Friday 28 March 2014

Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 4
1.5 cup basmati rice or medium to long grained rice
2 tbsp olive oil
2 onions chopped
2 flakes garlic chopped 
2 green chilies chopped
1 medium size carrot, finely chopped or shredded
1 small capsicum, finely chopped
8-10 french beans, thinly sliced diagonally or finely chopped
½ cup finely chopped or shredded cabbage (optional)
5-6 button mushrooms, sliced or finely chopped(optional)
1 tsp chili sauce/schezwan sauce
1 tbsp soy sauce or as required for the desired colour
1 tsp vinegar
salt to taste 
black pepper to taste
1/2 tsp ajinomoto (optional)


  1. Soak, drain and boil rice in 4 to 5 cups water, till the grains are almost cooked (just tender but not over cooked).
  2. Strain the extra water and let the rice cool completely. Keep the rice aside.
  3. Chop the veggies and keep aside.
  4. Heat oil in a wok or a pan. Splutter the green chilies.
  5. Add the garlic and onions and stir fry till they are transparent in colour.
  6. Now add all the other vegetables and stir fry on a high flame for a minute.
  7. Add salt, pepper, ajinomoto and rice.  
  8. Add all the sauces and vinegar.
  9. Stir fry for 2 minutes.
  10. Garnish with spring onions and serve hot with cottage cheese in garlic sauce, sweet and saur vegetablesmanchurian.   

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