Stir-fried rice and vegetables
- 1 kg of cooked basmati rice from the previous day
- 100 g coconut oil
- 1 piece garlic clove, finely chopped
- 2 pieces shallots
- 1red thai chillie
- 1 stalk of lemongrass
- 30 g fresh ginger
- 100 g mushrooms
- 100 g sprouts
- 100 g fresh coriander
- 100 ml soy sauce
Slice the vegetables finely and place to one side.
Heat the wok and add the coconut oil. As soon as the oil has melted, add the pressed or finely diced garlic and fry briefly.
Add the sliced vegetables and chilli(es), then grate the ginger and lemongrass directly into the wok. Our tip: Toss the ingredients in the wok regularly as you add them to distribute the flavours evenly.
Add the cooked rice from the previous day and quickly stir-fry.
Push the rice-vegetable mixture to one side and add a little coconut oil in the free space. Then pour in the whisked egg. Stir-fry at a high heat.
Add the sliced spring onions and sprouts to the wok.
Pour in the soy sauce and stir-fry the mixture.
Garnish with coriander leaves and lime juice.