In most households, the kids are on summer vacation during quarantine while the parents are working. Preparing something really fast and satisfying for them kids to enjoy becomes very important. They want to eat something that is not traditional and Indo Chinese based flavors is always a winner. When you have cabbage, garlic and leftover rice, you can make something that everyone in the family might enjoy. This afternoon for lunch I made this cabbage based rice and served it with maggie hot and sweet ketchup. Was a big winner and with no mess for us to clean up later.
Gadgets:
Ipot
Cutting Board
Knife
Measuring Spoons and Cups
Dosa Spatula
Ingredients:
Cooked Rice - 3 cups
Cabbage - 1/2 a cabbage shredded ( make sure you allow the water to drain after a wash)
Green Chili - 1 to 2
Ginger - 1 inch grated
Garlic Cloves - 3 grated or 1 tsp powder
Salt to taste
Freshly powdered Black Pepper - 1/2 to 3/4 tsp ( adjust this if you want it reduce spice)
Soy Sauce - 1 1/2 tsp
Sriracha Sauce - 1/2 tsp
Cilantro - 3 tbsp
Sesame oil - 1 tbsp
Maggie Hot and Sweet Ketchup - as per requirement
Preparation:
1. Heat the Ipot on saute mode on high. Increase to 30 minutes just keep the heat going.
2. Add oil and allow it to smoke. Then add chili, ginger and garlic. Give it a mix.
3. Add cabbage and mix well. Add pepper, mix then add rice, soy sauce, salt, sriracha and cilantro and mix.
4. Serve with maggie hot and sweet.
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