Ingredients:
4 cups of cooked (cold) rice2 spring onions, finely choppedfistful of chopped capsicum1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts3/4 tbsp vinegarfine black pepper pwd as requiredsalt to taste1 1/2 tbsps sesame oil or peanut oil
Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.3 Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.4 Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. Garnish with chopped spring onion greens and serve hot.
