This chinese vegetable rice recipe is a grest summer meal and like all stir-fry's it is easy and simple to cook.
This is a great dish on its own as a light snack/starter or as an accompaniment to chicken or red meat.
Ingredients
350 g/12 oz long grain rice
1 tsp turmeric
2 tbsp sunflower oil
225 g courgettes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 green chili
1 meduim carrot, grated
150 g/15 ½ oz beansprouts
6 spring onions, sliced plus to garnish
2 tbsp soy sauce
Place the rice and turmeric in a saucepan of lightly salted water and bring to the boil. Reduce the heat and leave to simmer until the rice is just tender. Drain and press out any excess water.
Heat the oil in a hot wok.
Add the courgettes to the work and stir-fry for 2 minutes
Add the bell peppers and chilli and fry for 2-3 minutes.
Add the cooked rice to the mixture and toss well.
Add the carrots, beansprouts and spring onions to the wok and fry for a further 2 mins. Drizzle with soy sauce and serve garnished with the extra spring onions.
