Ingredients
- Oil 3 tbsp + butter 2 tbsp
- Garlic 1 tbsp (chopped)
- Onions 1 medium size (chopped)
- Tomato puree ½ cup
- Salt to taste
- Coriander powder ½ tsp
- Cumin powder ½ tsp
- Red chilli flakes ½ tsp
- Ketchup 2 tbsp
- Sweet corn ½ cup
- Green bell pepper/capsicum 1 medium size
- Red bell pepper 1 medium size
- Green Chillies 1 tbsp
- Spring Onion 1 tbsp
- Boiled rice 500g
Why This Recipe Works
Cooking Advice
- Toast the rice lightly in oil before adding liquid to enhance its nutty flavor.
- Adjust the level of spice by adding more or less chili powder or fresh peppers.
Step 1
Heat a wok over medium heat and add the oil and butter. Once the butter has melted, turn the heat up to high and toss in the garlic. Cook it for about a minute until fragrant.
Step 2
Add the onions and stir them around until they turn a nice light golden brown.
Step 3
Pour in the tomato puree and sprinkle in some salt. Give it a good stir and cook for another minute. Then lower the heat a bit, add the powdered spices and tomato ketchup, and stir everything well. Turn the heat back up to high to cook it through.
Step 4
Add the veggies and gently mix them in. If things start to look too dry, splash in a little water. Let it cook on high for 2-3 minutes.
Step 5
Finally, add the boiled rice and fold it in gently so everything combines nicely.
Step 6
Turn off the heat and it’s ready to serve. Enjoy!
