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

• 225g jasmine rice

• 1 zucchini, cut into thin sticks

• 120g thin French beans, trimmed

• 1 bunch asparagus, woody ends trimmed, halved lengthways

• 1/2 cup frozen peas

• 1 small carrot, peeled, cut into thin strips

• 2 tablespoons vegetable oil

• 1 tablespoon green curry paste

• 1 small onion, chopped

• 2 garlic cloves, crushed

• 2 teaspoons grated fresh ginger

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1/4 cup Thai basil leaves (see Notes)

• 6 shallots (spring onions), sliced

Method

• Step 1

  Cook the rice in a saucepan of boiling, salted water, then drain well. Allow to cool, then refrigerate overnight.

• 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.

• 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

• 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.