Ingredients
| Basmati/long grain rice | 1 cup |
| Cabbage,chopped | 1 cup |
| Carrot | 1 no., small |
| Capsicum | 1 no., small |
| Spring onion | 6-7 sprigs |
| Pepper | 1 & 1/4 tsp |
| Soy sauce | 1 tsp |
| Ajinomoto(optional) | 1/2 tsp |
| Salt | As needed |
| Olive oil | 3-4 tblsps |
Method:
- Soak basmati rice for an hour(optional) and cook rice : water 1 : 2 ratio. Cool and make the grains separate.
- Cut the veggies as long thin strips as shown in the picture. Chop the base white part of spring onion and the green part separately.
- Edited to Add: This is the way I julienned the carrots..Click to enlarge the picture.Hope it is clear to understand.
- Heat a broad pan and add the olive oil. First add the white part of the spring onion and then carrot,cabbage and capsicum,in order one by one,frying each for a minute. (add ajinomoto at this stage,if wanted)
- Lastly add the pepper and soya sauce and give it a stir.Add the spring onion green part and give it a stir. All the process has to be done in high flame.
- Transfer this to the cooled rice along with salt and mix well. Eat hot !!
Notes:
- I used freshly ground black pepper powder, you can substitute with white pepper powder.
- Dont over fry the veggies,retain its colour and crunchiness.
- Be liberal in adding olive oil. Always eat hot!!
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