QUICK FRIED RICE

Past few weeks have been a roller coaster with all the দাওয়াত (dawat meaning party in Bengali), late night hangouts, walks interrupted by hangouts, my friend visiting us and numerous dawats organized by me. It was hectic but it did brush my catering skills. I wonder if that's an improvement at all but at least I stopped worrying about the dawats a week ahead of them. Oh my gosh! You won't believe how frenzy I get. I would buy everything at least a week before the dawat and cook everything the day before. Don't judge me! That gives me a chance to redo if anything goes wrong. I will write a blog post with all the different delicacies I cooked throughout this array of dawats. This blog is basically about how I make use of the leftovers. I don't know if it's just me, but I always end up with a colossal amount of leftovers. My anxiety makes me cook way more than necessary. So the day after one of the dawats, I woke up to a tonne of leftover pulao. So I decided to use it to make up a simple fried rice. Though steamed rice is more commonly used but this idea didn't seem so bad.

First off, I took out the বাসি (leftover) pulao from the fridge and checked if it has gone bad. Just kidding I didn't do it, it was just a day old. So in a pan, I added some oil to which I added some chopped onions, minced garlic, soy sauce, salt, red chili powder, and the shrimps. Once the shrimps got the orange color on its skin, I added in the frozen broccoli. I stirred them for about 5 minutes and added in the pulao. I put the lid on and let it cook for about 10 minutes on medium high heat, stirring occasionally. After everything was well incorporated, I plated it up with some chicken nuggets on those cute little blue plates. I got them on clearance at Walmart mainly because my sister thinks it's high time I put a little more effort on my food photography skills. Though I am looking forward to getting better at it but that could take a long time! As per to the fried rice, it was totally worth the try. I was worried it could get a little too oily since I often tend to miscalculate the quantity of oil needed to cook pulao, but this time it seemed I cooked the pulao rice to perfection I suppose.

Ingredients:

2 servings pulao rice

2 tbsp chopped onions

1 tsp minced garlic

1 tbsp soy sauce

0.25 tsp salt

1 tsp red chili powder

8 pcs shrimps

1 cup broccoli