STIR-FRIED RICE
WITH CABBAGE
INGREDIENTS:
Cooked rice ............................................3 cups
Eggs (beaten)............................................ 2
Cabbage (finely grated)............................................ 2 cups
Chilli powder ............................................1 tsp
Oil ............................................5 tbsp
Onions ............................................2 medium-sized
(finely chopped or cut into strips)
METHOD:
Heat 2 tbsp of the oil and prepare an omelette of the beaten eggs.
Cut into strips and keep aside. Pour the remaining oil and fry the onions till golden brown. Mix in the shredded cabbage and the chilli powder and stir-fry for 2-3 minutes.
Add the cooked rice and toss gently.
Stir-fry for 2 minutes more so that the rice and the cabbage mixture blend well. Remove to a serving plate and garnish with the omelette strips.
CAULIFLOWER AND BELL PEPPERS
WITH CASHEW NUTS
INGREDIENTS:
Cauliflower (weighing around 200 gm)............................................ 1
Green capsicums ............................................2
Cashew nuts............................................ 150 gm
Oil............................................ 3 tbsp
Pepper powder............................................ 1 tsp
Garlic (cut into tiny pieces)............................................ 3 pods
Salt to taste
For garnishing:
Dried prawns (optional)
METHOD:
Cut the cauliflower into florets and capsicums into one-inch pieces. Heat the oil and fry the garlic for a few seconds. Mix in the cauliflower. Fry over medium heat for about 2-3 minutes. Add pepper to taste and stir gently. Mix in the capsicums and continue to stir-fry for 2 minutes more. Once the vegetable are crispy and brown in colour, add the cashew nuts and stir gently. Put off the heat, remove to a serving plate and garnish with dried prawns if you are using these. For vegetarians, you could avoid the prawns.
