PREPARATION

1. Take a pan, add 500 milliliters water, 50 grams soya chunks and stir well.
2. Bring it to a boil and remove it from heat.
3. Strain the soya chunks and transfer this into a bowl.
4. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon ginger garlic paste and mix it well.
5. Marinate for 15 - 20 minutes.
6. Heat 2 tablespoons oil in a pan, add the marinated soya chunks in it and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat and keep aside.
9. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon garlic, 2 green chili, 2 tablespoons spring onions and stir for 1 - 2 minutes.
10. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 50 grams carrot, 50 grams cabbage, 50 grams bell pepper and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon red chili sauce, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
14. Add the fried soya chunks in it and mix it well.
15. Cook for 3 - 5 minutes on medium heat.
16. Now, add 200 grams cooked rice, 2 tablespoons spring onions and mix it well.
17. Cook for another 5 - 7 minutes on medium heat.
18. Remove it from heat.
19. Garnish with spring onions.
20. Serve hot.