Preparation time: 30 minutes
Cooking time: 20 minutes

A favorite Indo Chinese rice preparation loved all across the country.
Serves: 4

300g rice
10 cloves garlic
2 spring onions
2 medium carrots
1 medium capsicum (green bell pepper)
1 ½ tbsp. refined oil
1 tsp light soya sauce
1 tsp vinegar
1 ½ tsp salt
1 tsp white pepper powder

Wash and soak the rice for ten minutes. Meanwhile put 2 liter water to boil in a pan. When the water comes to a boil, add the rice and cook the rice. Remove the rice when ¾th cooked. Drain and set aside to cool. Finely dice the carrots and the capsicums. Finely slice the spring onion bulbs and the greens separately. Mince the garlic. Heat oil in a wok. Add the crushed garlic and saute till golden brown in color. Add the sliced onions, carrots and the capsicums and stir fry over high heat for 2 minutes. Add the rice, oniongreens, soy sauce, vinegar, white pepper powder and stir fry over high heat for 3 minutes. Serve hot.

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