Photo of Korean veggie stir-fry with fried shallot rice by WW

Korean veggie stir-fry with fried shallot rice

SmartPoints® value per serving
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

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 in a medium saucepan of boiling salted water, following packet instructions. Drain and set aside.
  2. 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.
  3. Meanwhile, whisk garlic, tomato sauce, kecap manis, syrup, chilli paste and 1 1⁄2 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.