Ingredients
10
10 servings
- •5 cups rice
- •1 tablespoon vegetable oil
- •1 ginger, peeled
- •3 cloves garlic, minced
- •½ red onion, diced
- •mixed vegetable, frozen or fresh
- •prefered seasoning
- •butter
- •1 teaspoon lemon juice
- •1 tablespoon soy sauce, divided
- •1 teaspoon white pepper
- •1 teaspoon curry
- •½ teaspoon chicken bouillon powder
Instructions
- Boil the rice in stock/broth and season ass desired.
- Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
- While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
- When veggies are done, remove from the pan and put in a separate bowl.
- Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
- Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
- Serve warm.
Nutritional Facts
Per 10 servings
- Calories: 20
- Carbohydrate: 1g
- Fat: 1g
- Fiber: 0g
- Protein: 0g
- Sugar: 0g
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