salt and black pepper (I used white pepper powder)
Serving Size: 1 (103) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 98 g36 %
Total Fat 11 g16 %
Saturated Fat 1.6 g8 %
Cholesterol 0 mg
Sodium 181.1 mg
Dietary Fiber 2.6 g10 %
Sugars 1.7 g6 %
Protein 4.6 g
Soak Basmati rice for 15 minutes and cook adding 1 1/2 cups of boiling water and a tsp of oil. Fluff it with a fork and spread it on a plate to cool.The cooked grains should be separate.
Finely chop beans, carrot, capsicum and spring onion greens.
Mince garlic and ginger.
Shred cabbage into thin fine strip.
Heat oil in a pan, when the oil is very hot, add garlic and ginger, saute for a few seconds.Then add beans and fry for a few seconds, followed by carrot, cabbage, capsicum and spring onion greens. (Add vegetables in the same order).
All the vegetables should be sauteed on high flame and continuous stirring is necessary as we want the vegetables to be crunchy and not fully cooked.
Add cooked rice, soya sauce, vinegar, needed salt and pepper. Mix well and serve hot.
The whole procedure should be done on high flames.
Chopping the vegetables finely is very important.
I did not add soya sauce as I prefer to have without it but you can add soya sauce according to your taste to make it more Chinese.
Adding finely chopped mushrooms along with vegetables makes it even more delicious.
Using olive oil adds more flavor but you can also use any refined oil. Buy Olive oil which is meant for cooking purpose.