Carrot and chili rice

This sweet and spicy rice is surely a vegetarian’s delight. Filled with the goodness of carrots, and a hint of chili and cilantro make this dish colorful as well.

What I used: Serves 4-6

2 cups basmati or any rice cooked and cooled. Day old rice works great as well.
1 tsp coriander powder
Pinch of turmeric
1/2 tsp garam masala
Salt to taste
1 teaspoon cumin seeds/jeera
3 tsp oil
1 cup colored peppers, diced
1 cup cup carrot, grated
1 cup onion, finely chopped
2 green thai chilies, finely chopped
1/2 cup scallions and/or cilantro (optional), finely chopped

Prep all the required vegetables and set aside. In a large wok/pan, add oil over medium high heat. When the oil begins to smoke add in the chilies and cumin seeds. Turn on the fan or open the windows, the chilies can release a strong and burning aroma. Toss in the onions and pepper. Saute for about 3 minutes. 

Add in the grated carrot and saute for another minute. Add in the powder and stir to combine. Add the cold rice and toss the mixture thoroughly. Garnish with cilantro and scallions. Remove from heat. Serve hot!