There are many combinations of ingredients that can be added to rice to make a tasty dish. This fried rice dish is quick and easy to prepare. It is both colourful and nutritious. It can be eaten on its own or added as an accompaniment to a main meal. It is a good way to use up left over rice.
If you do not have all the ingredients listed to make this dish alternate with what is available or in season.
This dish is also gluten free.
EQUIPMENT
A Wok, cast iron skillet or non stick fry pan
INGREDIENTS
2 tablespoons grape seed oil
1 medium brown onion finely diced
1/2 cup carrot shredded
1/2 cup zucchini shredded
1/4 cup julienned red capsicum
1/2 cup fresh or frozen corn
4 cups left over or cold rice
1/4 teaspoon turmeric (optional)
1/2 teaspoon vegeta (Optional)
2 tablespoon light soy sauce
2 scallions (spring onions) finely chopped
METHOD
*Heat up a wok on high heat once desired temperature is reached turn down to medium.
*Add oil to wok, place finely diced onion, shredded carrot and zucchini, julienned capsicum and corn cook 2-3 minutes until vegetables are tender, remove and set aside in a bowl.
*Add cold rice to the wok, with the back of a wooden spoon gently break up the rice so it is not clumping together.
*Once rice is heated through add turmeric, vegeta and light soy sauce stir through rice to combine.
*Add cooked vegetables to the rice and toss through to combine.
*Check seasoning is to your liking.
*Transfer fried rice to a serving bowl and garnish with finely chopped spring onion.
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