← Nouns Cooking · Indian

Ingredients

• 600 g cooked, cold basmati rice (about 250 g raw), ideally a day old
• 2 tbsp Vegetable oil
• 1 tbsp Garlic, finely chopped
• 2 tbsp Celery, finely chopped (optional)
• 4 Spring onion, whites and greens chopped separately
• 1 Carrot, finely diced
• 60 g Green beans, finely chopped
• ½ Bell pepper, finely diced
• 100 g Cabbage, finely shredded
• 3 tbsp Schezwan sauce (Indo-Chinese chilli-garlic sauce)
• 1 tbsp Soy sauce
• 1 tsp White vinegar
• ¼ tsp White pepper
• ½ tsp Salt

Method

1. Break up the cold rice with your fingers so there are no clumps.
2. Heat the oil in a wok over the highest heat. Stir-fry the garlic, celery and spring onion whites for 30 seconds.
3. Add the carrot and beans and toss for 2 min, then the pepper and cabbage for 1 minute, keeping them crisp.
4. Add the schezwan sauce and stir for 30 seconds so it sizzles in the oil and turns fragrant.
5. Tip in the rice with the soy sauce, vinegar, white pepper and salt. Toss over high heat for 2–3 min, until every grain is red, hot and a little toasty.
6. Fold in the spring onion greens and serve with veg Manchurian or chilli chicken.

Tips

• Freshly cooked rice turns mushy; spread it on a tray to cool and dry, or use leftovers. Refrigerate cooked rice within 1 hour and use within a day.
• Check the schezwan sauce label: most are vegan but contain soy and sometimes wheat.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali My Food Story Hebbar's Kitchen