One of my resolutions for 2020 is to increase the amount of meat-free dinners we have a week to a minimum of three. When I shared a story of making this delicious Indonesian-Style Vegetarian Fried Rice my DMs were flooded!

I love this recipe, it’s a great basic that you can use when you have a mixed bag of vegetables left over in the fridge. I always use the grated carrot but honestly everything else changes according to what I have left over! My boys don’t like capsicum (and neither do I) so you’ll never find it in one of my recipes, but if you do then it would be perfect in this! When I make this it feeds the four of us for two nights, I love cooking once and eating twice!

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Ingredients:

2 cups basmati rice

2 cubes vegetable stock

2 carrots

2 zucchini

200g sugar snap peas

200g mushrooms

1 lemon

150g Kecap Manis (ABC Sauce)

2 Tbs Soy Sauce

Crispy Shallots

Roasted Peanuts

4-6 Eggs (on per person)

Optional: Garlic, Coriander, Sesame Seeds

 

Method:

Step 1: In a medium saucepan, bring 3 cups water and basmati rice to the boil over a high heat. Crumble in the vegetable stock. Reduce the heat to medium and simmer, stirring occasionally, until the rice is almost tender, 10 minutes. Drain and set aside (The rice will continue cooking Later)

 

Step 2: While the rice is cooking, halve then slice zucchini into moons. Trim the sugar snap peas and chop into thirds. Thinly slice the mushrooms. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch. Grate the carrots (unpeeled).

 

Step 3: In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the zucchini and stir-fry until almost tender. Add the mushrooms and sugar snap peas and stir-fry until the zucchini is softened and the sugar snaps are slightly charred.

 

Step 4: Add the garlic & lemon zest to the pan with the veggies. Cook, stirring, until fragrant. Add the kecap manis and soy sauce and cook until reduced slightly. Add the rice and cook, stirring, until tender. Remove the pan from the heat and stir through the grated carrot, crispy shallots, roasted peanut mix and a squeeze of lemon juice.

 

Step 5: Heat a drizzle of olive oil in a large frying pan over a medium heat. Crack in the eggs and cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.

 

Step 6: Divide the fried rice between bowls and top with the fried eggs. Sprinkle with the spring onion and coriander (if using).

 

Let me know if you make it!

Rachael xx

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