Friday, November 14, 2008

Fried Rice with Zucchini and Carrot

If I could get vacuum-packed white ginseng, I would use it to cook the rice. And with finely chopped ginseng, zucchini and carrot to fry the rice that had been cooked with ginseng. For our climate in Singapore, young ginseng might not be so suitable for us, unless we are staying in cold countries. So, for this recipe it is just zucchini and carrot being used.
To make it more interesting for kids, get some Korean seaweed (some small rectangle nori sheet) to wrap the rice to eat.

Preparation: 15 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 100g zucchini, finely chopped
° 25g carrot, peeled and finely chopped
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt and pepper to taste
° 1 teaspoon sesame oil
° few fresh coriander leaves (optional), for garnish

1. Heat the olive oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the zucchini and carrot and stir-fry for 1 minute.
3. Stir in the cooked rice and fry for 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Season with salt and pepper.
4. Add in the sesame oil and serve hot.

1. Rice for frying must be cooked at least 2 hours in advance or the night before.

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