CURRIED RICE

A little twist on vegetarian fried rice

Gluten, dairy, egg and nut free

Serves 6

INGREDIENTS:

• 2½ Cups of rice, rinsed
• 1 brown onion, finely diced                                              * You can use a food processor
• ½ head of cauliflower, finely diced                                     to finely diced the veggies
• 1 small head of broccoli, finely diced
• 1 large carrot, grated
• 1 large zucchini, grated
• 2 bok hoy heads, finely shredded
• ½ red capsicum, finely diced
• 2 tsp. curry powder (you can use less or more if you like)
• 4 cloves garlic, thinly sliced
• ¹⁄³ Cup gluten free soy sauce
• 2 Tbsp. coconut or olive oil

METHOD:

• Cook rice according to packet instructions.
• Once it is cooked, spread it out evenly on a baking tray. Leave it to cool then put it in the fridge. This can be done in the morning or the day before.
•  Heat a large frying pan or wok to medium-high heat. Add oil and heat for a minute.
• once oil is hot, add onion and cook, stirring for 2 minutes or until soft and translucent.
• Add curry powder and stir for 1 minute.
• Add garlic, cauliflower and broccoli. Stir to coat the vegetables in the curry.
• Reduce heat to medium then put the lid on the pan and cook for 3-4 minutes.
• Add the rest of the vegetables. Stir them into the cauliflower and broccoli. Put the lid back on and cook for a further 3-4 minutes.
• Stir the soy sauce into the vegetables and then add the rice. Give the rice a really good mix so it is all coated in the vegetable mixture.
• Serve it as it is or with a little extra soy sauce and some chilli if you like more spice.

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