Easy vegetable fried rice
Serves 4 #STARFineFoods Ingredients: 1 leek 1 onion 1 courgette 2 medium-sized carrots 1 green pepper 1 red pepper 1 cloves of garlic 4 cups of rice Dash of STAR extra-virgin olive oil Salt and pepper Pinch of cloves A little fresh rosemary 1 bay leaf Instructions:Gently fry the leeks, onion and garlic with a dash of STAR extra-virgin olive oil. When they’ve softened, add the sliced carrots and gently fry for a few more minutes.
Next, add the green and red pepper (you can add yellow pepper as well for some extra colour) and, finally, the sliced courgette. Keep stirring until the vegetables are cooked al dente. Add salt and pepper, a pinch of cloves and a little fresh rosemary.
Wash the rice to remove some of the starch and then boil in salted water, with twice as much water as rice, and cover. Add a bay leaf as well.
Once the rice is cooked, add it to the frying pan with the vegetables and stir well to mix all the flavours together (either turn the heat off or turn it down to low so the vegetables don’t go cold).
Ingredients
- 1 leek
- 1 onion
- 1 courgette
- 2 medium-sized carrots
- 1 green pepper
- 1 red pepper
- 1 cloves of garlic
- 4 cups of rice
- Dash of STAR extra-virgin olive oil
- Salt and pepper
- Pinch of cloves
- A little fresh rosemary
- 1 bay leaf
Instructions
Gently fry the leeks, onion and garlic with a dash of STAR extra-virgin olive oil. When they’ve softened, add the sliced carrots and gently fry for a few more minutes.
Next, add the green and red pepper (you can add yellow pepper as well for some extra colour) and, finally, the sliced courgette. Keep stirring until the vegetables are cooked al dente. Add salt and pepper, a pinch of cloves and a little fresh rosemary.
Wash the rice to remove some of the starch and then boil in salted water, with twice as much water as rice, and cover. Add a bay leaf as well.
Once the rice is cooked, add it to the frying pan with the vegetables and stir well to mix all the flavours together (either turn the heat off or turn it down to low so the vegetables don’t go cold).
Gently fry the leeks, onion and garlic with a dash of STAR extra-virgin olive oil. When they’ve softened, add the sliced carrots and gently fry for a few more minutes.
Next, add the green and red pepper (you can add yellow pepper as well for some extra colour) and, finally, the sliced courgette. Keep stirring until the vegetables are cooked al dente. Add salt and pepper, a pinch of cloves and a little fresh rosemary.
Wash the rice to remove some of the starch and then boil in salted water, with twice as much water as rice, and cover. Add a bay leaf as well.
Once the rice is cooked, add it to the frying pan with the vegetables and stir well to mix all the flavours together (either turn the heat off or turn it down to low so the vegetables don’t go cold).
Total Time: 20
Serves: 4
