Asian Vegetable Fried Rice

Ingredients

• 150 g Basmati rice
• 1 Carrot
• 1 bell pepper
• 1 Zucchini
• 200 g Chinese cabbage
• 100 g frozen peas
• 1 onion
• 1 tbsp ghee
• 1 tsp ginger
• 2 Garlic cloves
• 1 tbsp soy sauce
• a pinch sugar
• 1 tbsp Lemon Juice
• 2 tsp sesame oil
• 2 Eggs

Instructions

1. 1.

   Wash the rice in a sieve under running water, bring to a boil with 1 l water and a pinch of salt, then simmer on low heat for about 20 minutes until al dente; drain the rice into a sieve and rinse with cold water.

2. 2.

   Wash, trim, and cut the vegetables (except peas) into long thin strips.

3. 3.

   Heat the ghee in a pan, sauté ginger and garlic, add the vegetable strips along with peas, soy sauce, sugar, and salt, and stir‑fry for about 4 minutes over medium heat. Add lemon juice and rice together with 1 tbsp water; mix well.

4. 4.

   In a second pan, heat the sesame oil and scramble the eggs. Serve the Asian vegetable fried rice hot or cold.