Name: Rice Stir-fry
Yield: Serves 4
Ingredients: sesame oil 3 tbsp; jasmine rice 300 g (10½ oz); red pepper 1, deseeded and cut into julienne strips; shiitake mushrooms 150 g (5½ oz), quartered; red chillies 2, finely sliced; soya sauce 3 tbsp; lime juice of 1; baby corn 100 g (3½ oz), cut into 1cm (½ in) slices on the diagonal; coriander leaves handful of, coarsely chopped; spring onions 1 bunch, finely sliced; garlic cloves 2, crushed; fresh root ginger 2 cm (¾ in) chunk, grated

Michael Daniel

Rice Stir-fry

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This quick and delicious recipe works best with jasmine rice, and is a useful way to utilize any leftover rice.

Ingredients

jasmine rice 300 g (10½ oz)
sesame oil 3 tbsp</

Main course
Vegan
Leftovers

Method

Boil the rice in a large pot with plenty of water for 15 minutes. When it is cooked, rinse in cold water and drain.
In a wok, heat the sesame oil and immediately add the ginger, garlic, and chilli. Fry for 2–3 minutes before adding the pepper, mushrooms, and corn. Stir-fry the vegetables for 5–6 minutes until they begin to sweat and soften.
Add the cooke

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method