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Vegetable Stir Fry

20 min

Easy

4

Ingredients

  • 250g basmati rice 

  • 1 tbsp tomato purée

  • 2 tbsp soy sauce 

  • 2 tbsp sweet chilli sauce

  • 1 tbsp sunflower oil 

  • Small piece of ginger, peeled and grated

  • 300g stir-fry vegetables- carrots, corn , mangetout, colored peppers, mushrooms  and spring onions 

  • 1 red chili deseeded and chopped (optional)

Method

  • Bring a pan of water to the boil. Add the rice and cook as per packet instructions ,  then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.

  • Meanwhile, heat the oil in a large pan or wok, add the ginger, vegetables and red chill (if using), then stir-fry for 2 mins. Add the rice  and sauce and cook for a further 2-3 mins until everything is piping hot.

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