Heat 1 tablespoon of the oil in a wok or frying pan. Stir fry the garlic, ginger, chilli, shallots, and lemongrass for 2 minutes until softened. Add the cooked rice and cook for a further 3-4 minutes.
Meanwhile, heat the remaining oil in another frying pan and add the pepper, carrot, mangetout and spring onions. Stiry fry for 2-3 minutes.
Stir-in the soy sauce into the rice and spoon into serving bowls. Add the vegetables, coconut shavings and coriander leaves and serve.
|Sunflower Oil||2 tbsp|
|Fresh Root Ginger Finely Chopped||5 cm|
|Jasmine Rice, Cooked And Cooled||140g|
|Carrot, Cut Into Matchsticks||1|
|Spring Onions, Shredded||2|
|Soy Sauce||1 tbsp|
|Coconut Shavings, Toasted||25g|
|Fresh Coriander Leaves||Handful|
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