Turmeric vegetable fried rice
YOU WILL NEED
2 tbsp vegetable oil 250g chestnut mushrooms
60g ginger, finely grated 2 thumb-sized pieces of turmeric, peeled and finely grated or 1 tbsp ground turmeric
4 garlic cloves, thinly sliced 8 Brussels sprouts, thinly sliced 500g of ready-cooked basmati rice 4 spring onions, thinly sliced 2 large carrots, peeled into ribbons
Large bunch of coriander, chopped Salt Freshly ground black pepper Maple syrup Sriracha sauce
DIRECTIONS
■ Heat the vegetable oil in a large wok.
■ Add the mushrooms and fry for 5 minutes or until all the moisture has evaporated. Add the ginger, turmeric, garlic and the Brussels sprouts and fry for 1 minute.
■ Add the rice, stir well and add a few tablespoons of water. Cover the pan with a lid for 1 minute. Shake the pan a few times to prevent the rice sticking to the pan.
■ Remove the lid from the rice and stir well before adding the spring onions, carrot ribbons, coriander and a generous amount of seasoning.
■ Give the fried rice a final stir and serve immediately with a drizzle of maple syrup and Sriracha sauce. Otherwise, leave to cool and refrigerate until lunchtime, adding the maple syrup and Sriracha sauce when serving (do not reheat).
Recipe and image courtesy of Maple from Canada, maplefromcanada.co.uk