Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

4 cups (760 g) cooked brown or white
basmati or other long-grain rice

2 green onions, trimmed and thinly
sliced, for garnish

2–4 green Thai, serrano, or cayenne
chiles, stems removed, thinly sliced, for
garnish

1. Make the sauce. In a small bowl, mix
   together the soy sauce, vinegar, salt,
   black and white peppers, and Instant
   Chile Sauce (if using).


2. In a large wok or deep, heavy-bottom
   pan, heat 1 tablespoon of the oil over
   medium-high heat.


3. Add the ginger root and garlic,
   allowing both to infuse the oil. Cook for