For a delicious and colorful lunch before the fast of Tisha B'Av, this Asian-flavored stir-fried vegetable rice recipe is an easy-to-prepare dish that can be served as a side dish to any meal.
Working time: 20 minutes
Total preparation time: 35 minutes
Ingredients for the recipe
Stir-fried rice and vegetables
2 cups of cooked basmati rice
2 bell peppers of different colors (cut into strips)
Packet of fresh/canned mushrooms
1/2 cup of corn (optional)
1 large carrot (cut into strips)
1 cup of frozen peas
1/4 cabbage (sliced)
2 crushed garlic cloves
1/2 white onion (sliced)
100g of cashew nuts
For seasoning
1/4 cup soy sauce
2 tablespoons of chili sauce (sweet)
1/2 tablespoon of white/brown sugar
A little salt and black pepper
Fresh coriander and spring onion
Preparation :
Heat a large wok with the onions and garlic for about a minute. Add the cashews.
Add the vegetables to the pan in the following order: peppers, mushrooms, carrots, cabbage and corn, stir-fry for about 3 minutes.
Now add the soy, chili, salt and pepper to the vegetable pot and mix well.
It's time to add the already cooked rice to the pan, add it and stir-fry it gently without breaking the rice.
Continue to stir-fry until the vegetables soften, taste and adjust the seasoning to your liking.
You can add fresh coriander and onions at the end.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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