Authentic Recipes

4 cups of cooked (cold) rice
2 spring onions, finely chopped
fistful of chopped capsicum
1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
3/4 tbsp vinegar
fine black pepper pwd as required
salt to taste
1 1/2 tbsps sesame oil or peanut oil

 Method:

• Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.Add the rest of the vegetables and toss them on high heat for 3-4 mts. 
• Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. 
• Spread it all over the pan and leave on medium high for a minute
• Combine again, spread out and leave on medium high for another mt. 
• Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. 
• Garnish with chopped spring onion greens and serve hot.