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Rice and vegetable stir-fry with curry

updated

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Ingredients for 2 servings:

  • 1 cup of rice
  • 1 zucchini
  • 200 g mushrooms
  • 1 red bell pepper(s)
  • 1 bell pepper(s), green
  • 1 small can of corn
  • Salt
  • pepper
  • ½ tsp curry powder
  • Rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

as a side dish or main course

Bring the rice to a boil in a pot with twice the amount of salted water, then cook over medium heat until the water has completely evaporated or been absorbed. Wash the vegetables, cut the bell pepper into strips, and slice the mushrooms and zucchini. Heat the oil in a pan, add the vegetables, and season with salt and pepper. Fry for about 8-10 minutes, stirring frequently to prevent burning. Mix the rice and corn into the pan with the vegetables. Fry everything briefly again, stirring occasionally, and season with curry powder, salt, and pepper. Soy sauce can also be used instead of salt.

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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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