Chinese fried rice

Ingredients

• 2 Cup rice
• 1 Bowl finely chopped cabbage
• 1 red capsicum
• 1 yellow capsicum
• 4 baby corn
• 1 Bowl finely chopped green onions (green part)
• 1/4 Bowl finely chopped carrots
• 1/2 Cup boiled corn
• 2 teaspoon Red chili sauce
• 2 teaspoon green chilli sauce
• 1 teaspoon dark Soya sauce
• 2 tablespoon Schezwan chutney
• 1 teaspoon black pepper powder
• 1/4 teaspoon Ajino Moto
• 2 tablespoon tomato sauce
• 1 teaspoon Vinegar
• 7-8 garlic cloves finely chopped
• 1 teaspoon finely chopped ginger
• 4 green chilli finely chopped
• 2 tablespoon oil
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• as per taste Salt

Steps

1. Rinse the rice 2-3 times with drinking water, cook it and set aside. Wash and chop all the vegetables, then boil the corn and set aside.
2. Put a kadahi on the gas over medium heat and warm the oil in it. Add the finely chopped garlic, ginger and green chilli and saute until the garlic is brown. Add the green chilli sauce, red chili sauce, dark soya sauce, tomato sauce and Schezwan chutney and saute briefly. Mix in the vinegar, Ajino Moto, red chilli powder and turmeric powder, then pour in 1/2 glass water so the masala does not burn.
3. Add all the finely chopped vegetables one at a time, including the boiled corn, and stir-fry until the vegetables are cooked. Turn the heat to high, add the cooked rice, black pepper powder and a little salt and mix everything together. Saute until the rice, vegetables and masala are thoroughly combined, then serve hot.