Ingredients:

• 1 cup – long grain Rice
• 1/4 cup – soya granules
• 1/4 cup – chopped bell peppers, Capsicum
• 1/4 cup – onions, cubed and layers
• Handful – Green peas
• Cabbage or Cauliflower
• Carrots, chopped
• 1 tsp – Vinegar
• 1 tbsp – Ginger or Garlic minced
• 1/8 tsp – pepper powder
• 3 tbsp – Olive oil or sesame oil
• 1 tsp – Chinese cooking wine or 1 tbsp Ginger wine
• 1 tbsp – peri peri or chilli Garlic sauce
• 1 tbsp – dark soya sauce

Method:

1. Soak soya granules in hot water till they turn soft.
2. Squeeze the excess water and rinse them thoroughly with cold water and squeeze out water so that no water is left in the granules
3. Marinate soya granules with sauces and set aside
4. Soak rice for 30 mins and cook so that the rice does not turn mushy, cool it on a wide plate
5. Heat a wok with oil, add minced ginger or garlic, saute for a minute.
6. Add onions, saute quickly on high heat for 2 mins
7. Add marinated soya granules, fry on high for 2 mins.
8. Simmer the heat, cover and cook till the granules are cooked thoroughly
9. Make sure there is not much moisture in the soya.
10. Add the vegetables like cabbage or cauliflower, carrots, green peas, capsicum and sprinkle some salt and fry till the capsicums turn slightly soft and yet crunchy
11. Add vinegar, rice, pepper powder and spring onions.
12. Mix and fry on high for 2 to 3 mins
13. Serve hot.
14. Recipe courtesy: Swasthi’s Indian Food Blog