Method
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 sauté, on medium heat, for about five minutes. Add the rice, reserved vinegar and salt toss well. Serve immediately.
Ingredients
| • | Cooked rice | 2 cups |
| • | Dried red chillies | 2 |
| • | Vinegar | 2 tablespoons |
| • | Oil | 2 tablespoons |
| • | Garlic,chopped | 4-5 cloves |
| • | Onion ,chopped | 1 medium |
| • | Crushed red chillies | 1 teaspoon |
| • | Cabbage,grated | 1/4 small |
| • | Carrot,grated | 1 medium |
| • | Salt | to taste |
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