New Update
| Main ingredients | Burnt garlic, Cooked short grain rice, Chinese cabbage, Green capsicum, Spring onion with greens, Garlic oil, Ginger, Garlic, Green chillies, Carrot, Black pepper powder, Soy sauce, Vinegar |
| Cuisine | Oriental |
| Course | Rice |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 tablespoons burnt garlic + for garnish
- 3 cups cooked short grain rice
- 250 grams Chinese cabbage
- 1 medium green capsicum
- 1 spring onion with greens
- 2-3 tablespoons garlic oil
- 1 tablespoon finely chopped ginger
- 2 tablespoons finely chopped garlic
- 2-3 green chillies, diagonally sliced
- 1 small carrot, cut into ½ inch cubes
- Salt to taste
- Black pepper powder to taste
- 2 teaspoons soy sauce
- 3 teaspoons vinegar
Method
- Finely chop Chinese cabbage and transfer into a bowl. Halve capsicum, remove seeds and finely chop and transfer into a bowl. Diagonally slice spring onion greens and finely chop spring onion bulb and transfer into separate bowls. Finely chop chicken breast and transfer into a plate.
- Heat garlic oil in a wok, add ginger, garlic and green chillies, mix and sauté for 1 minute. Add spring onion bulb and carrot, mix and sauté for 1-2 minute.
- Add chicken, mix and sauté on high heat for 2-3 minutes. Add cabbage and capsicum and mix well.
- Add rice and toss on high heat. Add salt, black pepper powder and burnt garlic and mix well.
- Add soy sauce and vinegar and mix well.
- Add ¾ of the spring onion greens and mix well.
- Transfer the rice into a serving bowl, garnish with some burnt garlic and remaining spring onion greens and serve hot.
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