Stir fried vegetable rice
recipe

Appetizing Stir fried vegetable rice Recipe

This Meat-free Monday tuck into a quick & easy stir-fried vegetable rice.
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.

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