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Stir-fried vegetable rice
Stir-fried vegetable rice
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Prep Time:
480 minutes
Cook Time:
10 minutes
Total Time:
490 minutes
Enjoy a fast and flavorful meatless stir-fried vegetable rice for Meat-free Monday!
Ingredients:
  • 225g jasmine rice
  • 1 zucchini, cut into thin sticks
  • 120g thin French beans, trimmed
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 125.00 ml frozen peas
  • 1 small carrot, peeled, cut into thin strips
  • 28.00 gm green curry paste
  • 1 small onion, chopped
  • 2 tsp grated fresh ginger
  • 24.40 gm fish sauce
  • 21.00 gm soy sauce
  • 62.50 ml Thai basil leaves (see Notes)
  • 6 shallots (spring onions), sliced
Instructions:
  • In a saucepan of boiling, salted water, cook the rice until tender. Drain well and let cool before refrigerating overnight.
  • Briefly cook the zucchini, beans, asparagus, peas, and carrot in boiling, salted water for 1 minute. Then, drain, rinse under cold water, and set aside.
  • In a wok set over high heat, warm the oil until shimmering. Add the curry paste and stir-fry until fragrant. Introduce the onion, garlic, and ginger, and continue cooking.
  • In a mere minute, incorporate the blanched vegetables and cook for 2-3 minutes until they reach desired tenderness. Next, mix in the rice and warm it together, then fold in the fish, soy sauce, basil leaves, and shallots.

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