Every Friday night, I tend to create recipes with leftover ingredients in my fridge. On this occasion I had Shitake mushrooms, Chiquito peppers, shallots and frozen peas.
I decided to create a crunchy vegetarian fried rice for dinner. Watching my husband go for seconds with the muffled sound of 'hmm', 'hmm', with each bite he took, made me smile and helped with my decision to blog about the recipe. This recipe is to inspire, hence try using any vegetables of your choosing and enjoy.
My secret to a perfect, fluffy rice, is to rinse the rice thoroughly and leave to sit for about 5-10 minutes, before cooking.
This process cuts the cooking time and requires less water. Enjoy!
250g long grain rice
300ml of vegetable stock
2 tablespoons of dark soy sauce
250g of diced Shitake mushrooms
5 medium sized diced Chiquito peppers
250g of frozen peas
2 large finely diced shallots
2 tablespoons of coconut oil
2 finely diced garlic
100g of crushed roasted peanuts
Add the vegetable stock to a saucepan and place on a medium heat.
Place your rice in a colander and wash under a cold tap till the water runs clear.
Leave your washed rice for about 5-10min.
Carefully add the rice to the vegetable stock (which would be hot, hence handle with care) and stir.
Cover the saucepan with it's lid and increase the heat for 2 minutes, till it boils.
Turn the heat down to a low heat and cook the rice for 18-25min.
In a wok, on a high heat, add the coconut oil and heat up for about a minute
Add the diced shallots and fry for a minute, making sure you constantly stir.
Add the diced Shitake mushrooms and diced garlic, and cook for another minute before adding the chopped Chiquito peppers.
Stir fry the mixture for about 3 minutes
Add your cooked rice to the mixture
Stir till well combined
Add the dark soy sauce and stir continuously for about 3 minutes
Add your frozen peas
Stir fry for further 3-4 minutes
Add the crushed peanuts and stir for another minute.
Remove from the heat and serve immediately.
All photos are by the owner of this blog.