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    Bengali cuisine
    Sweet Potato Recipes
    Cherry Recipes
    Beginner
    For 4-6 people

    Bengali Sweet Potato Fried Rice with Cherries


    This vibrant Bengali-style fried rice combines the natural sweetness of shredded sweet potatoes and juicy cherries with aromatic whole spices, zesty ginger and green chillies. Chopped raisins and cashews add pops of flavour, while a sprinkling of Sunrise spice powders lends an authentic Bengali touch. A garnish of fresh coriander completes this colourful dish.

    Ingredients

    • Sweet potatoes (peeled and shredded into thin strips)

      2 medium

    • Cherries (pitted and halved)

      60 g

    • Carrots (grated)

      1 medium

    • Peas (fresh or frozen)

      100 g

    • Green chillies (finely chopped)

      2

    • Ginger (finely chopped)

      2.5 cm piece

    • Raisins (chopped)

      30 g

    • Cashews (roughly chopped)

      30 g

    • Fresh coriander leaves (chopped)

      20 g

    • Bay leaves

      2

    • Green cardamom pods (slightly crushed)

      2

    • Ghee

      30 mL

    • Sunrise Jeera Powder

      5 g

    • Sunrise Dhania Powder

      5 g

    • Sunrise Lal Mirch Powder

      2 g

    • Sunrise Haldi Powder

      2 g

    • Sugar

      2 g

    • Salt

      to taste

    • Cooked basmati or gobindobhog rice (cooled)

      500 g

    Sunrise tip: You can soak the shredded sweet potato in cold water to prevent any browning and to ensure the texture of the potatoes remains intact.

     

    Steps

    Step 1: Prep the Ingredients

    Time: 10 minutes

    Wash, peel and shred the sweet potatoes into thin strips. Pit the cherries and cut them in half. Grate the carrots. Finely chop the green chillies, ginger and coriander leaves. Roughly chop the raisins and cashews.

     

    Step 2: Fry the Spices and Stir-Fry the Sweet Potatoes

    Time: 5 minute

    Heat ghee in a large pan over medium heat. Add bay leaves and green cardamom pods. Sauté for a few seconds until fragrant.

    Add the shredded sweet potatoes to the pan. Stir-fry for 2-3 minutes until they start to soften.

     

    Step 3: Add the Vegetables

    Time: 3 minutes

    Add the grated carrots and peas to the pan. Stir-fry for another 2 minutes.

     

    Step 4: Mix in Chillies and Ginger

    Time: 1 minute

    Add the chopped green chillies and ginger. Mix well.

     

    Step 5: Season with Sugar and Salt

    Time: 1 minute

    Sprinkle sugar and salt over the vegetables. Mix thoroughly.

     

    Step 6: Add the Spice Powders

    Time: 3 minute

    Add Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, and Sunrise Haldi Powder to the pan. Mix well to coat the vegetables evenly with the spices.

     

    Step 7: Stir in Nuts and Fruits

    Time: 1 minute

    Add the chopped raisins, cashews and halved cherries to the pan. Give everything a good stir.

     

    Step 8: Garnish and Serve

    Time: 1 minute

    Sprinkle chopped coriander leaves over the fried rice. Mix well. Transfer to a serving bowl or plate. Serve hot as a flavourful main course.

     

    Goes Best With

    • Side Dish: Crispy begun bhaja (fried eggplant slices)

    • Accompaniment: Tomato chutney or cucumber raita