Stewed Rice Recipe by Chef Cheryl Lobo

Stewed Rice

Ingredients:

1. Basmati Rice – 2 cups
2. Onion – 1
3. Capsicum – 1
4. Carrot – 1
5. Garlic – 4 cloves
6. Corn kernels – ¼ cup
7. French beans – 8
8. White button mushrooms – 8
9. Chicken sausages – 2
10. Corn flour – 3 tbsp
11. Pepper powder – 1/8 tsp
12. Light soya sauce – 1 tsp
13. Chilli vinegar – 1 tsp
14. Sugar – a pinch
15. Maggi Chicken stock – ¼ cube
16. Oil – 1 tbsp
17. Salt – ¾ – 1 tsp

Method:

1. Boil the basmati rice and keep aside.
2. Chop the onion into big pieces. Separate each layer into individual flakes.
3. Chop the capsicum into big cubes.
4. Chop the carrot and beans into 1 inch pieces.
5. Cut the mushrooms and sausages into big pieces.
6. Mince the garlic finely.
7. In a non stick wok, heat oil. Fry the garlic for about 30 seconds.
8. Add in the carrot, beans, corn kernels, mushrooms and sausages and sauté them for some time.
9. Add salt and pepper powder and mix well.
10. Add in sufficient water to soak all this and close the wok with a lid. Let it cook for about 10 minutes or until cooked.
11. In a bowl, mix the corn flour with around 1 cup water and keep aside.
12. Now add in the onion and capsicum and mix well. Cook for about 30 seconds.
13. Add in the light soya sauce, chilli vinegar, sugar and chicken stock and mix well.
14. Add salt to taste if required.
15. Add in the corn flour mixture and mix well till it thickens.
16. Serve hot with the basmati rice.

Recipe by Chef Cheryl Lobo

Hope you liked my stewed rice recipe. To keep yourself updated with my posts, follow my Instagram handle @whatcherylcooked

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