Ingredients
The following ingredients have 3 Servings
- 1 cup cooked and cooled rice
- 1.5 cup chopped vegetables (carrot, cabbage, beans, bell peppers, babycorn, spring onion whites)
- 1 onion (thinly sliced)
- 6-7 dried red chilies
- 1/2 teaspoon minced garlic
- 2 teaspoons soy sauce
- 2 teaspoons vinegar
- 1 teaspoon pepper powder
- Salt
- 2 tablespoons sesame or olive oil
Instruction
- Cook rice such that the grains are separate. Cool thoroughly.
- Heat 2 tablespoons sesame oil in wok or kadai. Once the oil reaches smoking point, add the dried red chilies and keep the flame in medium. Saute the chilies very well until they turn dark.
- Add minced garlic and chopped onions. Saute for 3-4 minutes.
- Add the chopped vegetables and saute in high flame for 4-5 minutes.
- Add soy sauce, vinegar, pepper powder and salt. Mix well and saute for another 3-4 minutes.
- The vegetables should be only 70% cooked and crunchy.
- Add cooled rice and toss quickly. Remove from flame and serve singapore fried rice hot.
