Ingredients
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1 tablespoon peanut oil
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3 cups cooked long-grain rice
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1/2 teaspoon salt
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2 tablespoons sesame oil
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1 tablespoon peanut oil
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2 garlic cloves, grated
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1 cm cube fresh ginger, peeled and grated
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2 stalks celery, cut into thin diagonal slices
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100 g green beans, cut into thin diagonal slices
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1 cup bean sprouts
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2 spring onions, white part only, finely chopped
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1 green capsicum, sliced
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1/4 cup clear vegetable stock
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2 tablespoons soy sauce
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1/2 teaspoon salt
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1 tablespoon coriander leaves, for garnish
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1 garlic clove, finely chopped
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1 carrot, grated
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140 g bamboo shoots, sliced
Instructions
- Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
- In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
- Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
- Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
- Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.