Fried rice with vegetables and basil

Name: Fried rice with vegetables and basil
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 20.00 ml fresh chillies 573; 1.00 fresh ginger grated; 1.00 onion thinly sliced; 2.00 carrots strips; 6.00 baby corn sliced into rings; peas pods; 170.00 ml peas frozen; 750.00 ml rice long-grain, cooked; 6.00 ml Worcestershire sauce; 20.00 ml vinegar honey; 85.00 ml basil chopped, optional; sea salt and freshly ground black pepper

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (12)

20.00 ml	fresh chillies — 573
1.00	fresh ginger — grated
1.00	onion — thinly sliced
2.00	carrots — strips
6.00	baby corn — sliced into rings
	peas — pods
170.00 ml	peas — frozen
750.00 ml	rice — long-grain, cooked
6.00 ml	Worcestershire sauce
20.00 ml	vinegar — honey
85.00 ml	basil — chopped, optional
	sea salt and freshly ground black pepper

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Method:

Heat the oil in a wok or heavy-based saucepan until very hot and stir-fry the ginger for 10 seconds until fragrant.
Add the onion and carrots and sauté for another minute. Add the corn, pea pods, peas and rice, and stir-fry for about another minute.
Add the Worcestershire sauce and vinegar and stir-fry until the mixture is heated through.
Stir in the basil if using, and season with salt and coarsely ground black pepper to taste. Serve hot.