Ingredients:

• 4 tsp – oil
• 2 – green Onions
• 2 Cloves – Garlic
• 2 stalk -celery
• 2 – Carrots
• 2 cups – Broccoli florets
• 1/2 cup – red capsicum, chopped
• 1 tbsp – soya sauce
• 1 – Egg lightly beaten
• 3 cups – cooked Rice
• 2 tbsp – Spring onions
• 2 tbsp – chopped cashews
• Sauce:
• 3 tbsp – soya sauce
• 1 tbsp – white wine
• 1/4 tsp – ground Ginger
• 1/2 tsp – toasted sesame oil
• Black pepper powder -1tsp

Method:

1. Stir-fry the chopped onion, garlic and celery in 2 tsps of oil for 1 minute.
2. Add the remaining chopped vegetables and 1 tbsp soya sauce.
3. Stir-fry till the vegetables are still crisp but tender. Transfer to a bowl.
4. Add the remaining 2 tsp of oil to the pan.
5. Add the egg and fry it, breaking it into small pieces as it cooks.
6. When the egg is done, add back the vegetables.
7. Add the rice, breaking it up and dispensing it evenly in the pan.
8. Stir in the seasoning sauce, mixing well.
9. Adjust the seasonings to taste.
10. Transfer to a serving dish, garnish with the spring onions and cashews.

Recipe courtesy of Sify Bawarchi