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This Sawan Somwar morning, try this time-saving samak fried rice for working professionals. Recipe inside

This morning, try this easy-to-make samak fried recipe. It is a perfect dish for working professionals looking for lunch options to cook in the morning.

Published on: Aug 12, 2024 06:00 AM IST
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Monday mornings can sometimes be overwhelming. After a weekend of relaxation, as we prepare to join back the grind, getting ready for the office can seem like a monumental task. Working professionals, who are living alone, have only a few hours early in the morning, and in this time, they not only have to get ready and organise everything they need for the first day of the week, but they also have to cook their breakfast and lunch. So, we decided to curate a time-saving samak fried rice recipe you can make in the morning.

(Also Read | Busy office mornings? This puffed rice upma is the quick and healthy breakfast you need. Check out easy recipe inside)

Samak Fried Rice recipe

Ingredients

An easy-to-make Samak fried rice. (HT Photo)
An easy-to-make Samak fried rice. (HT Photo)

Samak rice – 100g

Red bell peppers – 10g

Yellow bell peppers – 10g

Green bell peppers – 10g

Carrots – 15g

Rock salt – To taste

Black pepper – 5g

Coriander – 5g

Sunflower oil – 5g

Method

Boil the samak rice for 6 minutes in a large saucepan. Once cooked, strain off the excess water and keep it aside.

Add oil to a wok, and once hot, add the carrots and bell peppers in and stir fry for 30 seconds.

Add the rice, rock salt, black pepper, and coriander to the veggies and toss until it all mixes together.

Serve in a bowl.

(Recipe by Chef Navneet Singh, executive chef, ITC Rajputana)

Sawan Somwar today

What is Sawan Somwar

Sawan or Shravan month holds much significance for the Hindu religion. This year, it began on July 22 and will end on August 19. During the festival, Lord Shiva and Maa Parvati's devotees worship them and observe fasts (known as Sawan Somwar vrat) to seek their blessings.

 
ABOUT THE AUTHOR
Krishna Pallavi Priya

Krishna Priya Pallavi is a journalist with over 9 years of experience, covering health, fashion, pop culture, travel, wellness, entertainment, festivals, mental health, art, decor, fitness, and sex and relationships. She is an alumna of the Indian Institute of Mass Communication (IIMC), Dhenkanal, and holds an undergraduate degree in Journalism and Mass Communication from Guru Gobind Singh Indraprastha University, Delhi. Her strong academic foundation informs her analytical and detail-oriented approach to storytelling, helping her uncover stories where none seem to exist. Before joining Hindustan Times, Pallavi worked with some of India’s leading media organisations. She spent close to three years at India Today, where she honed her newsroom skills and developed a sharp editorial sensibility. She also worked for over a year and a half at Vagabomb, ScoopWhoop’s feminist digital platform, where she explored stories through a gender-sensitive, socially aware lens. Pallavi has a deep interest in global fashion trends and international fashion seasons, and enjoys interviewing celebrities and tracking pop culture movements—interests that frequently translate into engaging, reader-friendly stories. Alongside lifestyle and entertainment, she has a keen eye for impactful health and wellness journalism, regularly interacting with doctors, designers, and digital content creators to bring nuance and credibility to her work. Born and raised in Haryana, Pallavi remains deeply connected to her ancestral roots in Odisha. Her ability to spot fresh angles brings curiosity and depth to stories she pursues. When not chasing deadlines, she enjoys spending time with her dog, planning her next vacation, reading, running new trails, and discovering new destinations.

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