- 2 cups boiled rice (preferably day-old)
- 1 cup chopped veggies (carrot, beans, capsicum)
- 2 garlic cloves (finely chopped)
- 1 tbsp soy sauce, 1 tsp vinegar
- ½ tsp black pepper, salt to taste
- Spring onions for garnish
- Heat oil in a wok on high flame and sauté garlic till aromatic.
- Add all chopped vegetables and stir-fry for 2–3 minutes keeping them slightly crisp.
- Add soy sauce, vinegar, pepper, and salt. Mix well.
- Add rice and toss quickly on high heat to blend the flavours evenly.
- Garnish with spring onions and serve hot.
