Ms. SAPNA (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.
Ingredients:
250 gms Pearl rice
25 gms Carrot
20 gms Fresh corn kernels
1 no Red capsicum
2 nos Spring onion
1 no Onion
1 no Green chilli
10 gms Ginger chopped
8 gms Garlic chopped
15 ml Oil
3 gms Sesame seeds
Sauce
12 ml Sichuan Chilli sauce
8 ml Thin soy sauce
20 ml Rice wine vinegar
12 ml Rice malt syrup
3 gms black pepper powder
5 ml Sesame oil
Garnish
5 gms Sesame seeds
3 sprigs Coriander leaves
Method:
1. Mix all the sauce ingredients in a small bowl and set aside for later.
2. Peel the carrot and cut it finely into brunoise. Cut the corn kernels off the corn and
cut the red capsicum into brunoise. Chop the onions, ginger and garlic.
3. Thinly slice the spring onion.
4. Toast the sesame seeds lightly and keep aside for garnish.
5. Boil the rice till it is par boiled, add dash of sesame oil and stain it. Cool it down and
keep aside.
6. Heat a wok and add the oil.
7. Add the chopped garlic, ginger and onions and sweat it well.
8. Add chopped carrot, corn kernels and capsicum to the above and mix well.
9. Now add rice to the vegetable mix. Toss it with salt and pepper.
10. Fry the rice and vegetables for 4 minutes. Then pour in the sauce and fry for another
2 minutes. Stir frequently to ensure nothing burns.
11. Just before serving, toss in most of the sliced spring onion.
12. To serve, the sprinkle toasted sesame seeds and the leftover spring onions on top.