Mexican Fried Rice | Tomato Salsa - Chef Kunal Kapur

Ingredients

• Oil – 2 tbsp
• Garlic, chopped – 2 tbsp
• Onion chopped – ⅓ cup
• Carrots chopped – ¼ cup
• Corn niblets, boiled – ¼ cup
• Rajma, boiled – ¼ cup
• Capsicum, chopped – ¼ cup
• Oregano, dried – 1 tsp
• Coriander powder – ½ tsp
• Cumin powder – ½ tsp
• Kashmiri chilli powder – 1 tbsp
• Tomato puree, fresh – ½ cup
• Salt – to taste
• Boiled rice – 3 cups
• Tomato, chopped – ¼ cup
• Coriander chopped – ½ tbsp
• Sugar – ½ tsp
• Olives – handful
• Jalapenos – chopped – 1 tbsp
• Lemon juice – 1 tbsp
• Coriander chopped – handful
• Onion, chopped – ¼ cup
• Green chilli, chopped – 1 tsp
• Tomato puree, chunky – ¾ cup
• Salt – ½ tsp
• Tomato ketchup – 3-4 tbsp
• Lemon juice – 2 tbsp