Super easy, delicious & nutritious one-pot meal that is perfect for kids. Serve it for a party or pack it in your lunch box!
Course Main Course
Cuisine Indo Chinese
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
3fat cloves of garlicfinely minced
1egglightly beaten (optional)
1/4cupcarrotscut into thin strips
1/4cupbaby corncut into strips
1/4cupbutton mushroomssliced
14cupgreen bell peppercapsicum, deseeded and cut into thin strips or finely chopped
1/4cupsugar snap beans or french beanscut into 1" pieces
1tablespoonspring onion greens
5cupscookedwhite rice (a day old works best)
1/2teaspoonrice wine vinegar or regular vinegar
1teaspoonlight soy sauce
1teaspoonsesame oil
2tablespoonsvegetable oil
salt & pepper to taste
Instructions
Heat oil in a wok or kadai and on a medium-low heat, fry the beaten egg and quickly scramble and cook it until just done. Do not overcook. Remove on a plate.
Add some more oil to the wok and on a medium heat fry the garlic for a few seconds before tossing in the carrot strips. Fry on a high heat till the colour changes from bright orange to a paler shade.
Toss in the baby corn and sugar snap beans or french beans and continue to cook on a high heat for another minute.
Finally, add the mushrooms and the bell peppers and fry for about half a minute.
Add the cooked rice, salt, pepper, sesame oil, soy sauce and vinegar and toss everything together on a high heat till everything is mixed well.
Garnish with spring onion greens & serve hot with any accompaniment of your choice