Vietnamese Fried Rice

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					Vietnamese Fried Rice

This recipe is based on one from the gorgeous 'Asian Vegan Kitchen' book by Hema Parekh.
We serve it with a portion of Stir-fried Aubergine and Tofu in Spicy Sauce.

Serves 4
Prep & cooking time: less than 30 minutes

3 tbsp oil
2 garlic cloves, crushed
1 medium onion, finely chopped (red onion adds a nice colour to the rice)
1 carrot, finely grated
150 g / 5.5 oz / 1 cup cooked green peas
3 dried shitake mushrooms, soaked in hot water for 10 minutes, drained & diced (optional)
1 tbsp soy sauce
1/2 tsp salt
1 tsp castor sugar
1/2 tsp ground black pepper
2 cups long-grain rice
handful toasted (dry fried) cashews

    Rinse the rice and cook as per the instructions on the packet.
    Heat the oil in a large wok and sauté the garlic and onion briefly over high heat. Add
      the carrot, peas, and mushrooms and stir to mix. Cook covered for 3-4 minutes,
      stirring occasionally.
    Add the soy sauce, salt, sugar, and pepper and mix in the cooked rice. Cook until
      heated through, breaking up any lumps that may have formed.
    Remove from the heat and use a small bowl to mould a portion of rice per person.
    Garnish with a sprinkling of toasted cashew nuts.

As an alternative to carrots and peas, pieces of cooked butternut squash and broad beans
can be used (as seen in the image above).

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