Yield: 6 servings
|1||350 gram lon grain rice|
|1 tablespoon||Sunflower oil|
|1 tablespoon||Melted butter|
|1||Red onion; finely chopped|
|1||Clove garlic; crushed|
|4||Savoy cabbage leaves; finely shredded|
|3||Carrots; finely diced|
|115 grams||Button mushrooms; finely sliced|
|1 teaspoon||Chilli powder|
|½ teaspoon||Ground coriander|
|1||2 cm piece grated ginger|
|2 teaspoons||Tomato puree|
|1 tablespoon||Light soy sauce|
1 Cook the rice, using the packet as a guideline. Chill the rice for up to 12 hours. Heat the oil and butter in a large frying pan or wok.
2 Stir-fry the vegetables for two minutes before adding the spices, tomato puree, soy sauce and salt.
3 Continue to stir-fry for a minute before adding the rice and cooking for another 3-4 minutes until the rice is completely re-heated.
4 Pack into a loaf tin, base lined and greased, or a ring mould well greased.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.