Moffat Mungazi
Ingredients:
2 cups of rice
4 cups of hot water
3 cloves of garlic
4 green peppers (2 whole and 2 diced)
1 yellow pepper diced
1 red pepper diced
1 tablespoon unsalted butter
2 medium carrots diced
1 big red onions
Oil for frying
Spices for rice
Salt
Seasoning powder
Rosemary
For Veggies
Salt
Seasoning powder
Onion powder
3-4 tablespoons Soy sauce
2 teaspoons Oyster Sauce
Wash your rice thoroughly and fry it, this helps achieve a grainy rice and cooks faster.
How to: –
Sauté red onions and ½ of the garlic into some oil
Add washed rice and fry properly for about 5 mins on medium heat.
Add some salt followed by all the spices allow the rice to fry well and absorb all the flavours.
Add water and 2 whole green peppers and close the lid and bring it to boil.
Reduce heat and let it cook through until fluffy remove the bell peppers and set aside.
In a wok or big pan put in some butter.
Add in lots of garlic and fry and add carrots, followed by green beans fry for about 4 to 5 mins add more vegetables thus chopped green, yellow and red bell peppers also add the remaining red onion.
Season to your liking add in some corn and red cabbage
Next add a few drops of oyster sauce and mix thoroughly.
Add in your rice followed by green onions and kidney beans.
Stir for a few minutes and serve.
Takeaway:
Sauté pan: If you happen to own a nonstick or cast-iron pan, I would recommend it for this recipe.
But that said, any pan that you have can work you may just have to be a bit more vigilant with stirring. – Online.
Online Reporter