The story of this fried rice began on a sunny Sunday when my friend and I had decided to go for the afternoon matinee show.
Like most lazy Sundays when we are so lazy we even skip church, we waited till we were really hungry to decide whether to light our stove or to luncheon in the finesse of a restaurant nearby. As we pondered over this in the backdrop of a humming TV playing a god-knows-which movie and enlightening overselves with the happening of our friends' and acquaintances and everyone else's worlds on Facebook, it suddenly dawned on us that our own world was turning dizzy.
We would have had to rush right away if we had to have lunch from outside to make it to the movie on time. On the other hand, if we cooked, there would be ample time to take our own sweet time to unfoil our agenda. It didn't take long to decide on the next course of action.
As my eyes fell on the plush wine color of the spinach leaves (which looked like they were putting out their head-like leaves to make eye contact with me) that I had bought just the day before, the freshness tickled my senses and it took only a few seconds to decide what would be a quick lunch ;D ;D
What I used
- Fried and cooked basmati rice: 5 cups
- Cooking oil: 1/2 cup
- Diced onion, carrots, capsicum: 1 cup each
- Salt: to taste
- Chopped spinach: 2 cups
- Green chillies: 2
- Pepper powder: 2 teaspoons
How I made it
- In a pan, heat the oil and saute the vegetables and chopped chillies with some salt till they soften. This takes about 15-20 minutes.
PS: to save time, pre-boiled vegetables can be used as well - Add the pepper powder followed by the rice and mix well gently.
On any regular day, this would be amazing with any curry :D :D
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