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
Tomato sauce (ketchup)
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 following packet instructions. Set aside.
- 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.
- Meanwhile, whisk garlic, tomato sauce, kecap manis, maple syrup, chilli paste and 1½ 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.