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Fried rice with vegetables and basil

Recipe from: 9/30/1999 12:00:00 AM
Ingredients 12
Servings 4


  • 20
    olive oil
  • 1
    piece fresh ginger, grated
  • 1
    onion, thinly sliced
  • 2
    medium-sized carrots, cut into thin strips
  • 6
    baby corn cobs, sliced into rings
  • handful pea pods, thinly sliced (optional)
  • 170
    frozen peas
  • 750
    cooked long-grain rice, cooled
  • 6
    Worcestershire sauce
  • 20
    honey vinegar
  • 85
    chopped basil leaves (optional)
  • salt and coarsely ground black pepper


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.

Read more on: starch  |  shallow-fry

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