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A hot and spicy dish that makes a great accompaniment for exotic curries.
Total servings: 2
Preperation time: 45 min
Best for: All
How to serve: Hot
1 cup long grained rice
2 cloves of garlic chopped finely
1/2 onion chopped
8 -10 Whole Dry Red Chilis
1 teaspoon freshly ground black peppercorn
1 teaspoon very thinly sliced ginger
4 tablespoons oil (preferably 100% Pure Sesame Oil)
2 teaspoons oil ( to use when boiling the rice)
2 teaspoon white vinegar
2 teaspoon dark soy sauce
1/2 green bell pepper chopped
1/2 cup peas
1 Big carrot chopped
3 sprigs of green/spring onion chopped
1 tablespoon cilantro chopped
1/2 cup shredded cabbage
Salt to taste
Boil 1 1/2 cups of water, add 2 teaspoons of oil to it and and add the rice. The oil will help the rice not to stick to one another. Cook it so it so they are long and done but separate. If there is till some water left and the rice it done, strain the water.
Spread the cooked rice in a thin layer on a plate and sprinkle vinegar on it. Let it cool
Heat oil in a Wok. Once its smoking hot, add the crushed black peppercorns and the dry red chilis. The chilis will soon turn dark and sizzle. Add the garlic and the onion. Fry at high heat till the onion starts to brown. Add the peas, carrots, bell pepper, and ginger and fry at high hear till all the moisture dries off. This should not take for than 3-4 minutes.
Lower the heat and add the soy sauce. Mix it with all the vegetables and add the rice. Stir it around to mix it and keep frying at medium heat. Increase the heat to high again. When all the rice is coated, with the sauce, add the cabbage and cook for a couple of more minutes tossing it around fast and sprinkling few drops of water on the wok for the sizzle and the smoke. Switch off the heat. Add the cilantro and spring onions and cover it for 5 minutes for the heat and the smoke flavor to be absorbed. The smoky flavor is a very distinctive flavor to this dish.