AuthormaldivescookIngredients
2 cups of boiled long grain (Basmati) rice – cooled down
1 medium sized onion – finely chopped
½ cup leeks – finely chopped
1 medium sized capsicum – finely chopped
2 tbsp boiled or frozen peas
2 tbsp carrots – diced
1 tbsp mushrooms – sliced
1 tsp ginger paste (or ground ginger)
1 tsp garlic paste (or ground garlic)
1 tsp black pepper powder
1 tbsp vinegar
½ tbsp chili sauce
1/4 tsp Ajinomoto (optional)
1 & ½ tsp Soy Sauce
2 tsp Oil
Salt to taste
Directions
1
Heat the oil in a non-stick wok or pot and add the chopped onions and leeks. Sauté until they turn translucent.
2
Add the ginger, garlic and capsicum. Fry for about two minutes.
3
Add the vegetables, (you may add to or change the vegetables listed in the ingredients)
4
Cook for another 2-3 minutes or until the vegetables turn crispy
5
Add the salt, pepper (and Ajinomoto, if you want). When adding salt, remember that soy sauce is also salty. Mix well.
6
Add the rice, and the sauces (soya sauce & chili sauce) and vinegar. Mix well.
7
Stir-Fry for another 2-3 minutes, the rice will become a bit crisp and serve hot.
Ingredients
2 cups of boiled long grain (Basmati) rice – cooled down
1 medium sized onion – finely chopped
½ cup leeks – finely chopped
1 medium sized capsicum – finely chopped
2 tbsp boiled or frozen peas
2 tbsp carrots – diced
1 tbsp mushrooms – sliced
1 tsp ginger paste (or ground ginger)
1 tsp garlic paste (or ground garlic)
1 tsp black pepper powder
1 tbsp vinegar
½ tbsp chili sauce
1/4 tsp Ajinomoto (optional)
1 & ½ tsp Soy Sauce
2 tsp Oil
Salt to taste