Cooked rice of your choice (I used sona masuri)
Oil (I used canola) Quantity according to the quantity of rice. I used 1 tbsp for 1 cup of rice
Dried parsley and basil (use your favorite ones)
Salt to taste
Pepper to taste
Fork the cooked rice and keep aside to cool. Heat oil in a wok, add herbs, fry for a few seconds. Add rice, salt and pepper. Stir fry while on very low heat. Make sure to switch it off before it starts sticking to the wok. Keep aside.
Veg Stir fry in sauce
Cut stir fry vegetables (onion, carrots, asparagus, mushrooms, baby corn, bok choy, broccoli, peppers (capsicum) etc) – 1&1/2 cup (can use more if you desire) or use frozen stir fry pack
Garlic clove – 1 medium finely chopped
Oil to stir fry
Soy sauce – 1-2 tbsp (alter according to the taste)
Chilli flakes/chilli powder to taste
Pepper powder to taste
Salt (if required) to taste
Corn flour – around 1 tbsp
Water – 1 cup
Heat oil in a wok. Add garlic and fry till light brown. Add vegetables, except mushrooms and stir fry on high heat for a couple of minutes. I usually add it in order – onion, broccoli, capsicum, carrots, mushrooms, after frying each for around a minute. Add chilli flakes/powder and pepper powder according to your taste. You can add later after tasting. Now add soy sauce and fry.
Dissolve the corn flour in water completely. Slowly add it to the wok by stirring till you get desired consistency. I usually like it quite saucy so I add more water to the mixture if required. But if you want it just coated to the veggies, add it slowly observing how the veggies get coated. Let it boil well. Check taste and add more pepper/chilli. Soy sauce is salty so usually stir fry doesn’t require salt. If its not enough you can add a bit.
If the stir fry sauce gets too thick/clumpy, just add a little water and stir. Switch off when you feel it is a bit runnier than what you desire. It will thicken in few minutes.
Serve piping hot with warm herb rice.