This Meat-free Monday tuck into a quick & easy stir-fried vegetable rice.
Ingredients
- 225g jasmine rice
- 1 zucchini, cut into thin sticks
- 120g thin French beans, trimmed
- 1 bunch asparagus, woody ends trimmed, halved lengthways
- 1/2 cup frozen peas
- 1 small carrot, peeled, cut into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon green curry paste
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh ginger
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/4 cup Thai basil leaves (see Notes)
- 6 shallots (spring onions), sliced
Method
- Step 1Cook the rice in a saucepan of boiling, salted water, then drain well. Allow to cool, then refrigerate overnight.
- Step 2Blanch the zucchini, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain, refresh under cold water and set aside.
- Step 3Heat the oil in a wok over high heat, then add the curry paste and stir-fry for a few seconds or until fragrant. Add onion, garlic and ginger, and cook for
- Step 41 minute. Add the blanched vegetables and cook for 2-3 minutes or until just tender. Add the rice and heat through, then stir in the fish and soy sauce, basil leaves and shallots.
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1409 kj
Energy
10g
Fat Total
1g
Saturated Fat
5g
Fibre
8g
Protein
943.74mg
Sodium
4g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
It’s best if you cook the rice for this recipe the day before. * Thai basil is available from Asian supermarkets. Substitute with common basil if not available.
- Author: Michelle Noerianto & Kim Coverdale
- Image credit: (N/A)
- Publication: Taste.com.au
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