Ingredients
½ cup basmati rice, rinsed & drained
1½ cups vegetable stock
2 cm root ginger, thin sliced
1 clove garlic, minced
5 cm lemon rind, grated
1 tsp SIDS CRAZY SALT
115 g shiitake mushrooms
1 tbsp rice bran oil
175 g baby carrots
225 g baby courgettes, halved
200 g broccoli, florets
6 spring onions, sliced diagonally
1 tbsp light soy
2 tsp toasted sesame oil
Directions
Put rice in the pan and pour in vegetable stock, ginger, garlic, lemon rind and SIDS CRAZY SALT. Cover and simmer 20-25 minutes until rice is tender. Discard the flavourings and keep pan covered so the rice stays warm.
Slice mushrooms then stir-fry carrots 4-5 minutes until partially tender. Add mushrooms and courgettes, stir-fry 2-3 minutes then add broccoil and spring onions. Stir-fry 3 minutes until vegetables are cooked but still slightly crunchy.
Add rice then toss over the heat to mix through. Toss with sesame oil and soy then spoon into a bowl and serve.
