Ingredients:

• 1 cup – Long grain Rice
• 1/4 cup – Beans
• 1/4 cup – Carrots (long thin sliced/ diced)
• 5 or 6 – Mushroom (diced)
• 1 Capsicum (thin sliced)
• 1 Onion (thin sliced)
• 1 cup – Cabbage (Fine thin sliced)
• 1/4 cup – Sprouts (optional)
• 1/4 cup – Spring onion (finely chopped)
• 1/8 cup – Leeks (optional)
• 1/4 cup – Garlic chives (optional)
• 5 or 6 Garlic chopped
• 1 Ginger small pieces (julienned)
• 1/4 tsp – Sugar
• 3 to 4 tbs – Sesame oil (you could use vegetable oil too)
• 3/4 tbsp – Soy sauce
• 3/4 tbsp – Chili sauce
• 1/2 tbsp – Tomato sauce
• 1/2 tbsp – Fish sauce (optional)
• 1/2 tbsp – Rice wine Vinegar
• Seasoning: 3/4 tsp – Pepper powder
• Salt according to taste
• Maggie tastemaker
• For garnish: Spring onions fine chopped
• Coriander fine chopped
• Accompaniments: Mushroom masala
• Chicken curry
• lamb fry
• Gobi/ Chicken manchurian
• Soy sauce, chili sauce, Tomato sauce

Method:

1. Cut the vegetables in similar fashion – either dice them all in same size or cut them in thin slices.
2. Soak the long grain rice and cook till it’s par boiled.
3. Make sure the rice is still a bit raw as it would get cooked again during the frying process.
4. If the rice is cooked completely in the initial stages it would become sticky and the fried rice won’t be appealing.
5. In a heavy bottom wok add oil and heat.
6. Saute onions, julienne ginger, garlic and keep stirring till caramelized and brown.
7. Add the beans, carrot, cabbage, sprouts, mushrooms and preferred vegetables one by one and saute.
8. Add the sauces & white wine vinegar and mix.
9. If you want to add meat, add it now and fry.
10. To the prepared mixture add long grain rice. Give a gentle mix to ensure the mixture is well incorporated in the rice.
11. Remove from heat and serve garnished with spring onions.

Recipe courtesy of Sify Bawarchi