First get your supplies: A medium sized saucepan, A measuring cup, 2 small bowls, A small but sharp cutting knife, A non-stick pan and of course the plate for the dish.
Gather your ingredients such as: Carrots ( 1 is sufficient ), Capsicum ( 2 different capsicums is sufficient ), Sweet & Sour cooking sauce and Extra Virgin Oil and Long Grain White Rice.
Start by washing your vegetables to wash out pesticides sprayed before you start cutting up your veggies.
Cut your carrot in small pieces like shown in the photo.
Cut both of your capsicums in half, then scoop the seeds into one of your bowls.
Now chop the capsicum into little pieces like shown in the image, and pop every little bit of veggie in the bowl. Pro Tip: Cut the capsicum from the inside, it's softer and easier to cut.
Fill up sauce pan at about 3/4 quarters full, wait around 4-5 minutes for the water to boil at medium heat.
Now get a non-stick pan and drizzle some oil at low heat, then quickly pop in your veggies at low heat and stir-fry.
Wait until your sauce and veggies turn into a nice golden brown ( DO NOT BURN! )
Meanwhile make sure your rice isn't overflowing with bubbles, if it looks like the image...
Pour in your rice into your measuring cup at 250 ml, then pour it into your saucepan>>>>
Make sure your cook both at the same time, the rice takes 15 mins and the cooking sauce will be around 10 mins. Pro Tip: Look out for a misty white in the rice and check regularly if it's cooked.
Add salt if you wish to the sauce
Stir your sauce around regularly
Then, once cooked pour your rice in a bowl
Followed by your sauce Bon Appetite!
Stay fresh ( ;