Ingredients:

• Rice – 100 g
• Carrot – 2
• Capsicum – 2
• Peas (Fresh/Frozen) – 50 g
• Spring onions – 2 stalks
• Onions (medium-size) – 2
• Cabbage – 50 g
• Soya sauce – 1 tsp
• Ajinomoto – 1 tsp
• Sugar – 1 tsp, caramelized i.e. heated till brown
• Pepper powder – 1.5 tsp
• Salt to taste

Method:

1. Cook the rice and spread on a plate to cool to ensure the grains do not stick. Do not overcook the rice.
2. Chop the vegetables into very small pieces.
3. Heat oil in a kadai and fry onions till they are light brown.
4. Add carrot and peas.
5. Once the carrot is half-cooked, add capsicum, salt and ajinomoto.
6. After the vegetables are half-cooked, add rice, soya sauce, cabbage, chopped spring onions, caramelised sugar and pepper powder.
7. Serve with chilli water & sauce.

Recipe courtesy of Sheela