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|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.