Chop the onions, tomatoes and capsicums into cube like shapes. Then crush the garlic cloves and ginger using a pestle and mortar (kinu na mchi).
In a sufuria or cooking pan, add the onions and the oil and let it fry till golden brown in color.
Once they are golden brown, add the crushed ginger and garlic and let it cook for 1 minute.
Add the chopped capsicums into the sufuria once the ginger and garlic are ready. Stir the capsicums to allow them to mix with the ginger and garlic. Let it cook for about 3-4 minutes. Do not let them cook for long as they will become soft.
Once cooked, add your chopped tomatoes and let it cook till the tomato forms its paste.
Add the pre-boiled peas into the sufuria and stir the ingredients together. Allow it to cook for about 5 minutes.
Once the peas are ready, sprinkle the turmeric and the pinch of salt on the already cooked ingredients in the sufuria and stir to allow the ingredients absorb the flavors.
Add the 5 cups of water and let it boil in the sufuria. As the water boils, rinse your rice with clean water for a minimum of four times and drain out all the rinsed water.
Once the water is ready, add in the rice and cover your sufuria and let the rice cook till all the water is over and the rice will be ready.
Once the rice is ready, serve the rice on a plate and garnish it with the coriander leaves.
To accompany the rice, serve alongside with some salad or guacamole and a drink. I served up mine with guacamole and my favorite avocado banana smoothie.
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