- 1 cup rice
- Salt to taste
- 10 beans
- 1 capsicum, big
- 1 carrot
- 1 bunch spring onion
- 1 tbsp butter
- Oil for frying
Cut beans and spring onion into small pieces.
Cut carrots and capsicum into thin medium-sized slices.
Add water, salt and butter to the rice and cook it.
In a another pan, heat oil for shallow frying and add all the vegetables.
Fry on medium heat till they become tender.
Mix rice with the fried vegetables.
Serve with any gravy.