Thai-Style Vegetable Rice

Ingredients

• 1 onion
• 2 Garlic cloves
• 300 g long-grain rice
• 150 g broccoli
• 150 g cauliflower
• 150 g white cabbage
• 150 g Carrots
• 2 stalks celery
• 50 g sugar snap peas
• 50 g mung bean sprouts
• 4 tbsp soy oil
• Salt
• black pepper (freshly ground)
• 1 tbsp soy sauce
• 0.125 l fish stock
• 8 shrimp (prepped, in shell)
• 1 untreated lime (juice)
• 2 tbsp sesame seeds
• 1 tbsp coriander

Instructions

1. 1.

   Cook the rice in 600 ml boiling salted water for 15-20 minutes. Peel and finely dice the onion and garlic. Wash the vegetables. Cut the cauliflower and broccoli into florets, shred the cabbage, slice the carrots and celery into rounds, trim the ends of the sugar snap peas.

2. 2.

   Heat 2 tbsp oil in a wok, add the onions and garlic, then gradually add the vegetables, stir-frying for 8 minutes while constantly stirring. Season with salt, pepper, and soy sauce. Mix in the cooked rice and fish stock.

3. 3.

   In a pan heat the remaining oil, sauté the shrimp until pink, deglaze with lime juice. In a dry pan toast the sesame seeds. Sprinkle the vegetable rice with coriander and toasted sesame, top with the shrimp, and serve plated on a dish.