Vegetarian Fried Rice

Ingredients

• 1 cup (200g) Basmati rice
• 2 1/2 cups water (625 ml)
• 1 medium carrot (60g)
• 1 1/2 cups broccoli and stem (Cut into cubes)
• ½ cup green beans (75g)
• 2 cups bok choy (140g)
• ½ cup peas and corn mix (75g)
• ½ tablespoon + 1 teaspoon coconut oil
• 1 tablespoon minced ginger
• 2 to 3 tablespoons soy sauce
• A few pinches of Indian black salt
• ½ teaspoon sweet paprika
• 1 teaspoon lemon juice
• ½ tablespoon maple syrup
• Salt and black pepper; to taste
• Chives or green onions for garnish

Method

1. Rinse the rice repeatedly until the water runs clear. Drain it and place it in a saucepan (preferably non-stick). Add 2½ cups of water. Cook partially over medium heat until all the water is absorbed and the rice grains are still a little firm. The rice should not be soft, sticky or overcooked. Remove the rice from the pan and place it on a plate or in a large bowl. Let it cool completely before using. Stir with a fork once it has cooled.
2. Next, you can peel and chop the carrots, cut the broccoli and chop the stem into pieces. Cut the green beans into small pieces. Separate the bok choy leaves and cut them into small pieces 2 inches (5 cm) long.
3. Once the rice has cooled, add ½ tablespoon of coconut oil to a non-stick wok or cook over medium heat. Add 1 tablespoon minced ginger and let it sizzle for about 20 seconds.
4. Then add about ⅓ of the total amount of rice (about 1 cup). Sauté continuously and try to coat each grain with oil. Let the rice dry a little then add 1 tablespoon of soy sauce. Continue to sauté for a few minutes. Add another cup of cooked rice and mix well. After a few minutes, add a little more soy sauce. Finally, add the rest of the rice. Add a few pinches of Indian black salt and a few dashes of black pepper. Sauté everything for 2 more minutes. Remove from the pan and let rest on a large plate to cool.
5. Let the rice cool again. In the meantime, you can start sautéing the vegetables.
6. In the same wok/pan (over medium-high heat), add 1 teaspoon of coconut oil.
7. Add the carrots and cook for 2 minutes. Then add the broccoli and green beans. Cook for another 3 minutes.
8. Add the frozen peas and corn. Cook for about 1 minute. Then add the bok choy. Add 1 tablespoon soy sauce and a few dashes of black pepper.
9. Continue to sauté the vegetables for 1 minute.
10. Now add the cooled rice.
11. Stir and mix everything well. Then add the paprika, lemon juice and maple syrup. Mix everything well and adjust salt if necessary.
12. Garnish with chopped chives or green onions.
13. Serve hot with your favorite hot sauce.