Ingredients:
250g of basmati rice
1 red bell pepper
1 yellow bell pepper
2 carrots
(or other green vegetable of your choice)
2 green onions
Sunflower oil
4 tablespoons of soy sauce
Salt, pepper, garlic powder, ginger
Preparation :
Cook the rice in a wide saucepan with a little oil and 250g of basmati rice rinsed in clear water. Add salt, cover with 400ml of water, and put the lid on. Let it cook for 15 minutes.
Meanwhile, slice the peppers. Dice the carrots and add seasonal vegetables or your favorites.
Check that your rice is cooked, and when it is, transfer it to a bowl and let it cool slightly (add a drizzle of oil to prevent the grains from sticking together). Add more oil to the pan and cook the bell peppers and carrots. Add salt, pepper, garlic powder, and ginger (or fresh ginger). Cook for 20 minutes over medium heat.
Finely chop the green onions, add the light part of the green onions, and cook for 10 minutes.
Meanwhile, mix the rice with a fork so as not to break the rice grain.
Add 4 tablespoons of soy sauce to the vegetables, mix, and then add the cooked rice. Stir over high heat and finish by adding the finely chopped dark part of the green onions, then remove from the heat.
It's ready!
Recipe in pictures:
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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