Sizzling Stir-fry rice

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

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.