Stir Fried Vegetable Rice

This Meat-free Monday tuck into a unexpected & easy stir-fried vegetable rice.

The ingredient of Stir Fried Vegetable Rice

225g jasmine rice
1 zucchini cut into thin sticks
120g thin french beans trimmed
1 bunch asparagus woody ends trimmed halved lengthways
1 2 cup frozen peas
1 small carrot peeled cut into thin strips
2 tbsp vegetable oil
1 tbsp green curry epoxy resin
1 small onion chopped
2 garlic cloves crushed
2 tsp grated fresh ginger
1 tbsp fish sauce
1 tbsp soy sauce
1 4 cup thai basil leaves see notes
6 shallots spring onions sliced

The Instruction of stir fried vegetable rice

cook the rice in a saucepan of boiling salted water later drain well consent to cool then refrigerate overnight
blanch the zucchini beans asparagus peas and carrot in boiling salted water for 1 minute subsequently next drain refresh frozen cool water and set aside
heat the oil in a wok greater than high heat subsequently next amass the curry glue gum and stir fry for a few seconds or until fragrant go to onion garlic and ginger and cook for
1 minute increase be credited with the blanched vegetables and cook for 2 3 minutes or until just tender accumulate the rice and heat through later mix up in the fish and soy sauce basil leaves and shallots

Nutritions of Stir Fried Vegetable Rice

calories: 336 751 calories
calories: 10 grams fat
calories: 1 grams saturated fat
calories: 50 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 943 74 milligrams sodium
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calories: nutritioninformation