A tasty vegetarian dish, great on its own or served with a chinese curry.
Ingredients For Rice
1-cup basmati rice
2 cups hot water
1 tbsp chilli sauce
1 tbsp dark Soya sauce
2 tbsp malt vinegar
2 tbsp cooking oil
2 tsp sugar
½ tsp salt
Ingredients For Vegetables
1 medium green pepper
1 medium carrot
10 French beans
1 cup grated cabbage
3 spring onions
2 tbsp oil
Salt to taste
3 medium garlic cloves
1 tsp ginger paste
1 tsp chilli paste
¼ tsp aji-no-moto
freshly grounded black pepper
1 medium carrot
10 French beans
1 cup grated cabbage
3 spring onions
2 tbsp oil
Salt to taste
3 medium garlic cloves
1 tsp ginger paste
1 tsp chilli paste
¼ tsp aji-no-moto
freshly grounded black pepper
Method for Rice
-
Wash the rice until the water is clear and soak for 1 hour.
- Heat 2 tbsp of oil, add sugar and let it caramelise. Add rice and salt. Mix with wooden spoon and cook for 2 minutes. Add Soya sauce, vinegar and chilli sauce, mix and cook for 1 minute. Add 2 cups of hot water and let water simmer. Lower the heat, cover the pan and cook for 8-9 minutes or until the time water has absorbed.
- Open the pan and mix rice with a fork. Allow rice to cool.
How to Proceed
- Chop whites of spring onions in 1” long strips and greens finely chopped for garnishing.
- Cut carrots, pepper, and green beans in long thin strips. Finely grate the cabbage.
- Heat the oil and first fry ginger and chilli paste, followed by garlic paste.
- Add whites of spring onion and pepper mix and cook for 2-3 minutes.
- Add rest of the vegetables and cook on high heat for 4-5 minutes, add salt and aji-no-moto. Vegetables need to be semi-cooked.
- Add rice and mix with wooden spoon and cook for further 3-4 minutes. Garnish with spring onion greens.
