|4 cup||jasmine rice — cooked|
|1 cup||spring onions — finely chopped|
|2 cloves||garlic — cloves, crushed|
|1 tsp||fresh ginger — crushed|
|300 g||mixed vegetables|
|2 Tbs||soy sauce|
|1 Tbs||fish sauce|
|3/4 cup||coconut milk|
|2||lime — juice only|
In a wok, fry the spring onions, garlic and ginger until fragrant and add the chicken. If you’re using prawns, stir fry with the vegetables.
Stir fry for 3 minutes then add the vegetables. Stir fry for another 5 minutes before adding the pesto, soy sauce, fish sauce, coconut milk and honey.
Allow to simmer for 5 minutes. Pour off some of the sauce and reserve. Add the rice to the wok and stir to combine with the protein and vegetables. At this stage I like to add the reserved sauce back in, but do so cautiously, you don’t want to wet the rice, just moisten it. Check to see if the seasoning is correct and adjust with lime juice and soy. Serve with fresh coriander (or parsley like me), chopped chillies and lime cheeks.
Reprinted with permission of Simply Delicious.