into the cooked vegetables . Mix it and cook it for 2 to 3 minute.

Turn off the flame and serve hot.

Step 5: For Himachali Pulav ;

Heat a pan and dry roast cashews and walnuts and keep it aside.

Now heat ghee in the same pan and add cumin seeds, bay leaf, cinnamon stick, cloves.

Once it is done add onions and saute till it turns golden brown.

Add boiled rice, salt, garam masala, coriander powder, black pepper powder, peas, apple, pomegranate seeds, cherries, cashews, walnuts, raisins and mix well. Cook it for 2-3 minutes on medium heat and serve hot.

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