Something I do not want to miss anymore, is our weekly veggie box. I just love the surprise to see what it contains and then to think about what I could do with the contents. And if I do not have any idea at all, then I usually use my wok for cooking. For this I have also a personal basic recipe that is very easy to modify so that one can use it also very well for leftovers.
On the blog I used it already as basis for the rice noodles with carrots and white cabbage. And today you will find the recipe in a version with red rice, carrots, Chinese cabbage and sugar peas.
The red rice which I have used is a Camargue rice. This rice has a red-brown colored husk. This color comes from the cultivation on clayey soil. The real grain is white. This is also the reason why this species is only available untreated and unpeeled as brown rice.
As I like red rice very much, the longer cooking time is ok for me. But if you want to speed up the cooking time, you can take, of course, also a rice variety with a shorter cooking time or some rice leftovers from the previous day. In any case, enjoy trying out and modifying!
- 150 g red rice
- 2 tbsp oil
- 1 tbsp sesame seeds
- 2 garlic cloves (finely diced)
- 1 onion (cut into thin slices)
- 200 g Chinese cabbage (quartered, stem removed and cut into 5 mm wide strips)
- 200 g carrots (cut into approximately 3 mm wide and 5 cm long strips)
- 75 g sugar peas (cut into thirds)
- 2 eggs
- 1 tsp honey
- 4-5 tbsp soy sauce
- salt
- Cook the rice according to package instructions and set aside.
- In a nonstick frying pan roast the sesame seeds, remove them and let cool.
- Heat the oil in a wok or a large pan. Sauté the garlic and the onions for about 2 minutes. Whisk the eggs and add them with the vegetables and fry for about 4 minutes while stirring over high heat. Whisk the honey and soy sauce and intermix. Add the rice and fry everything about another 5 minutes. Season with salt. Serve with the sesame seeds sprinkled.
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