Carrot Fried Rice

Here is my version of Carrot Fried rice..These rice are not only appealing to eyes because of beautiful orange color of carrots but also to the stomach..It has the perfect balance of salt & sweetness..This is my entry for JFI:Carrots

"A carrot a day provides a hefty dose of vitamin A" a nutrient that fights infection, allows you to see well at night, and helps maintain healthy skin, hair and bones.DO YOU KNOW carrot come in a variety of colors like white, yellow , purple & red.

Carrot is most popular & versatile vegetable used for not only to make sabjis(savory dishes) but also to make different kinds of sweets/desserts.Carrots contain more sugar than any other vegetable but they are natural sugar which are easily assimilated.

It not only tastes good, it has so many health benefits and is highly cleansing.it is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6.It is rich with biotin,potassium, calcium, magnesium, phosphorus organic sodium, and some trace minerals.

To store carrots put it in a plastic storage bag and keep them in the coldest part of the refrigerator with the highest humidity. They should keep fresh up to two weeks.

Ingredients:-

Carrots( Grated):- 1 cup + 1/4 cup
Cooked Rice:- 5 cups
Onion:- 1/3 cup
Peas:- 1/2 cup
Almonds(chopped):- 1/4 cup
Garam Masala:- 1 tsp
Salt as per taste
Ghee:- 2 1/2 tbsp (Or vegetable oil)
Cumin seeds:- 1/2 tsp
Mustard seeds:- 1/2 tsp
Dried Cranberries:- 2 tbsp
Lemon juice of half lemon
Green cardamom:- 3
Cinnamon stick:- 1 inch
Bay leaf:- 1
Cloves:- 3

Procedure:-

1)Cook the rice and cool it completely.
2) Heat ghee in a pan. Add Cumin, mustard, Bay leaf, Cloves, cinnamon & cardamom.
3) When seeds starts spluttering add almonds and fry until light brown.
4) Add cranberries and saute for a minute.
5) Add Onion and fry until onions are translucent.Don't brown the onions.
6) Add carrot, peas & salt ,cook for 3-4 minutes.
7) Add cooked rice, garam masala ,lemon juice & mix well.

Serve hot or at room temperature..Enjoy:)

If you like the recipe please leave your comments.