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Green Kitchen Recipes: Stir-fried red rice
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Green Kitchen Recipes: Stir-fried red rice

Stir_Fried_Red_Riceforweb

Our favourite Scandinavian veggie food bloggers share their favourite recipes, inspired by their travels. Prepare for serious food/life envy.

It is impossible to travel in Asia and not encounter a bowl of fried rice; it’s on every menu in every country. If you’re travelling with kids and find the curries too spicy for them, fried rice is always a good and simple choice – at least in our family.

At only nine months old, (their three-year-old daughter) Elsa loved stuffing her face full of rice, vegetables and tofu. We make our version with wholegrain rice, which adds chewiness and earthy tones to the dish. One of the tricks to get the dish right is to give the vegetables only a quick turn in the pan, so they stay fresh and crisp.

Another trick is to make sure that the cooked rice is completely dry before it is added to the pan – that way it doesn’t make the dish soggy. Stir-fried rice is also a great way to use up any leftover rice or vegetables, as it is very easy to improvise and substitute ingredients. Add tofu or tempeh for extra protein.

Serves 2

200g red, brown or other wholegrain rice
500ml water
1 tbsp cold-pressed coconut or olive oil or ghee
1 large carrot, thinly sliced
1 large handful oyster mushrooms, sliced
2 spring onions (scallions), sliced
½ bok choy or a large handful of spinach, thinly sliced
Sea salt and freshly ground black pepper
2 eggs, beaten
60g raw cashew nuts, to serve
1 large handful fresh Thai basil leaves, to serve

Method

1 Rinse the rice and place in a saucepan with the measured water. Bring to the boil, reduce the heat, cover and gently cook over a medium-low heat for 25-30 minutes. Drain the rice thoroughly and set aside for 10 minutes.

2 Heat the oil in a frying pan, add the vegetables and stir-fry for a couple of minutes. Season with sea salt and black pepper. Add the rice and fry for another minute.

3 Add the beaten eggs and stir until scrambled.

4 Scatter with cashew nuts and Thai basil leaves and serve.

 

Recipe from Green Kitchen Travels by David Frenkiel & Luise Franklin (Hardie Grant, £25). For more recipe ideas from Green Kitchen Stories, visit www.greenkitchenstories.com.

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