Vegetable And Nut Fried Rice
|Groundnut oil||2 Tablespoon|
|Leek||1 , thinly sliced|
|Carrots||2 , thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||1 Tablespoon|
|Baby corn cobs||3 Ounce, halved (75 Grams)|
|Button mushrooms||3 Ounce, halved (75 Grams)|
|Mangetouts||2 Ounce, topped and halved (50 Grams)|
|Long grain white and brown rice||8 Ounce, cooked (250 Grams)|
|Light soy sauce||3 Tablespoon|
|Sesame oil||2 Teaspoon|
|Unsalted cashew nuts||2 Ounce, toasted (50 Grams)|
1. Heat the oil in a wok, add the leek, carrots, garlic and ginger and stir-fry for 2 minutes.
2. Add the corn, mushrooms and mangetouts and stir-fry for 1 minute.
3. Toss in the rice, soy sauce, sesame oil, and salt and pepper, and stir-fry until heated through.
4. Sprinkle with the nuts and serve immediately.