Dig into this interesting take on a Cantonese fried-rice loaded with ginger juliennes and capsicum. It’s sure to make you a fan of oriental cuisine!
Ginger (julienne) - 3nos
Brunoise peppers - 50gms
Carrot Brunoise - 30gms
Beans Brunoise - 30gms
Chopped spring onion - 2 sprigs
Boiled sella rice - 250gms
Light soy - 4ml
Vinegar - 5ml
Aromat seasoning - 0.5gms
Sugar - 0.5gms
1. Heat oil in a wok, add ginger julienne and other other chopped ingredients stir fry for 3-4 mins.
2.Add brunoise vegetables add boiled rice to the wok and mix well.
3.Drizzle vinegar and light soy sauce and let it coat the mix well
4.Adjust seasoning and finish it with chopped spring onion.
Optional: Serve with chilli garlic veggies on the side.
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