Fried Rice with Leftover Rice

Ingredients

• 1 piece Green chili
• as needed Onion (for serving)
• as needed Yogurt (for serving)
• as needed Papad (for serving)
• as needed Cashews (for garnish)
• 1 tbsp Coriander leaves (chopped)
• 4-5 leaves Mint leaves
• to taste Salt
• 1/2 tsp Coriander-cumin powder
• 1/2 tsp Garam masala
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 sprig Curry leaves
• 1 bowl Cooked rice (leftover)
• 1 tbsp Ginger-garlic paste
• 1 piece Bay leaf
• 1 piece Cinnamon stick
• 2 pieces Cloves
• 1 pinch Asafoetida
• 1 tbsp Cumin seeds
• 1 tbsp Ghee
• 2 tbsp Oil
• 1 piece Capsicum
• 1/2 cup Cabbage (shredded)
• 1 piece Onion
• 1 piece Potato

Steps

1. Wash and chop all vegetables.Heat oil and ghee in a pan. Sauté cumin, asafoetida, cloves, cinnamon, bay leaf, and green chili for a few seconds.Add potatoes and cook until slightly tender.
2. Add onion and cabbage, sauté briefly, then add capsicum and cook until just tender.
3. Add ginger-garlic paste, curry leaves, turmeric, red chili powder, garam masala, coriander-cumin powder, and salt. Mix well.
4. Add cooked rice and gently mix to keep grains separate. Cook for 2 minutes.
5. Add chopped mint and coriander leaves. Mix and remove from heat.
6. Garnish with mint leaves and cashews. Serve with papad, yogurt, and onion.