Spring wok vegetables with rice

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 120 g Carrots
  • 100 g Mushrooms
  • 2 Spring onions
  • 100 g Sweet peas
  • 50 g Basmati rice
  • 7-10 Tbsp Salt
  • 1 TEASPOON Sunflower oil
  • 2 TABLESPOONS Soy sauce
  • 2 TABLESPOONS Chilli sauce for chicken

Directions

  1. 1

    Peel, wash and slice the carrots. Clean, clean and halve the mushrooms. Clean, wash and slice spring onions. Wash and clean mangetouts. Prepare rice in boiling salted water according to package instructions.

  2. 2

    Heat the oil in a frying pan. Add the carrots and fry for about 5 minutes. After 2 minutes add mushrooms and spring onions. Stir in soy sauce and chilli sauce and bring to the boil briefly. Arrange the vegetables in a bowl.

  3. 3

    Add rice.

Nutrition Facts

KCAL
370 kcal
CARBS
69 g
FATS
6 g
PROTEINS
13 g