Chatuchak Fried Rice Recipe

• 1 Red Chilli, finely chopped
• 1/2 Capsicum, sliced thin
• 1/2 cups Rice, cooked
• 3 small Onions, chopped
• 2 cloves Garlic, crushed
• 1 tsp Ginger, grated
• 1/4 cup Green Peas, boiled
• 1 Tomato, cut into 8 pieces
• 2 to 3 small Brinjals, diced
• 1 cup Bean Sprouts
• 6 no. Baby Corn, sliced thin - diagonally
• 2 tbsp Tomato Ketchup
• 2 tbsp Soy Sauce
• 1 tbsp Oil
• Salt
  
  For Garnish
• Chopped Coriander
• Lemon Wedges

• You need to first heat the oil in wok or large, heavy skillet over high heat.
• Then, add the garlic, shallots, chili, and ginger. Stir it until the shallots have softened.
• You can add the green bell peppers and baby eggplants in it and stir again.
• Then, add the sugar snap peas or snow peas, tomato, baby corncobs, and bean sprouts. Stir it properly for 3 minutes.
• Add the rice, and lift and stir it with two spoons for almost 4-5 minutes, until no more steam is released.
• Stir it in the soy sauce and tomato ketchup.
• Serve it immediately, garnished with cilantro leaves and lime wedges to squeeze.