|6 stks||Asparagus (julienned)|
|1 no||Onion (cut lengthwise )|
|1 no||Carrot (julienned)|
|1 cup||Cabbage (shredded)|
|1 cnt||Mixed bell peppers (cut lengthwise)|
|1 no||Green chili (finely chopped)|
|2 clove||Garlic (finely minced)|
|1 inch||Ginger (finely minced)|
|1 tsp||Soy sauce (dark or 2 tsp light soy sauce)|
|1 tsp||Salt (or to taste)|
|1 tsp||Black pepper powder|
|¼ cup||Spring/green onions (finely chopped)|
|4 cup||Cooked basmathi rice.|
Two cups of raw rice yields roughly 5 to 5 1/2 cups of cooked rice. You can either cook them in your rice cooker or stove top with half the salt and cool it completely before making this dish. A day old refrigerated rice always suits well for any fried rice. Wash the asparagus and trim the thick stalks at the bottom, everything else are completely edible. Cut them into thin strips, mince the green chili, ginger and garlic, shred the cabbage, chop the green onion, slice the onions and peppers into thin strips as shown.
Heat a wok or wide kadai, keep the flame on medium high and keep it running on the same setting throughout the process. Heat up the oil, add all the veggies excluding spring/green onions. Add sugar, dash of pepper and salt. Stir-fry for few minutes or until the veggies look slightly wilted but firm. (Since everything is cooked on high flame, it takes less than 2 minutes to cook the veggies) Add the cooked rice, remaining salt and pepper and soy sauce. Stir-fry until its well incorporated. Garnish with chopped spring onions and serve hot with choice of gravy.
Yield: Serves 3 approx.
Why other veggies included here???? Whenever introducing a new dish to my family, I always throw in some familiar veggies, which paves way for a comfortable intake. You can very well use just onions, green chili, ginger garlic and asparagus for this dish.
Scrambled eggs and choice of cooked meat can be added for non-veg version.