Special Diet

Stir-Fried Vegetable Rice

cook 20 mins
  • 2 tablespoons sunflower oil
  • 6 spring onions, cut diagonally into 2.5 cm (1 in) lengths
  • 2 garlic cloves, crushed
  • 1 teaspoon finely grated fresh root ginger
  • 1 red pepper, deseeded and finely chopped
  • 1 carrot, peeled and finely diced
  • 300 g (10 oz) peas
  • 500 g (1 lb) cooked, white long grain rice
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sweet chilli sauce
  • chopped coriander and mint leaves, to garnish
  • Heat the oil in a large, nonstick wok and add the spring onions, garlic and ginger. Stir-fry for 4–5 minutes and then add the red pepper, carrot and peas. Stir-fry over a high heat for 3–4 minutes.
  • Stir in the rice, soy and sweet chilli sauces and stir-fry for 3–4 minutes or until the rice is heated through and piping hot.
  • Remove from the heat and serve immediately, garnished with the chopped herbs.
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