March 23, 2012

Vegetable Stir and Fried Rice

This is a quick and easy side dish, that makes good use of the frozen veggies mix. (I always keep in my freezer a package of, carrots, corn and peas or beans veggie mix to have on hand for something like this-great time saver!) In this recipe,  I used carrots, corn and peas. Sometimes, I like to add baby corn and sliced mushroom. You can experiment with some other veggies that you like.

Enjoy!

Stir-fry-rice

Ingredients:
2 cups Jasmine rice
3 tbsp. oil
4 green onions, chopped
3 garlic cloves, minced
1 carrot, chopped
1/2 tsp. salt
1 cup cut green beans, frozen
1 cup corn, frozen
1/2 cup peas, frozen
2 tsp. Knorr vegetable bouillon mix  
1 tsp. soy sauce

Directions:

Steam or cook rice and set aside.

Add oil to a deep skillet or frying pan. Add onions and sauté for 1 minute; stir in garlic. Stir and sauté for another minute to release flavour; add carrots and salt. Sauté for 1 minute, then add green beans, corn and cook on medium heat until vegetables are tender; Stir in peas and powdered bouillon (add a splash of water, if needed). Cook until all vegetables are tender and water has evaporated.

Add steamed rice; drizzle on the soy sauce and stir and fry for 2 minutes until rice and vegetables are all mixed together.  Spoon into a serving bowl. Serve warm.

Serves: 8

Leia’s Culinary Treasures

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