A simple, tasty meatless fried rice. The oil-packed sun-dried tomatoes sold by supermarket deli counters work fine for this recipe. Vegans can omit the eggs, of course.
Serves : 4
Preparation time : 15 minutes + 5 minutes standing time
Cooking time : 4 minutes
Ingredients :
8 sun-dried tomato halves
3 tablespoons hot water
2 tablespoons oil
3 cloves garlic, minced
2 teaspoons minced coriander root
2 cups loosely-packed sprouts, washed
3 cups cold cooked rice
1 teaspoon salt, or to taste
pinch white pepper, or to taste
2 eggs, beaten
1 spring onion, chopped
2 tablespoons finely-chopped coriander leaves
2 tablespoons finely-chopped basil leaves
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Method :
- Finely dice sun-diced tomatoes and mix with hot water. Let stand 5 minutes.
- Heat oil in wok over high heat. When hot, add garlic and coriander root and fry 30 seconds or until lightly browned. Add tomatoes, stir for 10 seconds, then add sprouts and fry vigorously for 30 seconds. Add rice, salt and pepper and toss well for 1-2 minutes or until sprouts are fully cooked. Transfer to a plate.
- Pour eggs into wok and scramble quickly until softly set. Mix into rice with spring onions, coriander and basil. Serve immediately.
Variation : Stir some toasted pine nuts into the rice before serving for a rich accent. Quartered cherry tomatoes can be used instead of sun-dried tomatoes.
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