Ingredients
Cooked rice (preferably day-old) – 2 cups
Onion – ½ cup, finely chopped
Carrot – ½ cup, finely chopped
Beans – ¼ cup, finely chopped
Capsicum – ½ cup, chopped
Spring onion – 2 tbsp, chopped
Garlic – 1 tbsp, finely chopped
Soy sauce – 1 tsp
Vinegar – ½ tsp
Pepper powder – ½ tsp
Oil – 2 tbsp
Salt – to taste
Execution
1. Prep the Rice
Cook rice earlier and let it cool completely.
Rice should be separate and non-sticky.
2. Stir-Fry the Veggies
Heat oil in a wok or wide pan.
Add garlic → sauté till fragrant.
Add onions, carrot, beans, capsicum → fry on high flame for 2–3 mins (keep them slightly crunchy).
3. Mix the Rice
Add rice, soy sauce, vinegar, pepper & salt.
Toss gently on high heat for 2–3 minutes.
Add spring onion greens and mix.
Additional tips
Always use cold rice; hot rice will break and turn mushy.
Stir-fry on high flame for that exact restaurant-style smoky flavor.
Add a little butter while tossing if you want a richer taste.