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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I take this vegetarian/vegan dish to BBQs and I have to guard it to make sure the omnivores don't scoff the lot before the non-meaters are fed. I usually multiply this several times over as it is so more-ish. Ingredients:
30 ml oil |
1 clove garlic, finely chopped (increase to suit tastes) |
1 -3 small fresh red chilies or 1 -3 small green chili, finely chopped |
1 cup fresh mushrooms, halved |
1 small onion, chopped |
2 cups cold cooked rice |
1 small green bell pepper, diced |
1 bunch long beans or 1 bunch snake beans or 1 bunch green beans or 1 bunch french haricots vert, cut into short lengths |
3 tablespoons soy sauce |
15 leaves basil (or as much as you want) |
Directions:
1. In a wok or skillet, heat oil until hot but not smoking.
2. Add garlic and chilis and fry until garlic is light brown.
3. Add mushrooms and onions and stir quickly.
4. Add cooked rice; stir thoroughly.
5. add long beans, peppers, and soy and stir thoroughly.
6. At the very end, stir in basil leaves and immediately turn into a serving bowl.
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