📝 Ingredients:


  •  Cooked rice – 2 cups (preferably cooled)  
  •  Carrots (chopped) – 1  
  •  Beans – 5–6 (chopped)  
  •  Cabbage – ½ cup (shredded)  
  •  Onion – 1 (sliced)  
  •  Garlic – 2 cloves (chopped)  
  •  Soy sauce – 1 tbsp  
  •  Salt & Pepper – to taste  
  •  Oil – 2 tbsp  
  •  Spring onions – for garnish (optional)


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👩‍🍳 Instructions:

1. Cook the rice: First, cook 2 cups of rice with slightly less water than usual to keep it non-sticky. Once cooked, let it cool completely or refrigerate for a few hours (best if made with leftover rice).


2. Prepare vegetables: Chop carrots, beans, cabbage, and onion into small pieces. Mince the garlic. You can also add capsicum, peas, or corn as per your choice.


3. Heat the pan: Add 2 tbsp of oil to a large wok or pan. Use high flame for stir-frying to keep the veggies crunchy.


4. Sauté garlic and onion: Add chopped garlic and sliced onion. Sauté until the onion becomes soft and the garlic gives a nice aroma (about 1–2 minutes).


5. Add vegetables: Add chopped carrots, beans, and cabbage. Stir-fry for 3–5 minutes on high flame while continuously tossing to avoid burning.


6. Season the veggies: Add a pinch of salt and pepper to the vegetables while stir-frying to enhance the flavor.


7. Add the rice: Once vegetables are cooked but still crisp, add the cooled rice. Gently mix it with the vegetables using a spatula, making sure not to mash the rice.

8. Add sauces: Pour 1 tbsp of soy sauce over the rice. You can also add a little chili sauce or vinegar for extra taste (optional). Mix everything well.


9. Final seasoning: Taste and adjust salt and pepper. If needed, add a few drops of sesame oil for aroma.


10. Garnish and serve: Sprinkle chopped spring onions on top and serve hot with chili paste, fried egg, or any curry you like.

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🍽️ Tips:


  • Use day-old rice for best texture.  
  • Can add scrambled egg or tofu for extra taste.  
  • Goes well with chili paste or curry.