Most Bengali people definitely have tried this awesome leftover rice fry with a lot of seasonal vegetables. It is tasty & simple breakfast food option. It is normally called as bhat bhaja. This quick dish is preferable by many people because people can add vegetable according to their choice. At the same time, they can utilize their leftover rice to make such a healthy & tasty breakfast dish. But many people also like to make it with freshly cooked rice for a meal. I love to have such bhat bhaja for my lunch as well as dinner. Do you?
I use to have this for our breakfast for the last three decades. It is really a smart dish. This dish is boosted by various seasonal vegetables. But anybody can add scrambled egg to this. That makes it more enjoyable for nonvegetarian people like me.
If I am having this for my breakfast then I do not need any side dish except fresh vegetable salad, mostly cucumber & onion slices. But when I am having this for my lunch or dinner, then I normally prefer a small bowl of raita or plain yogurt/curd.
Most kids will love this Bengali style bhat bhaja and you can add many healthy vegetables what some kids often do not want to eat. Many picky eaters will also enjoy this meal.
Bhat bhaja recipe
- 1 medium size bowl of leftover rice
- 1 onion
- 2 green chillies, chopped
- 1.5 teaspoons nigella seeds/kalonji/kalo jeera
- 1 cup chopped vegetables of your choice
- 2 eggs
- 1.5 teaspoons turmeric powder
- Salt to taste
- Handful fresh coriander leaves for garnishing
- 1 tablespoon refined oil
- Heat oil in a cooking pot and cook all chopped vegetables and keep those aside for further use
- Now crack open eggs and fry eggs, stir to scramble eggs, take all scrambles eggs in a separate bowl
- Now add extra oil and add kalonji (kalo jeera) and stir, add finely chopped onion & green chillies
- Then add leftover rice (or fresh cooked rice) and mix all, add turmeric powder too
- Add all cooked vegetables & scrambles egg and mix all
- Cook for another 2-3 minutes and switch off flame
- Now spread fresh coriander leaves & serve hot