Schezwan carrot rice with carrot sabzi

Ingredients:

• 2 cups cooked rice
• 1 cup grated carrots
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 tablespoon schezwan sauce
• Salt to taste
• 1/4 cup chopped coriander leaves

Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Once they start to sizzle, add grated carrots and stir well.
3. Cook for 2-3 minutes, then add schezwan sauce and salt. Stir well.
4. Add cooked rice and mix well.
5. Cook for 2-3 minutes, or until the rice is heated through.
6. Remove from heat and stir in chopped coriander leaves.
7. Serve hot as a main dish.

Carrot Sabzi Recipe: Ingredients:

• 2 cups grated carrots
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 teaspoon lemon juice
• 1/4 cup chopped coriander leaves

Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Once they start to sizzle, add green chilies and ginger-garlic paste. Cook for a few seconds.
3. Add grated carrots and stir well.
4. Add coriander powder, cumin powder, turmeric powder, and salt. Stir well.
5. Cover the pan with a lid and cook on medium heat for 10-15 minutes, or until the carrots are tender.
6. Remove the lid and cook for a few more minutes to let the excess moisture evaporate.
7. Remove from heat and stir in lemon juice and chopped coriander leaves.
8. Serve hot as a side dish.