- 3 tablepsoons oil, separated (canola, vegetable etc)
- salt and black pepper
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 inch fresh ginger (minced)
- 1 cup frozen mixed vegetables (150g)
- 3 cups chilled rice (basmati, jasmine or long grain white)
- 1½ to 2 teaspoons turmeric
Add one tablespoons of oil to a skillet and heat on a medium high heat.
Add the diced onion, with a pinch of salt and black pepper, and cook til soft.
Stir in the garlic and ginger and cook til fragrant.
Add in two tablespoons of oil to the skillet and turn the heat to high.
Once hot, add in the frozen vegetables, chilled rice, turmeric and a couple of pinches of black pepper.
Cook, stirring occasionally, til the rice is piping hot. Taste and adjust seasoning if required.
- Make sure that your rice is chilled for the best results.
- Before adding your rice, turn the heat right up so that the skillet is extra hot.
- Use the biggest skillet or wok you have so that the ingredients are not overcrowded.
- If you aren't familiar with the flavor of turmeric, I suggest that you start by adding 1 teaspoon in at first. Cook the rice, taste, and then add a little more (up to two teaspoons in total) for a stronger flavor.
Calories: 204kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 31mg | Potassium: 199mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2311IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg