Ingredients
Refrigerate rice
- 3 cups loosely packed rice
- 1/2 teaspoon oil
Fried rice
- 1 tablespoon sesame oil
- 1 tablespoon softened butter
- 2 tablespoon garlic finely chopped
- 3 tablespoon capsicum thinly sliced
- 2 cups cabbage thinly sliced
- 1/8 teaspoon sugar
- 1 teaspoon + 1/2 teaspoon soya sauce
- 1/4 teaspoon rice vinegar
- 1/2 tablespoon + 1/4 teaspoon chilli sauce
- Required salt
- 1/8 teaspoon pepper powder
Instructions
- Firstly take 3 cups of loosely packed cold rice and add oil; mix gently and keep ready
- Add oil to a wide heavy bottom wok and heat in medium-high flame
- When oil turns hot, add butter
- Furthermore, add garlic and saute well till garlic starts to change color
- Add capsicum and saute for 30 seconds
- Furthermore, add cabbage; Mix well and cook for 3 minutes till cabbage is translucent and starts to change color
- Add sugar, 1 teaspoon of soya sauce, 1/4 teaspoon of vinegar, and chilli sauce; saute for 15 seconds
- Furthermore add rice in batches and mix gently in between the addition
- Add required salt, 1/2 teaspoon of soya sauce, and 1/8teaspoon of pepper powder, and mix gently
- Furthermore, add extra chilli sauce according to your spice and mix gently
- Cook for 2-3 minutes or till you get your desired rice texture
- Turn off the stove and serve hot
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!