250 ml short grain rice 1 cup
1 L water 4 cup
15 ml vegetable oil 1 tbsp
15 ml ginger root, minced 1 tbsp
1 red bell pepper, seeded & cubed
2 small zucchini, cubed
250 ml suey choy cabbage, finely chopped 1 cup
250 ml corn kernels 1 cup
4 green onions, thinly sliced
5 ml sesame oil 1 tsp
25 ml fresh basil, minced 2 tbsp
15 ml fresh cilantro, minced 1 tbsp
salt & pepper to taste
In a small saucepan; combine rice and water. Bring to a boil; cook 15 to 20 minutes, stirring occasionally, until the rice is tender. Drain, but do not rinse. Transfer rice to a baking sheet and spread out to cool.
In a nonstick wok or skillet, heat oil. Add ginger root, pepper, zucchini, cabbage, corn and onions. Saute 3 to 4 minutes until vegetables are heated through.
Add rice and season with sesame oil, basil and cilantro. Stir-fry 2 to 3 minutes to warm rice through. Season with salt and pepper, transfer to a warm platter and serve.
Serves 6