Ingredients:
3 tablespoons pure wesson canola oil or 3 tablespoons sunflower oil
4 garlic cloves, peeled, washed and chopped
1 onions, peeled, washed and sliced
1 1/2 cups diced red bell peppers
4 cups cooked basmati rice
1 1/2 cups sliced mushrooms
1 teaspoon brown sugar
3 tablespoons light soya sauce
1/2 teaspoon red chili powder
1 teaspoon turmeric powder
1/4 teaspoon black pepper
salt
1 cup spring onions, chopped
Directions:
Heat oil in a wok.
Add the garlic and saute on medium flame until the raw smell is gone and it starts to brown.
Add the sliced onion and red bell pepper.
Saute on medium flame for 3 minutes.
Add red chili powder, turmeric powder, pepper and salt to taste.
Mix well with the other ingredients.
Sprinkle spring onions over the rice immediately before serving.
Serve hot.
Enjoy!
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.