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.