Korean veggie stir-fry with fried shallot rice
Rice, jasmine, dry
1 cup(s), (200g)
6 individual, thinly sliced, plus extra to serve
2 clove(s), crushed
2 medium, halved, thinly sliced
3 medium, mixed variety, cut into 3cm pieces
150 g, halved
150 g, halved lengthways
1 x 3 second spray(s)
- Cook rice in a medium saucepan of boiling salted water, following packet instructions. Drain and set aside.
- Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Fry shallots for 1-2 minutes. Remove from pan, stir into reserved rice and season with pepper. Heat remaining oil in same pan, add rice mixture and press it 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.
- Meanwhile, whisk garlic, tomato sauce, kecap manis, syrup, chilli paste and 1 1⁄2 tablespoons water in a small bowl until combined.
- 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.