Anjali's Food Kaleidoscope

Corn And Capsicum Stir Fried Rice

I love the bits of yellow and green with pale brown long grain rice. This is a favourite school tiffin food for my children and I feel the best way to use leftover rice.

Ingredients

1.    Two cups chilled leftover rice 

2.    Three fourth  cup frozen corn

3.    One cup chopped capsicum / green bell pepper 

4.    One medium onion chopped fine

5.    Two tablespoons soya sauce

6.    4-5 garlic cloves ( ¾ inch in size) crushed

7.    4 – 5 tablespoons spicy tomato sauce / I used home made ketchup

8.    Black pepper powder to taste

9.    Salt to taste

10.   ¼ cup freshly chopped coriander leaves ( optional)

11.  2-3 tablespoons butter / vegetable oil

Method

1.     Boil  corn with one cup water till soft.

2.    Take butter in a pan and warm it till it froths , alternatively use oil and keep the flame on medium.

3.    Add the garlic and stir till it becomes golden.

4.    Add the finely chopped onions and stir fry for a minute till they turn pink.

5.    Add the drained corn and the capsicum and stir fry for just a minute , so that the capsicum gets cooked but remains crunchy. Meanwhile mix the rice and soya sauce and mix gently with a fork or the tips of your fingers.

6.    Add the chilled rice and toss it well .

7.   Add the tomato sauce and season with salt and pepper to taste , stir for a minute till well mixed and turn the gas off immediately .

8.   Sprinkle chopped coriander.I like it without , but it certainly adds to the colour and flavour , so suit youself.