Ingredients2 cup cooked rice
3 garlic, chopped
1 onion, chopped
4 bird's eye chilies, chopped
1 tablespoon olive oil
salt to taste
1 cup of mixed green, red and yellow bell peppers (capsicum), sliced
1 zucchini, sliced
1/2 cup of carrot, sliced
1/2 cup shitake or button mushroom
1/2 cup of broccoli, sliced
InstructionsHeat wok or large skillet. Add olive oil, then garlic, onion, and chilies. Stir fry until onion is translucent.
Add bell peppers (capsicum), zucchini, mushroom, carrot, and broccoli. Stir well.
Add salt to taste and rice. Mix well for 2 to 3 minutes. Ready to be served immediately.