Quick Sichuan Rice

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Soak the red chillies in vinegar for about half an hour. Drain and reserve the vinegar.
Heat the oil in a wok. Add the garlic, onion, crushed red chillies, drained red chillies, cabbage and carrot and saut√©, on medium heat, for about five minutes. Add the rice, reserved vinegar and salt toss well. Serve immediately.

Cooked rice2 cups
Dried red chillies2
Vinegar2 tablespoons
Oil2 tablespoons
Garlic,chopped4-5 cloves
Onion ,chopped1 medium
Crushed red chillies1 teaspoon
Cabbage,grated1/4 small
Carrot,grated1 medium
Saltto taste


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