Ingredients
- For rice:
- Short grain rice – 2½ cups
- Dry red chillies – 5 to 6
- Garlic – 8-10 cloves (peeled)
- Water for boiling
- Chilli garlic paste
- For stir fry:
- Oil – ¼ cup
- Minced garlic – 2 teaspoons
- Minced ginger – 1 teaspoon
- White pepper – ½ teaspoon
- Finely chopped onions – ¼ cup
- Finely chopped beans – ¼ cup
- Finely chopped carrots – ¼ cup
- Finely chopped red capsicum – ¼ cup
- Finely chopped yellow capsicum – ¼ cup
- Finely chopped green chilli – 1
- Chopped spring onion greens – 2 tablespoons
- Chilli garlic paste – 2 tablespoons
- Soy sauce – 1 teaspoon
- Vinegar – 1 teaspoon
- Sugar – 1 teaspoon
- Salt – 1 teaspoon
Method
For rice:
1. Wash and rinse the rice at least three times with room temperature water.
2. Drain the water and keep it aside.
3. Boil water in a heavy-bottomed pot.
4. Ensure enough water to submerge the rice completely.
5. Add the washed rice to boiling water.
6. Cook on medium heat for a few minutes till rice is 95% cooked.
7. Turn off the heat and drain the rice into a strainer.
8. Spread the rice on a tray using a spoon.
9. Allow all the extra moisture to evaporate.
10. Bring the rice down to room temperature.
For chilli garlic paste:
11. Soak dry red chillies in hot water for 10 minutes.
12. Drain the water and grind the chillies with garlic into a fine paste while adding little water.
For stir fry:
13. Heat oil in a wok.
14. Add the chilli garlic paste.
15. Stir fry for 2-3 minutes.
16. Add ginger, green chillies, onions and garlic.
17. Sauté for a minute.
18. Add the beans, carrot and capsicum.
19. Continue to stir fry for 3-4 minutes.
20. Add the cooked rice, vinegar, soy sauce, sugar, salt and white pepper.
21. Sauté on high heat for 2 minutes and toss well.
22. Garnish with spring onions.
23. Serve hot.
