Photo of Korean veggie stir-fry with crispy rice by WW

Korean veggie stir-fry with crispy rice

9
9
9
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Fragrant Jasmine Rice

240 g, dry

Garlic

2 clove(s), crushed

Tomato ketchup

3 tablespoons

Light Soy Sauce

1½ tablespoons

Dark Soy Sauce

1 tablespoons

Maple Syrup

1 tablespoons

Chilli Paste

2 teaspoons

Calorie controlled cooking spray

4 spray(s)

Onion(s)

2 large, sliced

Peppers, All Types

3 medium, deseeded and diced

Mushrooms

150 g, baby button

Baby corn

150 g, halved

Vegetable Oil

1 tablespoons

Spring Onions

6 medium, sliced

Instructions

  1. Cook the rice to pack instructions, drain and set aside. In a jug whisk together the garlic, ketchup, soy sauces, maple syrup, chilli paste and 2 tablespoons water.
  2. Mist a nonstick wok with cooking spray and stir fry the onions over a medium heat for 2 minutes. Add the mixed peppers, mushrooms and baby corn and increase the heat to high and stir fry for 1-2 minutes. Stir in the sauce, then reduce the heat and simmer for 2-4 minutes.
  3. To make the crispy rice, heat the oil in a nonstick frying pan and fry the spring onions over a medium heat for 1-2 minutes. Remove from the pan, stir in the cold rice and season. Heat 1/2 tablespoon vegetable oil in the pan, add the rice mixture and press it flat. Cook for 5 - 10 minutes until crisp underneath. Use a fork to break it up, then divide between bowls, top with the stir-fry and serve garnished with extra spring onions.