Ingredients - Serves 4
- 1½ cups long-grain rice
- 1 cup mixed vegetables, finely chopped (carrots, spring onion bulbs, green capsicum, red capsicum, green beans, cauliflower and green peas)
- 1 cup bean sprouts
- 4 tbsp oil
- 2 cloves (or 3 g) of garlic, finely chopped
- 1 tbsp sesame seeds
- 1 tsp dry ginger powder
- 1 small red chilli, chopped
- ½ tsp paprika, optional
- Soy sauce, to taste
- a few wedges of lemon
Steps
- Cook the rice separately
- Spread out on a large tray and let it cool
- Heat oil in a large wok. Fry the garlic and all the vegetables on high heat for 3 minutes
- Add the sesame seeds, ginger powder, red chilli, paprika and mix well
- Turn off the heat and add the rice and soy sauce to taste
- Serve hot with a wedge of lemon
An {electric rice cooker} can be useful
By Sirisha Tadimalla on