A tasty and simple recipe full of vegetables and pungent spices.
This recipe serves 2 people
Prepping time – 10mins
Cooking time – 15 mins
Ingredients
1 cup cooked long grain rice (I have used basmati rice, but brown rice works just as well)
1 brown Onion, sliced fine
1 carrot julienned
1/2 Red pepper sliced fine
1/2 yellow pepper, sliced fine
3 white button mushrooms, sliced fine
2 cabbage leaves shredded fine
1/2 courgette, sliced diagonally
Handful of green beans, sliced diagonally
Handful of asparagus spears, sliced diagonally
Handful of broccoli spears, sliced diagonally
Handful of baby corn, sliced diagonally
1tbs vegetable oil1tsp sea salt
1tsp pepper
1tsp sesame seeds
1tsp chilli flakes
1tbs light soy sauce
1tbs dark soy sauce
1tsp fish sauce (optional)
1 clove garlic chopped
1 thumb size piece of ginger chopped
1tsp chopped lemongrass
Coriander to garnish
Sriracha sauce to garnish
1 Fried egg (You can always add chicken, prawns or tofu to cater to your needs)
Method
Begin by heating the oil in a pan over medium heat and add the chopped garlic and ginger and lemongrass, stir for a few seconds and until aromatic
Add the vegetables and saute for a couple of minutes, then add the salt, pepper, chilli flakes, sesame seeds along with the light and dark soy sauce and the fish sauce.
Finally, add the rice and stir until all the ingredients have amalgamated and cook further for 5mins.
Serve with a fried egg to top it off and some sriracha sauce. Enjoy .
