INGREDIENTS:
For cooking the Rice
1 cup brown rice – quick cooking variety
1.5 liters water
1/4 teaspoon Idhayam groundnut oil
Garlic Crisp
2 tablespoon Idhayam Groundnut Oil
3 tablespoon minced garlic
3 tablespoon minced ginger
2 teaspoon red chilli flakes
1 teaspoon sugar
1 teaspoon rice vinegar / plain vinegar
2 tablespoon soy sauce
Other Ingredients
1 teaspoon Idhayam Groundnut Oil
1/2 cup onions, finely chopped
1 cup carrots, finely chopped
1 cup beans, finely chopped
1/2 teaspoon salt
1/4 cup red bell pepper, finely chopped
1.5 teaspoon unsalted butter
2 teaspoon spring onions, finely chopped
INSTRUCTIONS:
Wash the rice in water and drain. Add the washed rice to the cooker. Add about 1.5 liters of water. Add a little bit of oil to the water to avoid foaming up while cooking.
Cook on a medium flame for 10-12 minutes. We are looking for about two whistles. After the said time, remove from heat and wait for the pressure to settle. About 10 minutes. Immediately, drain the rice.
Heat oil in a pan and add in the minced garlic and the minced ginger. Make sure to have the flame of the stove on low as garlic will burn easily on high flame. Sauté the ginger and garlic for 3-4 minutes until soft.
Once the ginger and garlic is soft, add in the red chilli flakes. Sauté for a minute on low flame. Add in the sugar, vinegar and the soy sauce. Cook for a minute until oil separates. Remove from heat and set aside to cool.
Heat a wok and add in a little oil. Add in the separated oil from the garlic crisp that we made earlier. Add in the finely chopped onions and cook till the onions are soft. It should take about a couple of minutes. Once the onions are soft, add in the finely chopped carrots and beans. Sauté for 5-6 minutes on a medium flame till the veggies are soft. Add in the salt and the bell peppers. Sauté for a minute.
Add in the cooked rice and the garlic crisp. Mix well to combine and also to heat up the rice. Add in the butter. Add in the finely chopped spring onions. Mix well to combine.