Ingredients
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140g (2/3 cup) white long-grain rice
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2 teaspoons extra light olive oil
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1/2 brown onion, thinly sliced
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2 teaspoons finely grated fresh ginger
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1 garlic clove, crushed
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1 medium fresh red chilli, thinly sliced
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1 small red capsicum, halved, deseeded, finely chopped
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150g (1 cup) frozen baby peas
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1 tablespoon soy sauce
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2 tablespoons coarsely chopped fresh continental parsley
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4 green shallots, ends trimmed, thinly sliced lengthways
Method
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1Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Rinse under cold running water. Drain well.
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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.
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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.
Source: taste.com.au
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