Rice Stir‑Fry with Vegetables

Ingredients

• 3 cloves garlic
• 150 g shiitake mushrooms
• 200 g carrots
• 150 g sugar snap peas
• 0.5 bunch spring onions
• 4 tbsp oil
• 2 small red chilies
• 1 small bean sprouts
• 800 g cooked rice
• 2 tbsp fish sauce
• 2 tbsp Soy sauce
• 1 tsp sugar

Instructions

1. 1.

   Peel and finely chop the garlic. Clean the mushrooms and slice them. Peel the carrots and cut into thin sticks. Wash and trim the snap peas. Rinse the spring onions, clean them, and cut the white and light green parts into about 8 cm pieces.

2. 2.

   Wash, trim, and slice the chilies into rings. Heat oil in a wok or high pan, sauté garlic and vegetables for about 3 minutes while stirring. Add rice, bean sprouts, and chili; stir-fry another 3 minutes. Season with fish sauce, soy sauce, and sugar.