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Vegetable stir-fry with rice

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Ingredients for 6 servings:

  • 1 bunch of celery
  • 1 large bell pepper(s), yellow
  • 200 g mushrooms, brown
  • 2 zucchinis
  • 250 g cocktail tomatoes
  • 1 bunch of spring onions
  • 250 g rice
  • Black pepper, coarsely ground
  • Salt
  • curry powder
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the rice according to the package instructions. Meanwhile, wash and chop the vegetables. Leave the tomatoes whole. Sauté in a pan with a little olive oil until al dente. Add the rice and season with salt, pepper, and curry powder. Finally, drizzle with olive oil.

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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.

Not one, but THE salad!

Vegetable stir-fry with rice