Recipe Exchange

Stir-fried Rice and Vegetables

  • 1/2 cup rice (preferably brown rice), rinsed and drained
  • 1 1/2 cups vegetable stock
  • 1-inch piece of fresh ginger root, finely sliced
  • 1 garlic clove, halved
  • 2-inch piece of pared lemon rind
  • 1 1/2 cups shitake mushrooms
  • 1 tablespoon groundnut oil
  • 1 tablespoon butter
  • 6 ounces baby carrots, trimmed
  • 8 ounces baby zucchini, halved
  • 1 1/2 cups broccoli broken into florets
  • 6 scallions, diagonally sliced
  • 1 tablespoon light soy sauce
  • 2 tablespoons toasted sesame oil
  1. Put the rice in a pan and pour in the stock. Add the ginger, garlic and lemon rind. Slowly bring to a boil, then cover and cook very gently for 20-25 minutes until the rice is tender. Discard the flavorings and keep the pan covered so that the rice stays warm.
  2. Slice the mushrooms, discarding the stems. Heat the oil and butter in a wok and stir-fry the carrots for 4-5 minutes until partially tender. Add the mushrooms and zucchini, stir-fry for 2-3 minutes, then add the broccoli and scallions and cook for 3 minutes more, by which time all the vegetables should be tender but should still retain a bit of "bite.”
  3. Add the cooked rice to the vegetables, and toss briefly over the heat to mix and heat through. Toss with the soy sauce and sesame oil. Spoon into a bowl and serve immediately.