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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 cups basmati rice, washed and soaked for 1 hour |
1/2 cup cabbage, shredded |
1/2 cup carrot, shredded |
1/2 cup red capsicum, shredded |
1/2 cup frozen peas |
4 spring onions, chopped |
4 green chilies |
2 inches ginger, chopped |
6 cloves garlic, chopped |
salt and black pepper, to taste |
soya sauce, as per taste |
Directions:
1. Boil water and cook the rice with salt until the rice is cooked.
2. Drain all the water and spread the rice to cool.
3. Take a tablespoon of oil in a wok and stir fry the cabbage.
4. Do the same with the rest of the vegetables one at a time.
5. Remove.
6. Mix the vegetables.
7. Divide the rice into 4 parts.
8. In a wok take 2 tbsp hot oil.
9. Add one-fouth of the chopped ginger, garlic and chilli.
10. When it splutters, add 1 part of the rice.
11. Stir fry until well mixed for 2 minutes.
12. Add a tsp of the soya sauce, little pepper and one-fourth of the fried vegetables.
13. Stir fry for 2 minutes until well mixed.
14. Remove and keep well covered in a pot.
15. Do the same with the rest of the rice.
16. Serve hot with chicken manchurian.
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