Vegetarian Fried Rice
Ingredients
- 142g/5 oz rice
- 3 tbsp soy sauce
- 1 tsp olive oil
- 1 small onion, chopped
- 28g/1 oz bamboo shoots
- 1 jar bean sprouts, drained
- 1 can water chestnuts, drained
- 6 whole baby sweetcorn
- 1 small green pepper, deseeded & chopped
- 1 small red pepper, deseeded & chopped
- 28g/1 oz sugar snap peas
- 284ml / 1/2 pt stock made with Vecon
Cook the rice according to the packet instructions and then drain. Stir in 2 tablespoons of the soy sauce and mix well Transfer to a bowl, cover and refrigerate overnight. Pour the oil and remaining soy sauce into a wok or large frying pan, add the onion and fry for 1 minute. Stir in the vegetables and cook for a further 2 minutes. Add the rice and pour in the stock. Simmer gently for 15-20 minutes, stirring occasionally until the stock has been absorbed. Serve immediately.
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