French beans: 100gms
Carrot: 1 small
White cabbage: 1cup
Spring onion: 2
Green capsicum: 1
Rice: 1 cup
Soya sauce: 2-3 tbsp
Green chili sauce: 2-3 tbsp
Rice vinegar: 1/2 tbsp
Salt to taste
Chinese salt: small pinch
Oil: 1 large spoon
Wash and soak rice for 2 hours.
Wash, trim the ends of green/french beans. Fine chop them. Peel, wash and fine chop carrot.
Keep carrot and beans in the freezer for 2 hours. This will really enhance the taste of vegetable and will add a crunch when you bite into them after cooking.
Peel and fine slice onions. Wash and fine slice cabbage as well as capsicum. Wash spring onions, and fine chop it.
Keep the leaf part separate. Cook rice in boiling water, once cooked, run it under cold water and rise all the water. This will allow rice grain to stay separate from each other.
For best results, take the metal wok and allow it to heat until smoke comes out of pan.
If you don't have metal one, use the normal or non stick one. Keep it on high flame and keep everything ready to go in wok.
Add oil to pan. Add Chinese salt and onions, stir for 1 minute. Add capsicum and stir for a minute.
Add carrot and beans, stir for 2 minutes and add cabbage. Stir for further minute.
Once vegetables starts to get soft, add sauces, salt to taste. Go easy while adding. It is better to add less and adjust in the end depending on rice quantity.
Add cooked rice to the vegetables and stir well. Add rice vinegar and mix well. Turn the heat off.
Garnish with spring onions and serve hot.
The same recipe can be used for schezwan fried rice. Add schezwan sauce to the rice except for green chili sauce.
This dish is usually served with manchurian. Yumm! I am getting hungry :). Hope you enjoy this.