Wok Fried Rice with Vegetables
Quick Recipes Asian Simple Recipes Lacto-Ovo Vegetarian Recipes Side Dishes Gluten-Free Recipes Rice
Amazing aromas and minimal cooking time, this is the magic of the wok.
Ingredients
100g jasmine or basmati rice
1 medium onion (about 50g)
1 smaller red pepper (about 100g)
50g spinach (baby)
1.5 tablespoons fish sauce
1 tablespoon salty soy sauce + 1 teaspoon soy sauce
2 eggs
3 stalks green onion
a little oil for greasing the wok
Aromatic Paste
1 red hot pepper (as large as you want)
10g grated ginger
2 large garlic cloves
5g basil leaves (about 15 large leaves)
10g parsley (about 1/2 small bunch)
2 tablespoons neutral oil
1 tablespoon water
Servings: 2
How to prepare wok fried rice with vegetables
- Cook the rice according to package instructions in salted water, until done but not soft. Ideally, use rice cooked a day before, so this is a recipe where you can use leftover rice. But if you cook it the same day, drain it well and spread it on a wide platter and let it cool and dry completely.
- Cut the onion into medium slices, not too thin. Cut the red pepper into cubes. Chop the green onion into rounds.
- Beat the eggs with 1 teaspoon of salty soy sauce.
- Blend all the ingredients for the aromatic paste in a small blender or with an immersion blender.
- Use a wok or a thick pan with rounded edges, of an appropriate size for the quantity prepared. For these 2 servings of rice, a 25-30 cm diameter wok is ideal. If you have a smaller wok, prepare only 1 serving at a time.
- Grease the wok with a little oil and heat it well. Add the onion and pepper and stir-fry, stirring frequently for 1 minute. Add the spinach and stir-fry for another 30 seconds. The spinach doesn't need to wilt completely, just settle better in the pan. Sprinkle a little salt over the vegetables while you stir-fry them. Remove the vegetables to a bowl.
- Grease the pan again with a little oil and pour in the beaten eggs. Stir quickly to get scrambled eggs. Stir only until they are done but still slightly moist. Remove the scrambled eggs over the vegetables. If a little egg stuck to the wok, wipe it with paper towels before the next step.
- Add the aromatic paste to the hot wok and stir-fry quickly (30 seconds), until it smells pleasant. Add the rice and stir-fry together with the paste until it colors evenly (another 1 minute).
- Add the soy sauce and fish sauce and stir-fry again for 1 minute.
- Remove the pan from heat and add the vegetables, eggs and green onion (if not serving something else alongside). Taste for salt while mixing. It's good immediately, but also good at room temperature or reheated. I serve it as a side dish next to grilled shrimp or baked salmon torn into pieces after baking, mixed with green onion and red hot pepper slices.