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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat ghee in a pan and add cumin seeds.
Add curry leaves, onion, and green chilies. Sauté until the onion turns soft.
Add tomato and cook until it becomes soft.
Add carrot, capsicum, and cabbage. Cook for 4–5 minutes until the vegetables are tender.
Add boiled chickpeas, black pepper powder, and salt. Mix well.
Add cooked rice and mix gently until everything is well combined.
Cook for 2–3 minutes until heated through.
Turn off the heat, add lemon juice, mix gently, and serve hot.
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For a vegan version, replace ghee with olive oil.
Can I use other types of rice?
Yes, you can use any type of rice, such as jasmine or basmati, for this recipe.
How can I make this dish spicier?
Add more green chilies or a pinch of red chili powder to increase the spice level.
Can I prepare this dish in advance?
Yes, you can prepare it in advance and reheat it before serving.
What can I serve with this fried rice?
It pairs well with a side of yogurt or a fresh salad.
Is it necessary to use curry leaves?
Curry leaves add a unique flavor, but you can omit them if unavailable.
