Preparation Time : 10 mins
Cooking Time : 15 mins + 15 mins for cooking rice
Serves : 2
Oil – 2 tblspn
Ginger – 2 tblspn chopped finely
Garlic – 6 fat cloves chopped finely
Onions – 1 medium size chopped finely
Green Chilli – 2 chopped in diagnols
Carrots – 1 medium size chopped finely
Beans – 6 chopped finely
Capsicum – 1 chopped finely (i used green, yellow and red)
Soy Sauce – 2 tsp or to taste
Salt to taste
Sugar – 1 tsp
Ajinomoto to taste
Freshly Ground Pepper Powder – 2 tsp or to taste
Spring Onions a handful chopped finely
For Cooking Rice :
Basmati Rice – 1 cup
Water – 1 cup
Salt – 1/2 tsp
Start by cooking rice, take rice, water and salt in a pressure cooker and cook for just 1 whistle, turn off the heat and let the steam go all by itself. Open the cooker and transfer the rice to a big bowl. Fluff it up and cool it completely before using. You can cook and refrigerate the rice the day before and use it the next day.
Now for fried rice, heat oil in a wok style of pan, the flame should be on very high heat always. Add in ginger and garlic. Saute on high heat for 1 mins.
Add in onions and green chillies and saute for a quick 1 mins. This will release the aroma in the oil.
Add in salt, sugar and saute for 30 sec.
Add in carrots and beans and saute on high heat for 5 mins. The veggies will be cooked and shrink in this time.
Add in capsicum now and toss for just 2 mins.
Add in soy sauce and pepper powder. Toss once.
Add in cooked rice and fry for 5 mins.
Add in spring onion and mix once and serve@@@@@@@@@@@@@@@