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READY IN: 45mins
INGREDIENTS 1 . 1/2 cup chopped carrot 2 . 1 1/2 cups shredded cabbage 3 . 1/2 cup French beans, washed, ends trimmed and finely chopped 4 . 3/4 cup spring onions 5 . 1 1/2 cups rice , washed and soaked in water 6 . 1/2 tbsp. black pepper 7 . 1/2 tbsp. soya sauce 8 . 1 tbsp. green chili sauce 9 . 1 tsp. salt 10 . 2-3 tbsp. finely chopped spring onions , to garnish 11 . 2 tbsp. rice bran oil 12 . 1/2 tsp. ghee , melted NUTRITION INFO Serving Size: 1 (521) g
Servings Per Recipe: 4
Calories: 136.6
Calories from Fat 5 g 4 %
Total Fat 0.6 g 0 %
Saturated Fat 0.2 g 0 %
Cholesterol 0 mg 0 %
Sodium 100.6 mg 4 %
Total Carbohydrate 31.6 g 10 %
Dietary Fiber 13.1 g 52 %
Sugars 16.5 g 65 %
Protein 6.9 g 13 %
DIRECTIONS 1. Heat 2 tbsp of rice bran oil in a wok. Ensure that the wok is really hot. 2. Fold in the finely chopped spring onions, reserving some for garnish at the end. 3. Now add all the finely chopped and shredded veggies. Mix thoroughly. 4. Stir-fry for a few minutes, mixing the contents in the wok every few minutes, until cooked. 5. Stir in soya sauce, green chilli sauce, salt and black pepper powder. Keep aside. 6. Heat water in an open mouthed vessel until it comes to a boil. 7. Add 1/2 teaspoons ghee to the boiling water and 1/4 teaspoons of salt. Mix well. 8. Fold in the washed rice and stir gently. Allow to cook on medium heat until the rice is ready. 9. Drain out the excess water from the cooked rice. 10. Add the cooked rice to the prepared veggies mixture in step 5. 11. Mix thoroughly and then garnish with finely chopped spring onions. 12. Serve hot with Veg Manchurian and enjoy an amazing Chinese meal. Source: Read Full Article
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