|10 nos||Spinach leaves|
|1 no||Onion medium ( chopped finely)|
|1 tsp||Ginger (finely chopped)|
|3 clove||Garlic (finely minced)|
|1 no||Carrot (diced)|
|1 cup||Cabbage (shredded)|
|¼ cup||Green peas|
|1 no||Green chili or 1/4 tsp sauce|
|4 cup||Cooked rice|
|2 tsp||Soy sauce (dark or 2 tsp light soy sauce)|
|1½ tsp||Salt (or to taste)|
|2 stks||Spring/green onions (finely chopped)|
|1 tsp||Black pepper powder|
Wash the spinach leaves , trim the thick stalks and chop the leaves finely. Cut the veggies in desired shape or size (thinly sliced or chopped will suit for stir-fried rice dishes). Heat a wok or kadai, keep the flame over medium high throughout the preparations. Add oil and when its hot, add chopped ginger garlic and chopped green chillies followed by mixed vegetables along with spinach greens. Sprinkle the sugar and stir -fry for about 1 minute (do not cook them till death, leave them slightly crunchy). Now add cooked cooled rice along with soy sauce, salt and pepper. If adding chili sauce instead of green chili, then use it at this stage. Throw in the chopped spring onions and stir-fry or toss till everything is combined well. (3 minutes) Switch off and serve with choice of gravy.
Yield: Serves 3 adults approx.
Always use a day old refrigerated rice or cooled rice. Warm of freshly cooked rice will become mushy and spoil the dish. Sugar will help to retain the original colour of the veggies and its optional.