Ingredients
2 cups THREE JEWELS RICE
½ cup chopped onions
4 pegs chopped garlic
½ cup peas
1 cup chopped carrots
¼ cup celery
4 tbsps soy sauce
½ chopped sweet peppers (optional)
2 tbsps olive oil
Method
Boil rice for 10-15 minutes.
Cool rice by washing in a sieve (room temperature water).
Refrigerate rice for 2 hours.
Sauté vegetables in heated pan with olive oil for 5 minutes.
Add soy sauce and sauté for another 3 minutes.
Add rice to the sautéed vegetables and mix well.