2 cups boiled white rice (works best when rice was cooked day before)
1 cup boiled and drained black beans or kidney beans
¼ cup sweet corn
Chunks of grilled chicken (optional)
2 green chilies, chopped
Juice of 1 lemon
2 tbsp. oil
½ tsp. ginger paste
½ tsp. garlic paste
1 green or red bell-pepper, chopped finely
1 small onion, finely diced
3 tbsp. spring onions, chopped
1 tomato, chopped fine
2 tbsp. chopped coriander leaves
1 tbsp. ketchup or chili sauce
Salt to taste
½ tsp. cumin powder or paprika or both
1 tbsp. soya sauce
Heat the oil and add the onions and spring onions. Stir fry until translucent.
Then add the ginger and garlic paste. Cook for a few seconds and add in the bell pepper and sweet corn.
Stir fry for about 2 minutes, then add the rice and all the other ingredients except the chopped tomato, coriander leaves and lemon juice. Cook together, tossing lightly until the rice is heated through and the flavors have been well incorporated.
Add the tomatoes, lemon juice and coriander leaves. Mix well, cover and keep on low heat for about 5 minutes.
Then turn off the heat and serve!
(Ref: Original Source)