Sunday 16 September 2018

Posted by Judie on Sunday 16 September 2018
A great vegetarian rice recipe ready in less than 30 minutes. The sauce adds a spicy kick. This is a very flexible dish, and you can add or change the vegetables as you prefer!

Serves 4
  • 1 1/2 cups rice
  • 1 tbsp vegetable oil 
  • 1 cup carrots, diced
  • 1 yellow onions, chopped
  • 4 cloves garlic, minced 
  • 1 tbsp fresh ginger, peeled and minced  
  • 1 1/2 cups broccoli florets, diced 
  • 3/4 cup red bell pepper, diced 
  • 3/4 cup frozen peas 
  • 3/4 cup corn 
  • 4 eggs 
  • 3 - 4 tbsp soy sauce
  • 1 tbsp sesame oil
Optional Chilli Sauce:
  • 2 tbsp Gochujang chilli sauce 
  • 1 tsp sesame oil 
  • 1 tsp brown sugar 
  • 3 tbsp soy sauce 
  • 1 1/2 tsp rice vinegar 
    Cook the rice according to instructions. In the meantime heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add carrots, onions, garlic and ginger and sauté for about 3 minutes. Add broccoli and bell pepper and sauté until veggies are soft, about 3 to 4 minutes. Add the peas and corn and cook for two more minutes. 

    Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through. Add rice, soy sauce and sesame oil, mix well for 2 minutes. 

    Serve with the optional chilli sauce. To prepare chilli sauce mix all ingredients in a bowl and whisk with a fork until throughly mixed.  

    Adapted from Original Recipe
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