It’s a low fat fried rice recipe; the cabbage is evenly blended in it so the vegetable haters can also eat it without any excuse. It’s an ideal meal for late dinner because it is light
Cooking time: 55 minutes servings: 6 persons
Ingredients:
· 250-gram dry jasmine rice
· 10ounce shredded carrot
· 3 tablespoon vegetable oil
· Himalayan pink salt
· 3 cups shredded cabbage
· 2 cloves garlic chopped
· 8 ounce canned water chestnuts, drained
· 2 cups broccoli florets
· ¼ cup soy sauce
· ¼ cup water or as per need
· 1 cup cauliflower florets
· 5 green onions chopped
· Chili sauce per need (optional)
Directions to Cook:
Take a medium sizes cooking pan. Pour 2 cups of water in it and cook it to boil. Drain in the pan the rice and add pink salt. Lower the heat cover the pan and simmer the rice for 20 minutes. In a large skillet heat the cooking oil on medium flame and put the garlic and boiled rice in the cooking oil for 2 minutes. Stir the mixture so that the garlic doesn’t get burnt. now add the cauliflower florets and broccoli in the rice mixture and cook the mixture for 5 minutes now add the remaining vegetables green onions, carrot, cabbages, water chestnut into the skillet and heat more for 5 minutes till the vegetables get tender. Add more water to keep the vegetables moist add soya sauce and chili sauce and stir the rice well to mix
