- 2 cups SunRice Long Grain White Rice
- 700ml vegetable stock
- 2 carrots, cut into 1cm rings
- 1 orange capsicum, cut into strips
- 2 tbsp soy bean or vegetable oil
- 400g young savoy cabbage, roughly sliced
- 150g baby corn
- 100g shiitake mushrooms
- 100g dried mushrooms
- 150g beansprouts
- soy sauce, to taste
- fish sauce, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook SunRice Long Grain White Rice in 700mL of vegetable stock.
Fry the carrots and pepper in hot oil.
One after another, add the cabbage, baby corn, both types of mushroom and the beansprouts, and braise for around 5 minutes until cooked but still crunchy.
Season to taste with soy sauce, fish sauce and ground black pepper, and serve on bed of hot cooked rice.