Wok rice with vegetables
Summer is a perfect time to enjoy seasonal vegetables. You can prepare this wok today with whatever you have in the fridge and it will always be this delicious.
Ingredients
250g basmati rice
2 cloves of garlic finely chopped
1 tablespoon of oil
1/2 eggplant
1/2 zucchini
1/2 onion
½ red bell pepper
½ yellow bell pepper
1 tablespoon soy sauce
1 tablespoon fish sauce
½ tablespoon oyster salts
½ teaspoon chili paste (optional)
Preparation
Wash the rice well under the tap in a strainer until the water runs clear with no traces of starch.
Put the rice in an Advanced saucepan and cover with water.
Cook over medium heat until the water has almost evaporated. When there is very little left, remove from heat and cover.
While we prepare the vegetables. We chop them with the help of a santoku knife. We can chop them the size we want, but it is important that they are all the same size so that they cook at the same time.
Heat the oil in an Advanced wok and when it is ready, add the minced garlic and onion. Saute for a few seconds and add the peppers. We give a few laps and add the rest of the chopped vegetables.
We turn around for a few minutes until the vegetables are practically at their point. Then add the soy sauce, fish sauce and oyster sauce and add the rice. We move well so that all the flavors are mixed and the rice has been heated.
Serve with some coriander leaves on top.
Photography and recipe by Loleta .
