Chop the carrots, capsicum and cabbage finely along with the spring onion.
In a wide non-stick pan, add oil and put the spring onion whites.
Saute for a minute and add the rest of the vegetables and cook in a high flame for a minute.
Do not overcook the vegetables. Add the schezwan sauce and cook in a low flame for 2 minutes.
Meanwhile cook the rice and fluff it up with fork. Allow this to cook for some time.
Add in the rice to the veggie sauce mix. Carefully mix it well for even mixing. Sprinkle pepper and serve.
Recipe and image courtesy: Jeyashri's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.