Corn and capsicum fried rice

 Cooking full meals every day is not possible and whoever invented this fried hats off to him/her.My husband is not a fan of fried rice but me and dhee completely enjoy this simple and mild dish with sauce. She likes adding eggs in this recipe. As I ran out of basmati rice I cooked this dish with normal ponni rice. Texture and taste are same but the flavour is compromising.

Corn and capsicum fried rice Cuisine: Indian style Category: Lunch/Dinner Serves: 3 Prep time: 20 Mins Cook time: 15 Mins Ingredients: 1 cup Basmati rice 5 Garlic pods 1 cup sweet corn kernels 1/2 cup capsicum 1 tbsp soya sauce 1 tbsp lemon juice 1 tsp Pepper powder Salt as needed 2 tbsp Olive oil Method: 1.Pressure cook rice with water in the ratio of 1:1.5 for 3 whistles over medium flame. Transfer cooked rice to a plate and spread it to cool down. 2.Meanwhile, heat a wok and add olive oil. The wok should be really hot. 3.Add finely chopped garlic and fry for few seconds only or else it might turn brown and bitter. 4.Throw in corn and fry until it is cooked fluffy. 5.Now add capsicum and saute for a minute and turn heat down. 6.Add salt, pepper, lemon juice and soy sauce and toss well. 7.Put in cooked rice and stir well over medium heat making sure all the ingredients are evenly mixed.Switch off the flame.Serve hot with desired sauce.

Method in pictures:

 

Enjoy the dish simply with tomato sauce or Manchurian.

Note:

You can add some more olive oil at the end to give more fresh flavour.I don't like the after taste of vinegar so instead, I added lemon juice for a difference still it tasted good.