Bengali Style Veg Fried Rice Recipe Easy and Delicious

If you crave a delightful, aromatic rice dish that bursts with vibrant vegetables and authentic Bengali flavors, this Bengali Style Veg Fried Rice recipe is for you. Unlike the usual fried rice, this version incorporates traditional Bengali spices and simple ingredients to bring out a satisfying, hearty meal that’s perfect for any time of day.

It’s not only colorful and nutritious but also incredibly easy to prepare for both beginners and seasoned cooks. Whether you’re making a quick lunch or a comforting dinner, this recipe will transport your taste buds straight to the heart of Bengal with every bite.

Using freshly cooked rice and a medley of crisp vegetables, the dish is seasoned with mustard seeds, green chilies, and a hint of garam masala to create a uniquely balanced flavor profile. Plus, it’s completely vegetarian and can easily be adapted to vegan preferences.

Serve it as a standalone meal or pair it with your favorite curry. Let’s dive into the magic of Bengali cooking with this simple yet irresistible fried rice recipe!

Why You’ll Love This Recipe

This Bengali style veg fried rice is a fantastic way to enjoy a fusion of traditional Bengali spices with the universally loved comfort of fried rice. Here’s why it stands out:

• Bursting with flavors: The use of mustard seeds, green chilies, and garam masala elevates the dish beyond typical fried rice.
• Healthy and colorful: Packed with fresh vegetables like carrots, peas, and capsicum, it’s as nutritious as it is visually appealing.
• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute meals.
• Vegetarian & versatile: Suitable for vegetarians and easily vegan-friendly by skipping ghee or using oil.
• Comfort food with a twist: A unique take on fried rice that stays true to Bengali culinary traditions.

Ingredients

• 2 cups cooked basmati rice (preferably a day old, cooled)
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon mustard seeds
• 1 medium onion, finely sliced
• 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste
• 1 medium carrot, finely chopped
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup capsicum (bell pepper), chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• 1 tablespoon roasted cashew nuts (optional)
• Juice of half a lemon (optional for freshness)

Equipment

• Large non-stick frying pan or wok
• Spatula or wooden spoon
• Mixing bowl
• Cutting board and knife
• Measuring spoons and cups
• Serving bowl or plate

Instructions

1. Prepare your rice: Use cooked basmati rice preferably made a day before and refrigerated. This helps prevent the rice from clumping during frying. If fresh, spread the cooked rice on a tray to cool and dry slightly.
2. Heat ghee or oil: In a large pan or wok, heat the ghee on medium heat. Once hot, add the mustard seeds. Let them pop for a few seconds; this releases their flavor.
3. Sauté aromatics: Add the sliced onions and green chilies to the pan. Cook until the onions turn translucent and slightly golden, about 4-5 minutes.
4. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
5. Cook the vegetables: Add chopped carrots, peas, and capsicum. Sprinkle the turmeric powder and a pinch of salt. Stir-fry the vegetables for about 5-7 minutes until they are crisp-tender.
6. Mix in the rice: Add the cooked rice carefully to the pan. Break up any lumps using your spatula. Gently toss everything together ensuring the rice is evenly coated with the spices and mixed with the vegetables.
7. Season the rice: Sprinkle garam masala and adjust salt to taste. Stir gently to incorporate the flavors evenly without mashing the rice grains.
8. Final touch: Remove from heat. Squeeze fresh lemon juice over the rice for a bright finish and add roasted cashew nuts for an optional crunch and richness.
9. Garnish and serve: Garnish with freshly chopped coriander leaves. Serve hot as a main dish or alongside your favorite Bengali curry.

Tips & Variations

Always use day-old rice or cooled freshly cooked rice to achieve perfect, fluffy fried rice without clumping.

• Make it vegan: Replace ghee with vegetable oil or coconut oil for a vegan-friendly version.
• Extra veggies: Add finely chopped beans, corn, or baby corn for more texture and nutrition.
• Protein boost: Toss in some cooked tofu cubes or paneer for a more filling meal.
• Mild or spicy: Adjust the number of green chilies or add a pinch of red chili powder if you prefer more heat.
• Herb variation: Try adding mint or basil leaves along with coriander for a fresh twist.

Nutrition Facts

Serving Suggestions

This Bengali style veg fried rice works wonderfully as a standalone dish for a light meal or lunch. For a more elaborate dinner, pair it with:

• Instant Pot Vegetarian Recipes Indian Food Lovers Adore — Try a simple dal or vegetable curry from this collection for a wholesome meal.
• Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals — Complement the fried rice with a light cucumber-tomato salad or hummus.
• Vegetable Alfredo Recipes for Creamy, Healthy Dinners — For a fusion twist, serve alongside a creamy vegetable sauce that balances spice with richness.

Conclusion

Our Bengali style veg fried rice recipe offers a perfect marriage of simple ingredients and authentic regional spices, creating a dish that’s both comforting and exciting. It’s quick to make but delivers complex flavors that showcase the richness of Bengali cuisine.

Whether you’re a fan of vegetarian meals or just looking to try something new, this recipe is a wonderful addition to your culinary repertoire. Serve it on its own or alongside your favorite Indian curries for a complete and satisfying meal that’s sure to impress family and friends alike.

Don’t forget to bookmark this recipe and explore more delicious vegetarian recipes on our site!

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