- 1 tablespoons [15 mL] sunflower oil
- 3 green onions, finely chopped
- 2 cloves garlic, crushed
- 1 hot red pepper, membranes removed and seeded, finely chopped
- 1 [1-inch / 2.5-cm] piece fresh gingerroot, finely grated
- 1/2 sweet green pepper, membranes removed and seeded, into fine strips
- 2 or 3 really small eggplants, quartered
- 3 ounces [85 g] sugar peas, ends removed, blanched then sliced
- 6 miniature corn-on-the-cobs, halved lengthwise then blanched
- 1 tomato, into 8 segments
- 1 1/2 cups [375 mL] bean sprouts
- 3 cups [750 mL] drained boiled white rice
- 2 tablespoons [30 mL] catsup
- 2 tablespoons [30 mL] light soy sauce
- Fresh coriander leaves, to garnish
- Lime segments, to garnish
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- Over high heat, heat sunflower oil into a wok or a large heavy frypan.
- Stir-fry together finely chopped green onions, crushed garlic, finely chopped hot red pepper and finely grated gingerroot into hot oil, to soften green onions.
- Add sweet green pepper strips and eggplant quarters; mix well.
- Then add sugar pea slices, blanched miniature corn-on-the-cob halves, tomato segments and bean sprouts.
- Stir-fry for 3 minutes.
- Add drained rice; using 2 spoons, lift mixture to mix together all ingredients for 4 to 5 minutes, until no more steam escapes from mixture.
- Then mix in catsup and soy sauce; pour into a serving bowl.
- Serve fried rice immediately, garnished with fresh coriander leaves and lime segments.
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