Prep 10 mins
Cook 15 mins
I take this vegetarian/vegan dish to BBQs and I have to guard it to make sure the omnivores don't scoff the lot before the non-meaters are fed. I usually multiply this several times over as it is so more-ish.
- 30 ml oil
- 1 clove garlic, finely chopped (increase to suit tastes)
- 1 -3 small fresh red chilies or 1 -3 small green chili, finely chopped
- 1 cup fresh mushrooms, halved
- 1 small onion, chopped
- 2 cups cold cooked rice
- 1 small green bell pepper, diced
- 1 bunch long beans or 1 bunch snake beans or 1 bunch green beans or 1 bunch French haricots vert, cut into short lengths
- 3 tablespoons soy sauce
- 15 leaves basil (or as much as you want)
- In a wok or skillet, heat oil until hot but not smoking.
- Add garlic and chilis and fry until garlic is light brown.
- Add mushrooms and onions and stir quickly.
- Add cooked rice; stir thoroughly.
- add long beans, peppers, and soy and stir thoroughly.
- At the very end, stir in basil leaves and immediately turn into a serving bowl.
I ate the whole batch myself! (okay, it took me 2 days) Great fried rice. I especially like the addition of chilies. I used brown rice and omitted the green beans, only because I didn't have any. The flavors were "just right" I didn't even have to add any extra soy sauce!! Usually I do.
We made this for dinner tonight. Unfortunately, we had guests too come over and they joined in for dinner. I'm very sorry but none of us really liked this rice. Alot went into making it, plus, I doubled the recipe too. Inspite of having so much, it just lacked something. I would strongly suggest using rice that is cooked in vegetable/chicken stock for this recipe, so as to make the dish more flavourful at the end. The biggest failure of this recipe we felt was that it really lacked flavour even though so much went into it.
quick easy and tasty.