1. Boil rice till almost done. Drain. Cool. Each grain should separate.
2. Heat a heavy saucepan, fry the capsicum and carrot till bright and tender, remove.
3. Add onions in same oil, remove when done
4. Fry cabbage in same oil, remove.
5. Now add the tomatoes and chilli powder, salt, sugar and sauces.
6. Add other vegetables back.
7. Transfer to the rice.
8. Mix gently till the rice gets evenly coated.
9. Bake in a hot oven, covered, for 10-12 mins.
10. Serve hot.

Makes: 5 Servings
Making Time: 30 minutes
Shelflife: 1 day