Ingredients

• Rice:
  • Short grain rice – ¾ cup
  • Salt – 1 tablespoon
  • Water for boiling
• Stir fry:
  • Oil – 2 tablespoons
  • Minced garlic – 1 tablespoon
  • Minced ginger – 1 tablespoon
  • Finely chopped celery – 2 tablespoons
  • Soy sauce – 2 teaspoons
  • Finely chopped green chillies – 1 to 2
  • Vinegar – 1 teaspoon
  • Diced carrots – ⅓ cup
  • Diced bell peppers – ⅓ cup
  • Diced beans – ⅓ cup
  • Diced mushrooms – ½ cup
  • White pepper – 1 teaspoon
  • Salt – 1½ teaspoons
  • Sugar – ½ teaspoon
  • Spring onion greens – 2 tablespoons (sliced into small pieces)

Method

Rice:

1. Wash and rinse the rice with water at least 3 times.

2. Drain the water and keep the rice aside.

3. Heat water in a heavy-bottomed pot.

4. Boil the water.

5. Completely submerge the rice in the water.

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

7. Then, turn off the heat.

8. Drain the rice and strain well.

9. Spread the rice on a tray using a spoon.

10. Let the extra moisture evaporate and the rice cool down.

Stir fry:

11. Heat oil in a large wok.

12. Add sliced garlic, celery, ginger and green chillies.

13. Fry on a medium heat for 1 minute.

14. Add beans, carrots and mushroom.

15. Stir fry on high heat for 2 minutes. Stir frequently.

16. Add mixed bell peppers.

17. Sauté for another minute.

18. Lightly fluff the cooled rice and add it to the wok.

19. Add soy sauce, salt, vinegar, white pepper and sugar.

20. Mix all the ingredients.

21. Stir fry on high heat for 2–3 minutes.

22. Garnish with spring onion greens.

23. Serve hot.