Yellow Rice with Mushrooms
Preparation time: 3 minutes
Cooking time: 3-4 minutes
Serves 2-3
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2 tablespoons groundnut oil
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500 g (1 lb) cooked rice
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125 g (4 oz) mangetout, topped and tailed
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125 g (4 oz) button mushrooms, halved
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125 g (4 oz) drained canned bamboo shoots
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1 teaspoon ground turmeric
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2 teaspoons sugar
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1 tablespoon soy sauce
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1 teaspoon salt
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Pepper
To Garnish:
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Heat the oil in a preheated wok. Add the
rice and give it a good stir, then add the rest of the ingredients.
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Stir-fry over a low heat until thoroughly
mixed. Increase the heat and stir and toss for 1-2 minutes making sure
the rice does not stick to the wok.
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Serve in warmed bowls and L garnish with
the fried garlic slices and chili.
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