Aromatic and fragrant Singapore five spice rice that is delicious served as a side dish or a meal on its own.
12 oz / 360 g cold boiled rice
1 carrot grated or julienned
8 green beans slit and cut length ways into 3 inch pieces
1/2 red capsicum cut into fine this strips
1 red chilli cut on the slant
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon Singapore five spice powder
1 star anise
1. Heat oil in a large wok, when it is hot add the carrot, beans and capsicums and stir fry for 3-4 minutes.
2. Add the star anise,red chilli, five spice powder and salt and mix well in to the vegetables.
3. Add the rice and toss all the vegetables and rice together and stir fry for 4-5 minutes longer until rice and vegetables are coated with the spice and the rice is heated through
4. Transfer the rice to a serving bowl and serve hot.
NB- To prepare boiled rice wash 1 cup rice in cold water and soak it for 30 minutes.
After 30 minutes transfer rice to a large pan and add 2 pints water and bring rice to boil, reduce heat and simmer rice until tender, drain the rice in a colander and pour over some cold water to wash out starch.
Allow the rice to cool before using it in the recipe.
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