Ingredients

• Rice – 2½ cups
• Water – For boiling
• Chilli garlic paste:
  • Peeled garlic cloves – 8 to 10
  • Whole dry red chillies – 5 to 6
• Stir fry:
  • Oil – ¼ cup
  • Minced ginger – 1 teaspoon
  • Minced garlic – 2 teaspoons
  • Finely chopped carrot – ¼ cup
  • Finely chopped green chillies – 2
  • Finely chopped onion – ¼ cup
  • Finely chopped beans – ¼ cup
  • Finely chopped red capsicum – ¼ cup
  • Finely chopped yellow capsicum – ¼ cup
  • Chilli garlic paste – 3
  • Vinegar – 1 teaspoon
  • Low-sodium soy sauce – 1 teaspoon
  • Chopped spring onion greens – 2 tablespoons
  • Salt – 1 teaspoon
  • Sugar – 1 teaspoon
  • White pepper – ½ teaspoon

Method

Rice:

1. Wash and rinse the rice thoroughly to remove excess starch.

2. Drain the water and keep aside.

3. Heat water in a heavy-bottomed pot.

4. Bring to a boil.

5. In boiling water, add the washed rice.

6. Cook on medium heat till the rice is 95% cooked.

7. Once cooked, turn off the heat.

8. Drain the rice into a strainer and strain well.

9. Spread it on a tray.

10. Allow the rice to cool down.

Chilli garlic paste:

11. Soak dry red chillies in hot water for 10 minutes to soften them enough to grind.

12. Drain the water.

13. Grind the chillies with garlic to a fine paste. Add a little water if required.

Stir fry:

14. Heat oil in a wok.

15. Add the chilli garlic paste.

16. Stir fry for 2–3 minutes.

17. Add garlic, ginger, onions and green chillies.

18. Sauté for a minute.

19. Add the carrot, beans, and capsicum.

20. Stir fry for 3–4 minutes.

21. Add the cooked rice, vinegar, soy sauce, white pepper, salt, and sugar.

22. Sauté on high heat for 2 minutes. Toss well.

23. Garnish with spring onions.

24. Serve hot.