An easy but filling vegetarian week night dinner.
Place the rice into a saucepan and add enough water to come 2 centimetres above the rice level. Bring to a rolling boil then cover and turn the heat to the lowest setting. Cook without uncovering for any reason for 20 minutes. Remove from the heat and without uncovering, allow to stand for 5 minutes. Uncover and gently fluff up the rice with a fork but don’t mash the rice grains. Put in a bowl in the fridge to chill
When rice is cool, heat 3 tablespoons of canola oil in a wok or frying pan over a moderate heat and add the onion, garlic, lemon juice, carrot and ginger. Stir fry for 10 minutes or until the onion is soft. Add the liquid mix, the beans and rice and mix well. Stir fry for 5 minutes or until the rice is very hot and the beans just cooked.
Add the mung bean sprouts and the lettuce and mix well. Stir fry for 2-3 minutes until the sprouts and lettuce are hot and just wilted. Taste and season with salt.
Divide the rice mixture between plates, top with fried egg, crispy shallots, coriander and sweet chilli sauce on the side. Enjoy!
250 grams Trade Aid jasmine rice rinse well and drain
3 Garlic Cloves peel and chop finely
1 Red Onion peel and finely chop
15 grams Lemon Juice
1 Carrot peel and finely dice
30 grams Ginger peel and finely chop
50 grams Green Beans sliced 4 centimetres on the diagonal
200 grams Mung Bean Sprouts use 1 and a half cups
1 Iceberg Lettuce use 1 large handful of thinly sliced lettuce
100 grams crispy shallots
40 grams Coriander roughly chopped
100 grams Sweet Chilli Sauce
for the liquid mix:
45 millilitres Kikkoman soy sauce
10 millilitres sambal oelek
15 millilitres tomato sauce