Ingredients2 cups cooked rice (preferably cooled and refrigerated for a few hours)1 tablespoon oil1 small carrot, finely chopped1/2 cup cabbage, finely shredded1/4 cup green beans, finely chopped1/4 cup green peas1 small capsicum (bell pepper), finely chopped2 spring onions, chopped (separate white and green parts)1 tablespoon soy sauce1/2 teaspoon black pepper powderSalt to taste1 tablespoon oil (for stir-frying)
PreparationCook the rice until just done.Spread it on a plate or tray and let it cool completely.Refrigerate for at least 1–2 hours if possible. This helps keep the grains separate.Heat 1 tablespoon oil in a wok or large pan on high heat.Add the spring onions and sauté for 30 seconds.Add carrots, beans, peas, cabbage, and capsicum.Stir-fry for three to four minutes until the vegetables are slightly tender but still crunchy.Add soy sauce, black pepper, and salt.Mix well and cook for about 30 seconds.Add the cooled rice to the pan.Gently toss everything together so the rice grains do not break.Stir-fry for 2–3 minutes on high heat.Serve hot.
Serving suggestionsPair with vegetable Manchurian, chili paneer, or a simple vegetable gravy.You can also add paneer, tofu, mushrooms, or sweet corn for extra flavour and nutrition.