Tuesday, 29 November 2011


2 1/2 cups Steamed Rice,
3 small onions, chopped,
2 tsp Ginger Garlic paste,
1 red chilli, finely chopped,
1/2 capsicum, thinly sliced,
1/4 cup boiled green peas,
1 tomato, cut into 8 pieces,
2 to 3 small brinjals, cubed,
1 cup bean sprouts,
6 baby corns, sliced diagonally.
2 tbsp Tomato ketchup,
2 tbsp Soya sauce,
1 tbsp oil,
salt to taste.


Heat the oil in a wok over high heat. Add the Ginger garlic paste, onions and chili. Stir it until the Onions have softened.

Add brinjals in it and stir again. Then add the green peas, capsicum, tomato, baby corn and bean sprouts. Stir it properly for 3 minutes. Add the rice, and lift and stir it with two spoons for almost 4-5 minutes, until no more steam is released.

Stir it in the Soya sauce and Tomato ketchup.

Garnish with lemon wedges and chopped corriander.



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