A fiery combination of red and green chillies with vibrant green coriander leaves not only makes this rice a treat for the eyes but also for the palate. Serve this with a simple stir fry/ or a saucy chinese dish to make a satisfying meal.

Serves: 4
Cooking Time: 20 minutes           Preparation Time:20 minutes

Ingredients

• 2 cups long grained rice
• 1 teaspoon finely chopped garlic
• 1 whole fresh red chilli, sliced
• 1 green chilli, sliced
• 1/4 teaspoon black pepper
• 1 teaspoon soya sauce
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped cabbage
• 3 tablespoons freshly chopped coriander leaves
• 1/4 cup chopped spring onions
• 4 tablespoons oil
• Salt to taste

Method
Wash the rice and soak the rice in 3 cups of water for 30 minutes. Drain the water.

Transfer the rice to a cooking pan and cook with 4 cups of water, salt and 2 tablespoons of oil. Simmer it covered for 15 minutes or until you see the water has been absorbed by the rice. Turn off the heat at this point. Note The rice should not be over cooked, has to be 90% cooked.

Allow the rice to cool completely. For chinese rice, a rice that is made a day old is better, as it has the perfect texture.

Heat 2 tablespoons of oil in a wok; add the garlic, spring onions, carrots and cabbage. Stir fry on high heat for a few minutes.

Add the chillies and saute for a few more minutes.

Now finally add the soy sauce, coarinder leaves, salt and rice. Mix well.

Serve hot with a saucy and tangy vegetable.

Filed under: Chinese

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