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Vegetable stir-fry with rice

updated

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Ingredients for 4 servings:

  • 1 tbsp oil
  • 1 garlic clove(s), chopped
  • 100 g ham, raw, diced
  • 1 onion(s), chopped
  • 1 bulb(s) fennel, thinly sliced
  • 1 leek(s), cut into rings
  • 1 bunch of spring onions, cut into rings
  • 500 ml vegetable stock
  • 1 cup sour cream
  • salt and pepper, chili
  • 250 g rice
  • 750 ml vegetable stock
  • possibly cheese, hearty, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the rice to a boil in the 750 ml vegetable stock and let it swell. Heat the oil in a pan and gradually fry the garlic clove, ham, onion, fennel, leek, and spring onions. Add the vegetable stock and sour cream, bring to a boil briefly, and season with salt, pepper, and chili. Serve with the rice. This dish is also suitable for baking. In this case, stir the rice into the pan. Sprinkle with savory cheese and bake in the oven at 200°C for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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