Stir-fried vegetable rice

Stir-fried vegetable rice


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

The ingredient of Stir-fried vegetable rice

  1. 225g jasmine rice
  2. 1 zucchini, cut into thin sticks
  3. 120g thin French beans, trimmed
  4. 1 bunch asparagus, woody ends trimmed, halved lengthways
  5. 1/2 cup frozen peas
  6. 1 small carrot, peeled, cut into thin strips
  7. 2 tablespoons vegetable oil
  8. 1 tablespoon green curry paste
  9. 1 small onion, chopped
  10. 2 garlic cloves, crushed
  11. 2 teaspoons grated fresh ginger
  12. 1 tablespoon fish sauce
  13. 1 tablespoon soy sauce
  14. 1/4 cup Thai basil leaves (see Notes)
  15. 6 shallots (spring onions), sliced

The instruction how to make Stir-fried vegetable rice

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

Nutritions of Stir-fried vegetable rice

calories: 336.751 calories
calories: 10 grams fat
calories: 1 grams saturated fat
calories: 50 grams carbohydrates
calories: 4 grams sugar
calories: 8 grams protein
calories: 943.74 milligrams sodium
calories: NutritionInformation

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