Ginger Spiced Vegetable And Rice Stir Fry Recipe

About this recipe

This Ginger-Spiced Vegetable and Rice Stir-Fry is a delightful vegetarian dish that combines fresh chow chow squash, mooli radish, and basmati rice with aromatic spices. Perfect for a quick and nutritious lunch, this recipe offers a balanced mix of protein, fiber, and energizing carbohydrates. The fragrant ginger and black garlic enhance the flavors, while the soy sauce adds a savory touch. Fresh lemon juice and cucumber slices provide a refreshing finish, making it a meal that's both satisfying and health-conscious. Ideal for busy weekdays or meal prep, this dish is as easy to create as it is to enjoy. Dive into the vibrant world of Indian-inspired cuisine with this high-protein, nutrient-packed stir-fry!

Ingredients

• 100G Ginger 100G
• 375G Birds Eye Garden Peas
• 250G Tilda Wholegrain Basmati Rice 250g
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 65G National Spice Mix For Delhi Nihari 2 X 65g
• 100G Heera Black Pepper Powder 100g
• - Amoy Dark Soy Sauce
• 1 Lemon - 1 Each

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and cook it in boiling water until tender, about 15 minutes.
2. 2. Peel and julienne the chow chow squash, mooli radish, and cucumber into fine strips for the stir-fry.
3. 3. Dice the onions and finely mince the black garlic cloves and ginger root for aromatic flavor.
4. 4. Heat the olive oil in a large wok over medium heat and add the onions, black garlic, and ginger, stirring until fragrant.
5. 5. Toss in the chow chow squash and mooli radish, and stir-fry for 5 minutes until they begin to soften.
6. 6. Sprinkle the National Spice Mix For Delhi Nihari and black pepper over the vegetables, mixing evenly.
7. 7. Add the cooked basmati rice to the wok and drizzle soy sauce over it, ensuring it coats every grain.
8. 8. Stir the mixture well for another 3-5 minutes, allowing the flavors to meld together.
9. 9. Slice the lemon in half and squeeze fresh juice over the stir-fry for a zesty finish.
10. 10. Garnish the dish with julienned cucumber for a crunchy, fresh texture.

How to make Ginger Spiced Vegetable And Rice Stir Fry

1. Cook the rice. Rinse the basmati rice thoroughly under cold water and cook it in boiling water for about 15 minutes until tender.
2. Prepare the vegetables. Peel and julienne the chow chow squash, mooli radish and cucumber into fine strips. Dice the onions and finely mince the black garlic cloves and ginger root.
3. Stir-fry the vegetables. Heat olive oil in a large wok over medium heat and cook the onions, black garlic and ginger until fragrant. Add the chow chow and mooli and stir-fry for 5 minutes, then sprinkle over nihari spice mix and black pepper.
4. Toss in the rice. Add the cooked basmati rice to the wok, drizzle over soy sauce to coat every grain, and stir for another 3-5 minutes so the flavours meld.
5. Finish and garnish. Halve the lemon and squeeze fresh juice over the stir-fry for a zesty finish, then garnish with the julienned cucumber for a crunchy, fresh texture.

Frequently asked questions

How long does Ginger Spiced Vegetable and Rice Stir Fry take to make?

About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.

Is Ginger Spiced Vegetable and Rice Stir Fry vegetarian?

Yes, it is vegetarian. Basmati rice is stir-fried with chayote, mooli, peas, onion, ginger and black garlic, seasoned with soy sauce and a nihari spice mix.

Why use cooled rice for a vegetable stir fry?

Cooled rice is drier, so the grains stay separate and pick up the soy sauce and spices without clumping. Spread freshly cooked rice on a tray to cool if needed.

What can I use instead of chayote in the stir fry?

Swap it for courgette or green beans cut into thin strips. Courgette cooks quickly, so add it towards the end of stir-frying.

How can I make the ginger rice stir fry milder?

Use less of the nihari spice mix and black pepper, and add a little extra soy sauce and lemon juice for flavour instead of heat.