What you need: Serves 4
3 cups rice, cooked. Day old rice works best!
1/2 tsp garlic, finely chopped or minced
1/2 tsp finely chopped hot green chillies
/2 tsp whole cumin/jeera seeds
1/4 tsp black pepper powder
Salt to taste
1 cup onions (julienne)
1 cup colored peppers (julienne)
1 cup carrots (julienne)
1 cup peas, fresh or frozen
1/4 cup finely chopped cilantro
1 Tbsp extra virgin olive oil
Warm up a wok or pan on medium high; add oil. When the oil begins to smoke, add the chopped chilies and cumin seeds. Once the seeds are done spluttering, add garlic and onions.
After a minute, add peas, carrots and peppers. Cook for about two minutes. Add in salt and pepper. Stir to combine. Toss in the rice and stir fry on high for about a minute until the rice is piping hot.
Turn off the heat, and serve hot. Let it cool down a bit before you add it into lunch boxes. Enjoy!