Asian Stir Fry Rice with Vegetables

Posted by Rene Harwood on

 

 

Ingredients
  • 2 Cups Rice long grain 
  • 2 Garlic cloves – crushed and chopped
  • 2 free range eggs (optional) 
  • 1 Carrot – peeled and diced
  • 1 Red pepper – diced
  • 1 Onion – peeled and diced
  • 3 Tbsp Lemon juice
  • 4 Tbsp Soy sauce
  • Handful coriander chopped fresh

 

Method
  1. Cook 2 cups of rice in 4 cups of water, drain rice - 8-10 minutes as directed on packaging - Prepare vegetables whilst rice is cooking. Using a large frying pan or a wok is the ideal way to cook stir fried rice with vegetables.
  2. Add a 1/4 cup of vegetable or rapeseed oil to pan. Place pan on med heat, allow the pan to get piping hot before adding the garlic onions and vegetables
  3. Fry for 3 minutes on medium heat, keep on the move. Then add lemon juice and soya source, 1 tbsp of sugar with a pinch salt and pepper. Make sure the vegetables don’t burn..
  4. Add the rice and  fry for 4-5 minutes making sure that you heat the rice throughly before serving. Add fresh herbs at the end making sure you get all the taste.