1.5 cups Chinese rice [ small ]
baby corn 3 nos,
spring onion 2strands
the cut vegetables should measure 2 cups
baby corns sliced
thinly chopped spring onion
one pinch ajinomoto,
1 tsp soya, tomato, hot chilly sauce each.
salt to taste,
water 1.5 cup.
Heat a kadhai, pour 3 table spoon oil and first fry the spring onion,then beans,carrot, cabbage and finally capsicum and later sliced baby corn.
Once cooked add a pinch of ajino moto, and the sauces.
Mix well and add salt .
Wash and cook the rice by adding 1.5 glasses of water and salt to taste . If cooking in cooker wait for one whistle.
Afterwards add this rice to the cooked vegetables and serve. You can add pudina and coriander if you like the taste while frying the vegetables.