Spicy fried rice for vegetarians

Ingredients

• For rice:

Long-grain rice: one and a half cups

Water: 6 cups

Salt: half a teaspoon

Vegetable oil: 1 teaspoon

• For vegetables:

Carrots: 1 piece (medium size / finely chopped)

Cabbage: 1/4 cup (finely chopped cabbage)

Green Capsicum: 1 piece (small / finely chopped)

Red Capsicum: 1 piece (small size / hot, finely chopped)

Green Onions: 2 sticks (finely chopped / keeping the green part of the onion for garnish)

Celery: 1 teaspoon (chopped)

Garlic: 3 cloves (finely chopped)

Sichuan sauce: 2 tbsp

Black pepper: a quarter of a teaspoon

Apple cider vinegar: half a teaspoon

Vegetable oil: 2 tbsp

Salt, to taste

How to prepare

• For rice: the rice is repeatedly washed with running water, then immersed in water inside a bowl, for half an hour. After the mentioned time has elapsed, drain the rice, and set aside.
• Add six cups of water to a saucepan, on medium heat, with the addition of salt and oil. When the water boils, add the rice to it, reduce the heat, and cook the rice (without covering the pot), until it becomes tender. Then, take the pot off the fire. Wash the rice after it is cooked, and drain. Cover the rice, and set aside.
• For vegetables: Heat oil in a saucepan, add garlic, and stir for twenty seconds. Put green onions and celery in the pot, with garlic, in addition to carrots, cabbage, red capsicum and green capsicum, on strong heat, while stirring, until they turn brown in color. Note that the more finely chopped the vegetables, the faster they cook.
• Add Szechuan sauce to the vegetable saucepan, while stirring, pour the rice into the saucepan, in batches, stirring after each addition. Sprinkle black pepper and salt, and pour vinegar. Decorate the dish by chopping the green part of the onion, before serving.