- 0:10 Prep
- 0:20 Cook
- 8 Servings
- Easy
This fragrant rice is a magnificent accompaniment to your Asian-style feast.
Ingredients
- 400g (2 cups) white long-grain rice
- 2 tablespoons vegetable oil
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, finely chopped
- 6 green shallots, ends trimmed, finely chopped
- 2 large fresh green chillies, finely chopped
- 1 cup loosely packed fresh coriander leaves
- 1 teaspoon white sugar
- Salt & freshly ground black pepper
- Coriander leaves, extra, to garnish
Method
- Step 1Cook the rice in a large saucepan of salted boiling water following packet directions until tender. Set aside in a colander for 4 hours to drain and cool.
- Step 2Heat oil in a large wok over medium-high heat until just smoking. Add onion and garlic and stir-fry for 3 minutes or until onion is soft. Add shallots and chilli and stir-fry for 1 minute or until tender.
- Step 3Add rice and stir-fry for 6 minutes or until heated through. Remove from heat and stir through coriander. Taste and season with sugar, salt and pepper.
- Step 4Transfer to a serving bowl. Sprinkle with extra coriander to garnish.
- High carb
- Lower gi
- Vegan
- Vegetarian
Nutrition
945 kj
Energy
5g
Fat Total
1g
Saturated Fat
1g
Fibre
4g
Protein
6.63mg
Sodium
1g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
You can cook the rice (step 1) up to 1 day ahead. Drain well and store in an airtight container in the fridge. Continue from step 2, 15 minutes before serving.
- Author: Michelle Noerianto
- Image credit: Chris Chen
- Publication: Australian Good Taste
