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Korean veggie stir-fry with fried shallot rice

Korean veggie stir-fry with fried shallot rice

Total Time
40 min
15 min
25 min
Crispy, golden rice brings the ‘wow’ factor to this vibrant, veggie-loaded stir-fry.


Rice, jasmine, dry

1 cup(s), (200g)

Canola oil

2 tsp

Green shallot(s)

6 individual, thinly sliced, plus extra to serve


2 clove(s), crushed

Tomato sauce (ketchup)

2 tbs

Kecap manis

2 tbs

Maple syrup

3 tsp

Chilli paste

1 tsp

Brown onion

2 medium, halved, thinly sliced

Red capsicum

3 medium, mixed variety, cut into 3cm pieces

Button mushrooms

150 g, halved

Baby corn

150 g, halved lengthways

Oil spray

1 x 3 second spray(s)


  1. Cook rice following packet instructions. Set aside.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook shallots, stirring, for 1–2 minutes. Stir in reserved rice and season with pepper. Press rice mixture flat over base of pan. Cook for 5–10 minutes until crisp underneath, then use a spatula to break it up. Divide rice between 4 bowls and sprinkle with extra shallots.
  3. Meanwhile, whisk garlic, tomato sauce, kecap manis, maple syrup, chilli paste and 1½ tablespoons water in a small bowl until combined.
  4. Lightly spray a large non-stick wok with oil and heat over medium heat. Stir-fry onions for 2 minutes. Add capsicums, mushrooms and baby corn, increase heat to high and stir-fry for 1–2 minutes. Stir in sauce mixture, reduce heat and simmer for 2 minutes or until vegetables are just tender. Serve vegetables with shallot rice.