• 3 cups cooked rice
  • 1/4 cup diced baby corn
  • 1/2 cup diced pineapple
  • 1/4 cup diced tomato
  • 1/2 cup boiled red kidney beans
  • 1 tablespoon coarsly chopped garlic
  • 1/4 cup diced long beans
  • 1tbsp soy sauce
  • 3 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 5 green chillies sliced into pieces


Heat the oil in a wok, and when hot, fry the garlic until fragrant.Then add the kidney beans,baby corn, long beans and rice and stir fry until the rice is throughly mixed up with the vegetables. Then add the tomato and pineapple.
Season to taste with soy sauce, salt and green chillies. Stir throughly, dip onto plates, and serve with spring onions and sliced cucumber.

Serves: six