Vegetable And Nut Fried Rice Recipe
Ingredients
| Groundnut oil | 2 Tablespoon | |
| Leek | 1 , thinly sliced | |
| Carrots | 2 , thinly sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| 1 tablespoon grated fresh root ginger | ||
| 75 g (3 oz) baby com cobs, halved | ||
| Button mushrooms | 75 Gram, halved | |
| Mangetouts | 50 Gram, halved | |
| White and brown rice | 250 Gram, cooked | |
| Light soy sauce | 3 Tablespoon | |
| Sesame oil | 2 Teaspoon | |
| Cashew nuts | 50 Gram, toasted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat the oil in a wok, add the leek, carrots, garlic and ginger and stir-fry for 2 minutes.
2. Add the corn, mushrooms and mangetouts and stir-fry for 1 minute.
3. Toss in the rice, soy sauce, sesame oil, and salt and pepper, and stir-fry until heated through.
4. Sprinkle with the nuts and serve immediately.
2. Add the corn, mushrooms and mangetouts and stir-fry for 1 minute.
3. Toss in the rice, soy sauce, sesame oil, and salt and pepper, and stir-fry until heated through.
4. Sprinkle with the nuts and serve immediately.
Chef
