VEGGIE FRIED RICE

Ingredients:

• 2 carrots, julienned or grated into slices

• 1/4 cabbage, diced

• 6 heads of mushroom, chopped

• 2 stalks of spring onion, sliced (save some sliced green ends for garnish)

• 1/4 cup of sweet corn

• Handful of green beans

• 1 yellow capsicum, diced

• 1/2 yellow onion

• 2 cloves of garlic, diced

• 1 knob of ginger, diced

Sauce:

• 2 tbsp soy sauce

• 2 tbsp of peanut butter

• 1 tbsp of sesame oil

• 1 tbsp of sambal (or sriracha)

• 1/2 lime, juice (optional)

Garnish:

• Spring onion ends, sliced

• Chopped red chilli

• Sesame seeds or peanuts

NOTES:

• Feel free to use any vegetables you have laying around. These were the ones i had and needed to use up in the kitchen, however any and every vegetable works perfect for fried rice.

Directions:

1. Cook rice according to packet instructions.

2. Meanwhile, chop all vegetables and set aside.

3. To a non stick pan, or shallow pot add 1 tbsp of oil. Once hot add in the garlic, ginger and onion. Fry for 1 minute and then add in all the mushrooms, green beans and capsicum. Sauté for 1-2 minutes (or until veggies have started to soften.) Add in the cabbage, carrots, spring onion and sweet corn.

4. To a mixing bowl, add in all sauce ingredients. Once rice is cooked, add the rice to the pan of vegetables and mix together well.

5. Pour over the sauce and mix for another 2 minutes.

6. Serve hot and garnish with spring onion, chilli and peanuts and sesame seeds.