SCHEZUAN FRIED RICE

Ingredients:
2 cups short grain rice – cooked
½ cup green beans,
½ cup green cabbage- shredded/julienned
½ cup cauliflower + broccoli florets
½ cup carrots – julienned
½ cup fresh green peas (thawed if frozen is used)
½ cup sliced sweet peppers (green, yellow, red- or a combination of all 3)
½ cup sliced onion
1 table spoon grated or finely chopped ginger
1 table spoon garlic – chopped fine
1 table spoon red chilli paste (ready paste is available in local groceries- You can also make it by soaking a few dry red chillies in hotwater until they become soft. Grind to a paste with a little salt, add vinegar or lemon juice if required)
1 table spoon tomato ketchup
1 table spoon chilli garlic sauce
1 table spoon soya sauce
1 tea spoon white vinegar
2-3 green chilli peppers- finely chopped
Salt to taste
White pepper powder- to taste
1 small bunch green onions- chopped fine

Method:
1. Cool the rice completely so that each grain is separate
2. Heat oil on high heat, and fry the garlic, ginger and green chilli peppers for 1 minute.
3. Add onions and the sweet peppers and cook till just soft
4. Add tomato ketchup, soya sauce, chilli paste, chilli garlic sauce, pepper powder, vinegar and salt and mix well.
5. Add the vegetables and cook in the sauce for about 2-3 minutes
6. Add the cooled rice and toss until mixed well.
7. Check for seasoning and garnish with chopped green onions.
8. Serve hot with Vegetable Manchurian on the side.