Ingredients
2 cups cooked rice (preferably cooled and refrigerated for a few hours)
1 tablespoon oil
1 small carrot, finely chopped
1/2 cup cabbage, finely shredded
1/4 cup green beans, finely chopped
1/4 cup green peas
1 small capsicum (bell pepper), finely chopped
2 spring onions, chopped (separate white and green parts)
1 tablespoon soy sauce
1/2 teaspoon black pepper powder
Salt to taste
1 tablespoon oil (for stir-frying)
Preparation
Cook 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 suggestions
Pair 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.
