Name: Capsicum and Carrot Rice recipe by Linu Freddy at BetterButter
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 2 teaspoon soya sauce; 1 teaspoon worcestershire sauce; 1/2 teaspoon sugar; 1/2 teaspoon pepper; Salt to taste; 2-3 tablespoons of oil; 2-3 teaspoon garlic, chopped; 1/2 cup onion, chopped finely; 1 cup carrot, diced finely; 1 cup capsicum, finely diced; 5-6 dried red chillies (grounded to a fine paste after immersing it in hot water for about 10 minutes); 1 stalk of celery, chopped finely; 2 stalks of spring onion, chopped finely; 4 cups of boiled basmati rice

ABOUT Capsicum and Carrot Rice RECIPE

So an edition of a magazine I subsribe to (called Vanitha) had a host of easy recipes and this one looked the easiest of all. Though it said Capsicum & Mushroom rice, I didn’t have any mushroom in hand and opted for carrots. As carrot is sweet, I balanced out the flavor by reducing the amount of sugar the recipe called for by half.

Ingredients Serving: 4

2 teaspoon soya sauce
1 teaspoon worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon pepper
Salt to taste
2-3 tablespoons of oil
2-3 teaspoon garlic, chopped
1/2 cup onion, chopped finely
1 cup carrot, diced finely
1 cup capsicum, finely diced
5-6 dried red chillies (grounded to a fine paste after immersing it in hot water for about 10 minutes)
1 stalk of celery, chopped finely
2 stalks of spring onion, chopped finely
4 cups of boiled basmati rice

Instructions

Mix the sauces, sugar, pepper and salt together and keep it aside.
Heat oil in a wok and saute the garlic and onion for a couple of minutes on a high heat. Then add the carrots and saute for another 3-4 minutes.
Add the sauce mixture, red chilli paste, celery and capsicum one by one and mix it thoroughly. Lastly add in the boiled rice and combine it well.
Garnish with spring onion before serving.

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