If you like spicy food and rice, this recipe is the combination of both. It is no fuss to cook.Preparation: 3 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 200g rice, cooked
° 100g-150g frozen mixed vegetables
° 5 straw mushrooms (optional), halved
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised
° 2-4 kaffir lime leaves
° 1 tablespoon olive oil
° 1 thin slice ginger, finely chopped
° 1½ tablespoon vegetarian tom yum paste
° ½ fresh red chilli (optional) , finely shredded
° 1 tablespoon light soy sauce, or to taste
° a small handful fresh coriander leaves (optional), for garnish
Method
1. Heat the oil in a wok. Add the ginger and lemongrass fry till fragrant. Stir in the tom yum paste and fry for less than ½ minute.
2. Add the lime leaves, cooked rice, mixed vegetables and season with light soy sauce.
3. Sprinkle some water if it is too dry. Fry for 2-3 minutes or until rice is heated through and well coated.
4. Mix in the chilli, garnish with coriander leaves and serve hot.
Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.
° 1 tablespoon olive oil
° 1 thin slice ginger, finely chopped
° 1½ tablespoon vegetarian tom yum paste
° ½ fresh red chilli (optional) , finely shredded
° 1 tablespoon light soy sauce, or to taste
° a small handful fresh coriander leaves (optional), for garnish
Method
1. Heat the oil in a wok. Add the ginger and lemongrass fry till fragrant. Stir in the tom yum paste and fry for less than ½ minute.
2. Add the lime leaves, cooked rice, mixed vegetables and season with light soy sauce.
3. Sprinkle some water if it is too dry. Fry for 2-3 minutes or until rice is heated through and well coated.
4. Mix in the chilli, garnish with coriander leaves and serve hot.
Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.
No comments:
Post a Comment