Serves: 3-4
Not a traditional recipe yet super healthy, nutritious and easy one - especially for quick lunch or mid-week dinner on the go. If you are like me - and while cooking brown rice prepare too much - keep the leftover cooked rice in the fridge and use it for stir fry!
Very versatile recipe - choose and swap the vegetables depending on what you have in the fridge: you can shred some carrots, Chinese cabbage or bell peppers, slice cauliflower florets. Add some spice with flakes of chilli or sprinkle some red sliced chillies on the top if you like it super hot. My recipe is comforting and mild.
1 Tbsp vegetable oil (rapeseed or canola)
3 garlic cloves, minced
1.5-inch fresh ginger, minced
2 cups (2 x 250 ml) cooked brown rice, cooled
1 cup (250 ml) baby sweetcorn, sliced
1 cup flat beans, sliced
1.5 cup stem broccoli, sliced
2 Tbsp soy sauce
Black pepper
2 spring onions, sliced thinly
1. Heat the oil in the wok and add minced garlic and ginger. Fry stirring for about 20 to 30 secs (do not allow the garlic to brown - it will taste bitter!).
2. Add the vegetables (apart from spring onions) and stir fry for about 2 mins, just to soften it a little.
3. Add the rice, mix with the vegetables and cook for another 2-3 mins. Season with black pepper.
4. Add soy sauce (do not add salt as the soy sauce will give the dish the salty flavour) and mix well for 1 min.
5. Add spring onions and serve.
6. Enjoy!
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