The rice is a little spicy but healthy too because of all the veggies used.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Medium or long grain rice : 1 1/2 cups
Cabbage: 1 cup shredded
Carrot: 1 cut in julienne strips
Green pepper/Capsicum: 1/2 sliced thinly
Peas : 1/2 cup
Bamboo shoots: 1/4 cup (optional)
Schezwan Sauce: 3 1/2 tablespoons
Salt to taste
Cook rice and cool it off for at least 30 minutes.
Heat 3 tablespoons of oil in a wok or a wide pan on high heat and add all veggies. Sauté them for 4-5 minutes until
the veggies are done. Add rice, salt and Schezwan sauce and mix well. Fry for 2-3 minutes on medium flame.
Turn off the stove and serve hot.