Ingredients:
2 cups cooked rice,
2 tbsp chopped ginger,
250 gms cabbage, shredded,
100 gms button mushrooms, cut into halves,
2 capsicums, diced,
1 carrot, chopped,
3-4 twigs of spring onions, chopped,
2 tbsp red chilli flakes,
Sesame Oil for frying.
For Seasoning:
2 tbsp soy sauce,
Salt and pepper to taste,
For garnishing:
Chopped Celery
Method:
Heat the oil in a wok (kadhai) and fry the ginger till you smell its aroma. Add in all the vegetables and saute 3-4 minutes on medium high flame to retain their crispiness. Add the seasonings to the vegetables and stir fry till it becomes dry. Add in rice and mix well. Garnish with celery and serve with hot garlic and chilli sauce or any gravy.