Mar 30, 2010
Rice -- 1 cup
Salt -- 1/2 teaspoon
Oil -- 1 teaspoon
Oil -- 2 tablespoons
Garlic -- 1 teaspoon (chopped)
Celery -- 2 tablespoos ( chopped)
Vegetables -- 1 cup (like carrots, capsicum, cabbage)( finely sliced)
Bean sprouts -- 1/2 cup
Schezwan sauce -- 2 tablespoons (or to taste)
salt to taste
Wash and soak rice for 20 minutes. (I have used jeera rice here which is aromatic as well as medium grain.)
Bring water to boil and add salt and oil in it. Pour the rice in and cook until cooked but firm and each grain seperate.
Now drain it and run cold water and make sure no water is left in the rice.
Keep it aside.
Heat oil in a pan. Add garlic and brown it.Add celery, vegetables and saute for 2 to 3 minutes.
Now add the schezwan sauce and cook for one more minute.Add the rice, bean sprouts and salt and mix well.
Toss for a minute until all the ingredients are mixed nicely.