An easy and fast rice dish that will soon become part of your everyday-recipe repertoire.
Ingredients
- 140g (2/3 cup) white long-grain rice
- 2 teaspoons extra light olive oil
- 1/2 brown onion, thinly sliced
- 2 teaspoons finely grated fresh ginger
- 1 garlic clove, crushed
- 1 medium fresh red chilli, thinly sliced
- 1 small red capsicum, halved, deseeded, finely chopped
- 150g (1 cup) frozen baby peas
- 1 tablespoon soy sauce
- 2 tablespoons coarsely chopped fresh continental parsley
- 4 green shallots, ends trimmed, thinly sliced lengthways
Method
- Step 1Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Rinse under cold running water. Drain well.
- Step 2Heat the oil in a large non-stick frying pan or wok over medium heat. Add the onion, ginger, garlic and chilli, and stir-fry for 2 minutes or until onion softens slightly. Add the capsicum and stir-fry for 1 minute or until just tender.
- Step 3Add the rice, peas and soy sauce, and stir-fry for 3 minutes or until heated through. Remove from heat. Stir through the parsley. Divide the rice among serving plates and top with green shallot. Serve immediately.
Nutrition
790 kj
Energy
3g
Fat Total
0.5g
Saturated Fat
4.5g
Fibre
6.5g
Protein
34g
Carbs (total)
All nutrition values are per serve
Notes
Serving suggestion: Paprika and garlic chicken wingettes
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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