Korean veggie stir-fry with crispy rice
10
Points®
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 tablespoon(s)
Light soy sauce
1½ tablespoon(s)
Dark soy sauce
1 tablespoon(s)
Maple Syrup
1 tablespoon(s)
Chilli paste
2 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Onion
2 large, sliced
Peppers, all types
3 medium, deseeded and diced
Mushrooms
150 g, baby button
Baby corn
150 g, halved
Vegetable Oil
1 tablespoon(s)
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.
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