My daughter’s favourite — made with love from simple leftovers ❤️
Prep Time: 10 Minutes
🍳 Cook Time: 10 Minutes
🥣 Serves: 2–3
Ingredients
- 2 cups leftover plain rice
- Few beans, chopped
- 1 Carrot, chopped
- Capsicum (green, red, yellow), chopped
- Few Broccoli florets
- Few Cauliflower florets
- 1 small onion, chopped
- 1 tsp ginger, finely chopped
- 1–2 tbsp oil
- Salt to taste
- 1 tsp coriander powder
- 2 tsp Bombay biryani masala
- 2 tsp Schezwan sauce (adjust to taste)
Step-by-Step Method
Step 1:
Heat oil in a pan or wok over medium heat.
Step 2:
Add chopped onion and finely chopped ginger. Sauté until soft and fragrant.
Step 3:
Add beans, carrot, capsicum, broccoli, and cauliflower. Stir-fry on medium-high heat until slightly tender but still crunchy.
Step 4:
Sprinkle in salt, coriander powder, and Bombay biryani masala. Mix well so all the vegetables are coated evenly with spices.
Step 5:
Add Schezwan sauce and stir everything together.
Step 6:
Add the leftover plain rice and gently mix until the rice is fully combined with the vegetables and spices.
Step 7:
Cook for another 3–5 minutes, stirring occasionally.
Step 8:
Serve hot and enjoy this quick, colourful, and flavour-packed meal ❤️