Fried Rice (Asian)

This is one of my favorite side dishes that can go with any Indo-Chinese dish (pair with cauliflower in szechuan sauce). The flavor is mild but it still holds a lot of depth and could be very filling on it's own  too. The recipe also works best with left over rice. Here is my version of making it, hope you have fun making it too.

Ingredients:

• 2 cups Cooked rice (I use Basmati rice)
• 1 small thinly sliced onions
• 1/2 of each; red and green peppers thinly sliced
• 1/2 cup shredded cabbage
• 1 carrot, julienned
• 1 celery, julienned
• hand full of sprouts
• 4 garlic cloves, minced
• 1-2 spoon ginger, minced
• 2-3 tbsp soy sauce
• 2-3 tbsp chilli sauce
• 2 tbsp peanut oil
• thinly sliced spring onions for garnish

Method:

Heat up a wok with some peanut oil, add onions, garlic and ginger. Cook on high flame for two minutes then add all the other vegetables except the sprouts & cabbage. Cook for another minute or two. add all the sauces and toss the cooked rice and mix everything well. At this point the rice should absorb all the sauces. At last, mix the cabbage and sprouts and turn off the heat.
Mix everything well and adjust the seasoning.
Garnish with thinly sliced spring onions before serving.