Vegetable Fried Rice

This is my moms signature recipes. She does it so well.  I love her fried rice and her Manchurian.  

Ingredients

1. Rice  - 1 1/2 Cups
2. Water  - 3 Cups
3. Onion cut lengthwise - 3 No
4. Ghee - 2 tbsp
5. Garam Masala - 3 tsp
6. Ginger-Garlic Paste-1 tbsp
7. Green Peas - 1 Cup ( frozen is fine / cook the green peas separately)
8. Carrot  - 4 No  (cut thin and lengthwise )
9. Beans cut into pieces as diamond shapes - 2 cups
10. Soya Sauce - 1 tsp ( optional )
11. Lemon 2 or 3 drops
12. Cardamon, Cloves , Bay Leaf
13. Cashew nuts, Raisins
14. Oil- as required.
15. Coriander leaves

How To Cook

1. Wash the rice just once and keep aside.
2. Heat ghee in a pan and fry the rice in ghee with Cardamon, Cloves , Bay leaf  for 10 minutes  .Make sure the flame is adjusted so that the rice wont get burnt
3. In a vessel add water , rice , little salt and cook for some time.  When  the rice is about to be fully cooked , switch off the flame , add 3 drops of lemon , then drain the rice
4. Open the vessel after 10 mins  ( please  make sure rice is not fully cooked before switching off the flame, otherwise rice will be overcooked). Keep aside the drained rice.
5. In a pan, deep fry the onion in oil / ghee  .  Also fry the cashew nuts and raisins.  Keep the fried items aside.
6. In a pan add oil , add the beans , ginger-garlic paste, garam masala cover it for sometime until it gets semi cooked.
7. Add the carrots and cover it until it gets cooked.
8. Add frozen green peas and let it get cooked.
9. Make sure to  add required amount of salt in between.
10. Take a large flat bowl and add the rice to the bottom, spread the vegetables over it . Keep on adding rice and vegetables alternatively until both are over.
11. Adding soya sauce to the rice  ( 1 tsp)  in between is optional.
12. Add the fried onion, cashew nuts and raisins on top of the rice .
13. Garnish with coriander leaves.
14. Serve hot with Manchurian or salad.

TIP : Before you cook your rice , soak the rice in water for 15 to 30 minutes. This makes the rice to cook fast and also more digestable.