Basmati Rice & Veg Stir Fry
For the Rice
2 cups of basmati rice
4 cups of boiling hot water
1 teaspoon of salt
For the Vegetables
1 ½ cups of McCain Peas, Carrots and Sweet Corn Mix
6 tablespoons of olive and garlic oil
1 red onion chopped
3 cloves garlic chopped
1 green pepper chopped into cubes (you can mix the colours for variety)
1 cup of hot water
2 teaspoons of rice spice
2 teaspoons of coriander spice
2 teaspoons of paprika
½ teaspoon of salt
1 teaspoon of black pepper
1 ½ teaspoons of dried basil
Handful of chives and spring onion chopped
Fresh parsley for garnish
4 - 6
Prep Time: 10 - 15 minutes
Total Time: 20 - 25 minutes
For the Rice:
- Add 2 cups of rice to a wok and add the water and salt. Cook for about 10 - 15 minutes.
- Once the rice is done, pour it into a strainer and leave it aside.
For the Vegetable Stir Fry:
- Make sure the wok is dry before adding the oil.
- Heat the oil in the wok on medium high heat and add the onions. Braise until golden brown.
- Add the garlic and fry for about a minute or until fragrant (make sure you don't burn it).
- Add the green peppers and a little more oil and fry the green peppers until soft.
- Add a tablespoon of water at a time if it gets too dry. Add the rice spice, coriander spice, paprika, salt, black pepper and basil to the wok. Create a paste by adding 1 tablespoon of water.
- Add the frozen peas, carrots and corn. Add about ¼ cup of water. Cook until the carrots are soft. Make sure you keep stirring to prevent the vegetables from burning.
- Only add 1 tablespoon of water at a time if it's too dry.
- Once the carrots are soft reduce the heat to low setting and add the basmati rice. Mix it all up.
- Switch the stove off once the rice and vegetables have been thoroughly mixed.
- Add the chopped chives and spring onion and mix. Garnish with parsley if you want and serve.
Recipe & Photo Credit: @sugary_baked_goodness
#Peas Carrots & Sweetcorn Mix #rice #basmati