So I am addicted to this magazine. It doesn’t matter if I read it or not, but I have to browse through this bi-monthly magazine every two weeks. It has become more than a magazine, almost like a way of life. And the latest edition had a host of easy recipes and this one looked the easiest of all! Though the recipe said Capsicum and Mushroom rice, I didn’t have any mushroom in hand and opted for carrots. As carrot is sweet, I balanced out the flavor by reducing the amount of sugar the recipe called for by half. And as always, this one was a winner!
Ingredients
2 teaspoon Soya sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon pepper
Salt to taste
2-3 tablespoons of oil
2-3 teaspoon garlic (chopped )
1/2 cup onion (chopped finely)
1 cup carrot (diced finely)
1 cup capsicum (finely diced)
5-6 dried red chillies (ground to a fine paste after immersing in hot water for about 10 minutes)
1 stalk of celery (chopped finely)
2 stalks of spring onion (chopped finely)
4 cups of boiled basmati rice
How To Prepare Capsicum and Carrot Rice
Mix the sauces, sugar, pepper and salt together and keep aside.
Heat oil in a wok and saute garlic and onion for a couple of minutes on high heat. Add the carrots and saute for 3-4 minutes. Add the sauce mix, red chilli paste, celery and capsicum one by one and mix thoroughly. Lastly add the boiled rice and combine well. Capsicum and carrot rice is now ready and can be garnished with spring onion before serving.
Source: Vanitha
Notes: I added only half the amount of red chillies as my kids wont have anything that is too spicy.
Capsicum and Carrot Rice
