Siz­zling Stir-fry rice

you can mod­ify This stir-fry by us­ing other veg­eta­bles such as broccoli and spring onions

Style at Home (UK) - - Cook It | Everyday Dinners -

Takes 40 mins serves 4

50g but­ter

1 red onion, chopped

2 garlic cloves, crushed

500g long grain rice

1 vegetable stock cube

1⁄2 savoy cab­bage, shred­ded

2 carrots, cut into rib­bons

1 Heat the but­ter in a large lid­ded wok. Add the onion and gen­tly fry for a few mins to soften. Stir in the garlic. 2 Add the rice, and the vegetable stock cube mixed with 1ltr of boil­ing water. Cover and sim­mer for 10 mins un­til the rice is al­most ten­der and the liq­uid nearly all ab­sorbed. 3 Stir in the shred­ded cab­bage and carrots and cook for 5 mins, to soften the veg­eta­bles. 4 Once cooked, turn out into a large dish and serve.

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