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Long-grain rice - 1 ½ cups
Water - 6 cups
Carrot - 1 medium
French beans - 12
Capsicum - 1 small
Cauliflower - !/2 cup tiny flowerettes
Spring onions - 2
Spring onion tops - 1 cup (finely chopped)
Oil - 4 tbsp
Aji no moto - ¼ tsp ( optional)
Soya sauce - 4 tbsp
Wash the rice.
Boil the water & add the rice & 1 tsp salt.
Cook, uncovered over a medium flame, stirring occasionally, until the rice is just tender, but not overcooked.
It is very important that every grain of rice should be separate.
Drain the rice & allow it to stand till absolutely cold.
Scrape the carrot & string the french beans.
Drop the both into boiling water to which ½ tsp salt is added, for 1 mte.
Drain, cool, then dice the carrot, beans & capsicum.
Peel the onions & chop.
Heat the oil in a wok & stirfry the onion & cauliflower over a high flame for 1 mte.
Add the carrot, beans, capsicum, ajinimoto ( if you are using it ) & salt.
Stir fry over a high flame for 2 mts.
Add rice, soya sauce & spring onion tops.
Stir fry over a high flame for 3-5 mins.
Serve with vinegar chillies & chilli sauce.
If preferred, soya sauce may be omitted.