Ingredients
Rice and sautéed vegetables:
- 400 g of rice cooked the day before (cold rice for loose grains)
- 1 carrot cut into small cubes, 1/2 red pepper and 1/2 green pepper diced
- 2 stalks of chopped spring onions (scallions) and 100 g of sweet peas
- 3 crushed garlic cloves, 2 tablespoons soy sauce, 2 tablespoons vegetable oil and salt
Preparation
- Saute the vegetables over high heat: in a wok or large, very hot pan with the oil, sauté the garlic, diced carrots and peppers for 3 minutes so that they remain slightly crunchy.
- Add the cold rice: pour the cooked rice into the pan, fluffing it up with a spatula. Let it simmer over high heat for 4 minutes to brown and crisp the grains.
- Season: pour the soy sauce around the edge of the pan, add the peas and mix vigorously to color all the rice evenly.
- Finishing: add the sliced spring onions at the last moment to preserve their freshness.
- Serving: enjoy hot as a complete dish or as an accompaniment to skewers or grilled fish.