Rice-min

For The Garnish

Lemon wedges Chopped coriander (dhania)

  1. Heat the oil in a wok, include the onions, garlic, ginger and red bean stew and broil for a couple of minutes.
  1. Add the capsicum, peas, tomato, brinjals erase, child corn and bean sprouts and cook on a medium fire for 1 to 2 minutes.
  1. Add the rice, ketchup, soya sauce and salt and blend well and cook on a medium fire for 2 minutes.
  1. Serve hot decorated with lemon wedges and coriander.

Ingredients

  • 2 1/4 cups steamed rice (chawal)
  • 1/4 cup finely chopped onions
  • 1/2 tsp finely chopped garlic (lehsun)
  • 1/2 tsp grated ginger (adrak)
  • 1 tsp finely chopped red chillies
  • 1/2 cup thinly sliced capsicum
  • 1/4 cup boiled green peas
  • 1/4 cup tomato cubes
  • 1 cup bean sprouts
  • 1/2 cup blanched and diagonally cut baby corn
  • 2 tbsp tomato ketchup
  • 1/2 tsp soy sauce
  • 1 tbsp oil
  • salt to taste