Ginger Capcicum Rice

We ate this dish recently at an indo-chinese restaurant and both me & my husband loved it. I decided to give it a try with the flavors that I remembered while I indulged it. The result was excellent and I decided to blog it so you all can try and enjoy it too.


Ingredients:

• 3 cups cooked long grain rice
• 1 Onions (cut into thin long strips)
• 2 Capsicum/Bell-pepper (cut into thin long strips)
• Ginger – 3" long piece; finely chopped/minced
• Garlic minced/crushed (according to taste)
• Green Chillies ( according to taste)
• 3-4 tbsp Spring Onions (roughly chopped)
• 2-3 tbsp Soy-sauce
• 2-3 tbsp Chilli-sauce (or as much to suit your taste)
• 1-2 tbsp maple syrup
• 2 tbsp Ghee – 2 tbsp

Method:

1. Once the rice is cooked, gently spread on a wide plate and let it cool, Don’t stir too much, else you’ll end up with mashed rice.
2. Now, heat ghee in a wok. Add the onions, ginger, garlic and green chillies. Saute on a medium flame till the onions are cooked tender. 
3. Add the spring onions and saute another 2 minutes till they wilt. 
4. Next, throw in the chopped capsicum/bell-pepper and continue to saute till the capsicum is a little tender.
5. Simmer the flame and add the soy-sauce and chilli sauce, maple syrup. Stir well. 
6. Add the cooled rice to the wok, stir well to incorporate and cook on a high flame for 3-5 minutes, stirring continuously. 
7. Remove from flame and serve hot.