Description: Master 15 types of fried rice you can make easily at home—from Chinese classics to Indian tadka rice. Learn the secrets to perfect, non-sticky fried rice every time.
Let me tell you about my first attempt at making fried rice.I'd eaten it hundreds of times at Chinese restaurants—that perfectly separated, flavorful, slightly smoky rice with vegetables and egg that somehow tasted better than the sum of its parts. I thought: rice + soy sauce + vegetables in a pan. How hard could it be?I ended up with a mushy, sticky, burnt-on-the-bottom disaster that tasted like sadness and soy sauce. The rice clumped into one giant mass. The vegetables released so much water that I basically made rice porridge. The egg scrambled into weird rubbery chunks. Nothing had that restaurant "wok hei" (breath of wok) flavor I was after.Turns out how to make fried rice has secrets nobody tells you upfront: day-old rice is essential, high heat is non-negotiable, constant movement prevents burning, and less is actually more when it comes to sauces.Easy fried rice recipes exist for virtually every cuisine and dietary preference, but they all share fundamental techniques that make the difference between restaurant-quality and "why did I even try this."Types of fried rice variations number in the hundreds globally—Chinese regional styles, Thai, Indonesian, Indian, Korean, Japanese, Filipino—each with distinct flavors, ingredients, and techniques. But the core principle remains: cooked rice + high heat + quick cooking + minimal moisture = success.So let me give you 15 fried rice variations that are genuinely achievable at home, with the crucial techniques explained and the common mistakes identified so you don't repeat my mushy disaster.Because fried rice should be easy.Once you know what you're doing.The Universal Rules for All Fried RiceFried rice basics that apply to every variation:1. Use Day-Old Rice (This Is Non-Negotiable)Why: Freshly cooked rice is too moist and sticky. It'll clump and turn mushy when fried.Day-old solution: Refrigeration dries out rice, separates grains, makes them perfect for frying.If you must use fresh rice: Spread it on a tray, refrigerate uncovered for 1-2 hours minimum. Not as good as day-old but better than immediate frying.Best rice type: Jasmine, basmati, or long-grain. Avoid sticky/sushi rice unless specifically making Japanese-style fried rice.2. High Heat Is EssentialRestaurant secret: Commercial wok burners produce 20,000+ BTUs. Home stoves: 7,000-12,000 BTUs.Compensation: Highest heat your stove can manage. Don't be timid.Why it matters: High heat evaporates moisture quickly, creates "wok hei" (smoky flavor), prevents sogginess.The test: Rice should sizzle when it hits the pan/wok.3. Cook in Batches If NecessaryOvercrowding kills fried rice: Too much in the pan = steaming instead of frying.Maximum amount: 2-3 cups cooked rice per batch in standard home wok/large pan.Better: Make two batches of great fried rice than one batch of mediocre clumpy rice.4. Prep Everything Before You StartMise en place: All ingredients chopped, measured, ready to go.Why: Fried rice cooks fast (5-7 minutes total). No time to chop vegetables mid-cooking.Order matters: Have ingredients in order of addition.5. Don't Overdo the SauceCommon mistake: Too much soy sauce = soggy, over-salted rice.Correct amount: 1-2 tablespoons soy sauce for 2-3 cups rice. Seems too little. It's not.Add gradually: Can always add more. Can't remove excess.6. Constant MovementKeep it moving: Stir frequently to prevent burning and ensure even cooking.But not constantly: Let rice sit for 30-60 seconds between stirs to develop char/crisp.Now, let's get to the variations.1. Classic Chinese Egg Fried RiceThe simplest, most essential version:Ingredients (Serves 2) 3 cups day-old cooked rice 2 eggs, beaten 2 tbsp oil (vegetable or peanut) 2 cloves garlic, minced 2 green onions, chopped (white and green parts separated) 2 tbsp soy sauce 1 tsp sesame oil White pepper to taste Method Heat wok/large pan over high heat Add 1 tbsp oil, swirl to coat Pour beaten eggs, scramble quickly, remove to plate Add remaining oil, garlic, white parts of green onion Add rice, break up clumps with spatula Stir-fry 3-4 minutes, letting rice sit briefly between stirs Add soy sauce around edge of pan (heats and reduces slightly) Add scrambled egg back, break into pieces Add sesame oil, green parts of onion, white pepper Toss, serve immediately Key technique: Eggs can be scrambled separately (easier) or pushed to side of wok and rice added (more advanced).
Let me tell you about my first attempt at making fried rice.
I'd eaten it hundreds of times at Chinese restaurants—that perfectly separated, flavorful, slightly smoky rice with vegetables and egg that somehow tasted better than the sum of its parts. I thought: rice + soy sauce + vegetables in a pan. How hard could it be?
I ended up with a mushy, sticky, burnt-on-the-bottom disaster that tasted like sadness and soy sauce. The rice clumped into one giant mass. The vegetables released so much water that I basically made rice porridge. The egg scrambled into weird rubbery chunks. Nothing had that restaurant "wok hei" (breath of wok) flavor I was after.
Turns out how to make fried rice has secrets nobody tells you upfront: day-old rice is essential, high heat is non-negotiable, constant movement prevents burning, and less is actually more when it comes to sauces.
Easy fried rice recipes exist for virtually every cuisine and dietary preference, but they all share fundamental techniques that make the difference between restaurant-quality and "why did I even try this."
Types of fried rice variations number in the hundreds globally—Chinese regional styles, Thai, Indonesian, Indian, Korean, Japanese, Filipino—each with distinct flavors, ingredients, and techniques. But the core principle remains: cooked rice + high heat + quick cooking + minimal moisture = success.
So let me give you 15 fried rice variations that are genuinely achievable at home, with the crucial techniques explained and the common mistakes identified so you don't repeat my mushy disaster.
Because fried rice should be easy.
Once you know what you're doing.
Fried rice basics that apply to every variation:
Why: Freshly cooked rice is too moist and sticky. It'll clump and turn mushy when fried.
Day-old solution: Refrigeration dries out rice, separates grains, makes them perfect for frying.
If you must use fresh rice: Spread it on a tray, refrigerate uncovered for 1-2 hours minimum. Not as good as day-old but better than immediate frying.
Best rice type: Jasmine, basmati, or long-grain. Avoid sticky/sushi rice unless specifically making Japanese-style fried rice.
Restaurant secret: Commercial wok burners produce 20,000+ BTUs. Home stoves: 7,000-12,000 BTUs.
Compensation: Highest heat your stove can manage. Don't be timid.
Why it matters: High heat evaporates moisture quickly, creates "wok hei" (smoky flavor), prevents sogginess.
The test: Rice should sizzle when it hits the pan/wok.
Overcrowding kills fried rice: Too much in the pan = steaming instead of frying.
Maximum amount: 2-3 cups cooked rice per batch in standard home wok/large pan.
Better: Make two batches of great fried rice than one batch of mediocre clumpy rice.
Mise en place: All ingredients chopped, measured, ready to go.
Why: Fried rice cooks fast (5-7 minutes total). No time to chop vegetables mid-cooking.
Order matters: Have ingredients in order of addition.
Common mistake: Too much soy sauce = soggy, over-salted rice.
Correct amount: 1-2 tablespoons soy sauce for 2-3 cups rice. Seems too little. It's not.
Add gradually: Can always add more. Can't remove excess.
Keep it moving: Stir frequently to prevent burning and ensure even cooking.
But not constantly: Let rice sit for 30-60 seconds between stirs to develop char/crisp.
Now, let's get to the variations.
The simplest, most essential version:
Key technique: Eggs can be scrambled separately (easier) or pushed to side of wok and rice added (more advanced).
2. Vegetable Fried RiceColorful, flexible, everyone-friendly:Ingredients (Serves 2-3) 3 cups day-old rice 1 cup mixed vegetables (carrots, peas, corn, beans—fresh or frozen) 1 small onion, diced 2 cloves garlic, minced 2 eggs 3 tbsp oil 2 tbsp soy sauce 1 tbsp oyster sauce (optional, for depth) Salt, pepper Green onions for garnish Method If using frozen vegetables, thaw and pat dry (moisture is enemy) Heat wok, scramble eggs, remove Add oil, sauté onion and garlic until fragrant Add harder vegetables first (carrots), softer later (peas) Add rice, stir-fry until heated through Add soy sauce, oyster sauce Add eggs back, mix Garnish with green onions Customization: Use whatever vegetables you have. Just avoid high-moisture ones (tomatoes, zucchini) unless you cook them first to remove water.3. Chicken Fried RiceProtein-packed, meal-complete:Ingredients (Serves 3) 3 cups day-old rice 1 chicken breast (200g), diced small 2 eggs 1 cup mixed vegetables 3 garlic cloves, minced 1-inch ginger, minced 3 tbsp oil 2 tbsp soy sauce 1 tbsp dark soy sauce (for color) 1 tsp sesame oil Green onions Method Marinate chicken: 1 tsp soy sauce, 1 tsp cornstarch, 5 minutes Heat wok, cook chicken until done, remove Scramble eggs, remove Add oil, ginger-garlic until fragrant Add vegetables, stir-fry 2 minutes Add rice, break up clumps Add both soy sauces, mix well Add chicken and egg back Finish with sesame oil, green onions Alternative proteins: Shrimp (cook 2-3 min), pork (thinly sliced), beef (marinated).4. Shrimp Fried Rice (Yang Chow Style)Restaurant favorite with shrimp and Chinese sausage:Ingredients (Serves 2-3) 3 cups day-old rice 150g shrimp, peeled and deveined 2 Chinese sausages (lap cheong), diced 2 eggs 1/2 cup peas 3 green onions, chopped 3 cloves garlic, minced 3 tbsp oil 2 tbsp soy sauce White pepper Method Season shrimp: salt, pepper, 1 tsp cornstarch Heat wok, cook Chinese sausage until fat renders, remove Cook shrimp until pink, remove Scramble eggs, remove Add oil, garlic until fragrant Add rice, stir-fry Add peas, soy sauce Add sausage, shrimp, eggs back Season with white pepper, green onions Yang Chow signature: The combination of shrimp and Chinese sausage is traditional.
Colorful, flexible, everyone-friendly:
Customization: Use whatever vegetables you have. Just avoid high-moisture ones (tomatoes, zucchini) unless you cook them first to remove water.
Protein-packed, meal-complete:
Alternative proteins: Shrimp (cook 2-3 min), pork (thinly sliced), beef (marinated).
Restaurant favorite with shrimp and Chinese sausage:
Yang Chow signature: The combination of shrimp and Chinese sausage is traditional.
5. Kimchi Fried Rice (Korean) Spicy, tangy, addictive: Ingredients (Serves 2) 3 cups day-old rice 1 cup kimchi, chopped (squeeze out excess liquid) 2 tbsp kimchi juice 1 small onion, diced 2 cloves garlic, minced 2 eggs 3 tbsp oil (or use bacon fat for extra flavor) 2 tbsp gochugaru (Korean chili flakes) - optional for extra heat 1 tbsp soy sauce 1 tsp sesame oil Green onions, sesame seeds Optional: bacon, spam, or pork belly Method If using meat: cook until crispy, remove Heat wok/pan with oil Sauté onion and garlic Add kimchi, stir-fry 2-3 minutes Add rice, break up clumps Add kimchi juice, soy sauce, gochugaru Mix well, let rice crisp slightly Add meat if using Make well in center, fry eggs sunny-side up Serve with egg on top, sesame oil drizzle, sesame seeds Serving style: Often topped with fried egg, served with seaweed strips. 6. Thai Basil Fried Rice (Khao Pad Krapow) Aromatic, spicy, distinctly Thai: Ingredients (Serves 2) 3 cups day-old jasmine rice 200g ground chicken or pork 1 cup Thai basil leaves (regular basil works but different flavor) 4-5 bird's eye chilies, chopped (adjust to tolerance) 4 cloves garlic, minced 1 shallot, sliced 2 tbsp fish sauce 1 tbsp soy sauce 1 tsp dark soy sauce 1 tsp sugar 3 tbsp oil 2 eggs (for topping) Method Heat wok, add oil Sauté garlic, shallot, chilies until fragrant Add ground meat, cook until done Add rice, stir-fry 2-3 minutes Add fish sauce, soy sauces, sugar Turn off heat, add Thai basil, toss (basil wilts in residual heat) Fry eggs separately, sunny-side up Serve rice topped with fried egg Authentic touch: Heavily charred/crispy egg edges (fry in very hot oil). 7. Indonesian Nasi Goreng Sweet, savory, slightly funky from shrimp paste: Ingredients (Serves 3) 3 cups day-old rice 2 eggs 3 cloves garlic 3 shallots 2-3 red chilies 1 tsp shrimp paste (terasi/belacan) 3 tbsp kecap manis (sweet soy sauce) 1 tbsp regular soy sauce 1 chicken breast or 150g shrimp 3 tbsp oil Fried shallots, cucumber, tomato for serving Method Blend/pound garlic, shallots, chilies, shrimp paste into paste Heat wok, cook protein, remove Add oil, fry spice paste until fragrant (2-3 minutes) Add rice, stir-fry thoroughly Add kecap manis, soy sauce Add protein back Push rice to side, scramble eggs on empty side, mix Serve with fried shallots, cucumber/tomato slices Key ingredient: Kecap manis (sweet soy sauce) gives characteristic Indonesian flavor. 8. Japanese Fried Rice (Chahan) Lighter, delicate, often butter-based: Ingredients (Serves 2) 3 cups day-old short-grain rice (can use sushi rice) 2 eggs 1/2 cup diced ham or char siu 1/2 cup mixed vegetables (peas, corn) 2 green onions, chopped 2 tbsp butter 2 tbsp soy sauce 1 tsp sake or mirin Salt, pepper Optional: nori flakes for garnish Method Heat wok/pan, add 1 tbsp butter Scramble eggs lightly, remove Add remaining butter, sauté ham and vegetables Add rice, break up gently Add soy sauce, sake, mix well Add eggs back, mix Season with salt, pepper Garnish with green onions, nori Japanese difference: Often uses butter instead of oil, resulting in richer, mellower flavor. 9. Indian Vegetable Fried Rice Spiced, aromatic, Indian twist: Ingredients (Serves 3) 3 cups day-old basmati rice 1 cup mixed vegetables (carrots, beans, peas, capsicum) 1 large onion, sliced 1 tomato, diced 2-3 green chilies, slit 1-inch ginger, julienned 3-4 garlic cloves, minced 1 tsp cumin seeds 1/2 tsp turmeric 1 tsp garam masala 3 tbsp oil Salt Coriander leaves for garnish Method Heat oil, add cumin seeds until they splutter Add onions, sauté until golden Add ginger, garlic, green chilies Add vegetables, cook until slightly tender Add tomato, turmeric, salt, cook until soft Add rice, mix gently Add garam masala Garnish with coriander Variation: Add paneer cubes or cashews for extra richness.
Spicy, tangy, addictive:
Serving style: Often topped with fried egg, served with seaweed strips.
Aromatic, spicy, distinctly Thai:
Authentic touch: Heavily charred/crispy egg edges (fry in very hot oil).
Sweet, savory, slightly funky from shrimp paste:
Key ingredient: Kecap manis (sweet soy sauce) gives characteristic Indonesian flavor.
Lighter, delicate, often butter-based:
Japanese difference: Often uses butter instead of oil, resulting in richer, mellower flavor.
Spiced, aromatic, Indian twist:
Variation: Add paneer cubes or cashews for extra richness.
10. Schezwan Fried Rice (Indo-Chinese) Spicy, tangy, street-food favorite: Ingredients (Serves 2-3) 3 cups day-old rice 3 tbsp Schezwan sauce (store-bought or homemade) 1 cup mixed vegetables (cabbage, carrots, capsicum) 1 onion, diced 4-5 garlic cloves, minced 2-3 green chilies, chopped 2 tbsp soy sauce 1 tbsp vinegar 3 tbsp oil Spring onions Method Heat oil, add garlic and green chilies Add onions, sauté Add vegetables, stir-fry on high heat Add Schezwan sauce, mix well Add rice, break up clumps Add soy sauce, vinegar Toss on high heat 2-3 minutes Garnish with spring onions Indo-Chinese: Fusion cuisine developed in Kolkata's Chinese community, adapted to Indian palate. 11. Pineapple Fried Rice (Thai) Sweet, savory, served in pineapple shell: Ingredients (Serves 2-3) 3 cups day-old jasmine rice 1 cup fresh pineapple, diced 150g shrimp or chicken 1/2 cup cashews 1/2 cup raisins 1/2 onion, diced 3 cloves garlic, minced 2 eggs 3 tbsp oil 2 tbsp soy sauce 1 tbsp fish sauce 1 tsp curry powder Green onions, cilantro Method Heat wok, cook protein, remove Toast cashews until golden, remove Scramble eggs, remove Add oil, sauté onion and garlic Add curry powder, toast briefly Add rice, stir-fry Add soy sauce, fish sauce Add pineapple, raisins, protein, eggs, cashews Toss gently (pineapple should warm but not cook down) Garnish with green onions, cilantro Presentation: Traditionally served in hollowed pineapple shell. 12. Seafood Fried Rice Luxurious, restaurant-style: Ingredients (Serves 3) 3 cups day-old rice 100g shrimp, peeled 100g squid, cleaned and sliced 100g fish fillet, cubed (optional) 2 eggs 3 green onions, chopped 4 cloves garlic, minced 1-inch ginger, minced 3 tbsp oil 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil White pepper Method Heat wok, cook seafood (don't overcook), remove Scramble eggs, remove Add oil, ginger-garlic until fragrant Add rice, stir-fry Add soy sauce, oyster sauce Add seafood and eggs back Finish with sesame oil, white pepper, green onions Seafood tip: Don't overcook. Add back at end just to heat through. 13. Mushroom Fried Rice (Vegan Option) Umami-rich, plant-based: Ingredients (Serves 2-3) 3 cups day-old rice 200g mixed mushrooms (shiitake, button, oyster), sliced 1 cup vegetables (peas, corn, carrots) 1 onion, diced 4 cloves garlic, minced 3 tbsp oil (or sesame oil) 3 tbsp soy sauce 1 tbsp dark soy sauce 1 tsp sesame oil White pepper Green onions Method Heat wok, cook mushrooms until browned and liquid evaporates, remove Add oil, sauté onion and garlic Add vegetables, stir-fry Add rice, break up clumps Add soy sauces Add mushrooms back Season with sesame oil, white pepper Garnish with green onions Vegan note: Skip eggs, add extra vegetables or tofu for protein. 14. Bacon and Egg Fried Rice Western comfort food meets fried rice: Ingredients (Serves 2) 3 cups day-old rice 4-5 strips bacon, chopped 2 eggs 1 small onion, diced 2 cloves garlic, minced 1/2 cup frozen peas 2 tbsp soy sauce Black pepper Green onions Optional: cheese for topping Method Cook bacon until crispy, remove (leave fat in pan) Scramble eggs in bacon fat, remove Sauté onion and garlic in remaining fat Add peas, cook 1-2 minutes Add rice, stir-fry Add soy sauce, black pepper Add bacon and eggs back Top with green onions, optional cheese Westernized: Uses bacon fat for richness, black pepper instead of white. 15. Turmeric "Golden" Fried Rice Indian-spiced, colorful, healthy: Ingredients (Serves 2-3) 3 cups day-old basmati rice 1 tsp turmeric powder 1 cup mixed vegetables 1 onion, diced 2-3 green chilies, slit 1-inch ginger, minced 1/2 tsp cumin seeds 1/2 tsp mustard seeds 8-10 curry leaves 3 tbsp oil Salt Lemon juice Coriander leaves Optional: cashews, peanuts Method Heat oil, add mustard seeds and cumin until they pop Add curry leaves (careful, they splutter) Add onions, green chilies, ginger Add vegetables, cook until tender Add turmeric, salt, mix Add rice, mix gently but thoroughly (turmeric should coat evenly) Add optional nuts Finish with lemon juice, coriander Healthier option: Turmeric adds anti-inflammatory benefits, bright color. Common Mistakes and How to Fix Them Fried rice troubleshooting: Problem: Rice Is Mushy/Sticky Causes: Fresh rice (too moist), overcrowding pan, insufficient heat. Solutions: Always use day-old rice, cook in smaller batches, increase heat. Problem: Rice Burns/Sticks to Pan Causes: Insufficient oil, heat too high initially, not moving rice enough. Solutions: Use adequate oil (2-3 tbsp), start with medium-high heat then increase, keep rice moving. Problem: Bland Flavor Causes: Under-seasoning, poor-quality soy sauce, not developing "wok hei." Solutions: Don't be afraid of salt/soy sauce (but add gradually), use good soy sauce, maximize heat for char development. Problem: Vegetables Are Raw or Overcooked Causes: Adding all vegetables at once, improper sizing. Solutions: Add harder vegetables first, cook softer vegetables less, cut everything uniform size. Problem: Everything Tastes the Same Causes: Over-reliance on soy sauce for all variations. Solutions: Each variation has distinct flavoring—fish sauce for Thai, kecap manis for Indonesian, garam masala for Indian. Don't default to just soy sauce. The Bottom Line 15 types of fried rice prove this dish is infinitely adaptable—Chinese, Thai, Korean, Japanese, Indonesian, Indian, fusion, protein-based, vegetarian, vegan. Universal principles: Day-old rice, high heat, constant movement, minimal moisture, proper seasoning. Customization: Once you master technique, ingredients are flexible based on what you have, dietary needs, flavor preferences. Quick meal: 5-7 minutes cooking time once prep is done. Leftover solution: Perfect use for day-old rice and random vegetables. Ready to make fried rice? Start with Classic Egg Fried Rice (simplest). Master technique. Then explore variations. Your mushy, clumpy disasters are behind you. Welcome to properly separated, flavorful, slightly charred fried rice perfection. Or at least vastly improved fried rice. That's achievable. Now go cook. Your day-old rice is waiting. And for the love of all that is holy, don't use fresh rice. That's the hill I'm dying on. Day. Old. Rice. You're welcome.
Spicy, tangy, street-food favorite:
Indo-Chinese: Fusion cuisine developed in Kolkata's Chinese community, adapted to Indian palate.
Sweet, savory, served in pineapple shell:
Presentation: Traditionally served in hollowed pineapple shell.
Luxurious, restaurant-style:
Seafood tip: Don't overcook. Add back at end just to heat through.
Umami-rich, plant-based:
Vegan note: Skip eggs, add extra vegetables or tofu for protein.
Western comfort food meets fried rice:
Westernized: Uses bacon fat for richness, black pepper instead of white.
Indian-spiced, colorful, healthy:
Healthier option: Turmeric adds anti-inflammatory benefits, bright color.
Fried rice troubleshooting:
Causes: Fresh rice (too moist), overcrowding pan, insufficient heat.
Solutions: Always use day-old rice, cook in smaller batches, increase heat.
Causes: Insufficient oil, heat too high initially, not moving rice enough.
Solutions: Use adequate oil (2-3 tbsp), start with medium-high heat then increase, keep rice moving.
Causes: Under-seasoning, poor-quality soy sauce, not developing "wok hei."
Solutions: Don't be afraid of salt/soy sauce (but add gradually), use good soy sauce, maximize heat for char development.
Causes: Adding all vegetables at once, improper sizing.
Solutions: Add harder vegetables first, cook softer vegetables less, cut everything uniform size.
Causes: Over-reliance on soy sauce for all variations.
Solutions: Each variation has distinct flavoring—fish sauce for Thai, kecap manis for Indonesian, garam masala for Indian. Don't default to just soy sauce.
15 types of fried rice prove this dish is infinitely adaptable—Chinese, Thai, Korean, Japanese, Indonesian, Indian, fusion, protein-based, vegetarian, vegan.
Universal principles: Day-old rice, high heat, constant movement, minimal moisture, proper seasoning.
Customization: Once you master technique, ingredients are flexible based on what you have, dietary needs, flavor preferences.
Quick meal: 5-7 minutes cooking time once prep is done.
Leftover solution: Perfect use for day-old rice and random vegetables.
Ready to make fried rice? Start with Classic Egg Fried Rice (simplest). Master technique. Then explore variations.
Your mushy, clumpy disasters are behind you.
Welcome to properly separated, flavorful, slightly charred fried rice perfection.
Or at least vastly improved fried rice.
That's achievable.
Now go cook. Your day-old rice is waiting.
And for the love of all that is holy, don't use fresh rice.
That's the hill I'm dying on.
Day. Old. Rice.
You're welcome.
चॉकलेट पीनट बार खाने में बहुत ही स्वादिष्ट होती है और यह सभी को पसंद आती है, खासकर बच्चों को। इसे घर पर आसानी से बनाया जा सकता है।
घर पर ही बनाएं मोतीचूर के लड्डू
अगर आप इन क्रिस्पी पनीर स्टफ्ड पोटैटो बॉल्स को किसी पार्टी या पार्टी में परोसते हैं, तो मुझे यकीन है कि सभी लोग, खासकर बच्चे, इन्हें पसंद करेंगे। ये कच्ची कुरकुरी बॉल्स पहले से तैयार की जा सकती हैं और ये एक महीने तक फ्रीजर में अच्छी रहती हैं।
कैसे बनाए जाते हैं रोज़ कपकेक पॉप
खांडवी रेसिपी बनाने का तरीका
Easy Recipe to make Sushi
कैसे बनाएँ बेकरी जैसा काजू पिस्ता बिस्किट
दाल बाटी और चूरमा
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