2cup (500 gm)Basmati or long grain rice, soaked for 20 minutes or as per instructions on the packet.
Saltas needed to boil rice
Few drops of lemon juice
Seasoning
3tablespoonoil, preferably sesame oil
1tablespoongarlic chopped or paste
1chicken cube/bullion
1-2tablespoongreen chillesfinely chopped
½teaspoonblack pepper
1cup carrotfinely chopped or match stick
1cupcabbagefinely chopped
½cupcapsicumfinely chopped
1tablespoonsoy sauce
½tablespoon vinegar
½ teaspoon sugar
1cupgreen onionthinly sliced
Instructions
Wash and soak rice in water for 20 minutes.
Fill a half of a large pot with water and add salt as required.(The water should have soupy salt level.) Also add a few drop of lemon juice.
Bring water to boil then add soaked rice and cook for 7-10 minutes (or as per instructions on packet) until rice is 80% cooked. Strain rice in a colander, let it cool completely. (Cold rice are best for stir fry.)
In same pot, heat oil and add garlic, chicken cube, pepper, and green chillies.
Fry for a few seconds. Then add chopped carrots, cabbage, capsicum, soy sauce, vinegar, and sugar. Mix well and fry for 1 minute.
Add the rice and green onions. Fry on high heat for about 2 minutes. Stir rice every few seconds with big strokes and mix carefully by turning the rice up and down with a spatula. (Aim for 8-10 strokes.)
Now reduce heat to medium. Cover pot tightly and cook for 4-5 minutes until rice are thoroughly heated then serve.
Notes
Notes: You may also add more ingredients like green peas, corn, French beans, cashew, fried eggs, or stir-fried chicken.