This Meat-free Monday tuck into a quick & easy stir-fried vegetable rice.
Prep Time : 8:00 | Cook Time : 0:10 | Total Time : 8:10 | Serving : 4 person.
Ingredients
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225g jasmine rice
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1 zucchini, cut into thin sticks
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120g thin French beans, trimmed
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1 bunch asparagus, woody ends trimmed, halved lengthways
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1/2 cup frozen peas
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1 small carrot, peeled, cut into thin strips
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2 tablespoons vegetable oil
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1 tablespoon green curry paste
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1 small onion, chopped
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2 garlic cloves, crushed
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2 teaspoons grated fresh ginger
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1 tablespoon fish sauce
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1 tablespoon soy sauce
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1/4 cup Thai basil leaves (see Notes)
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6 shallots (spring onions), sliced
Method
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Step 1
Cook the rice in a saucepan of boiling, salted water, then drain well. Allow to cool, then refrigerate overnight.
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Step 2
Blanch the zucchini, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain, refresh under cold water and set aside.
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Step 3
Heat the oil in a wok over high heat, then add the curry paste and stir-fry for a few seconds or until fragrant. Add onion, garlic and ginger, and cook for
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Step 4
1 minute. Add the blanched vegetables and cook for 2-3 minutes or until just tender. Add the rice and heat through, then stir in the fish and soy sauce, basil leaves and shallots.