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Fried coconut rice with asparagus & pickled shallots

Fried coconut rice with asparagus & pickled shallots

By Sara Al Harb
15’ Prep time
10’ Cook time
25’ Total time
330 Calories
4 Serving

Summary

There’s so much flavour packed into this simple stir fry that it needs little adornment. it’s naturally vegan if served on its own, but add some pan-fried salmon, roast chicken legs or a crispy fried egg and dinner is sorted. recipe by: georgina hayden
Sara Al Harb 0 Followers

Step by Step

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Step 1

Start with the pickle: in a bowl, toss the shallot and chilli with the vinegar, sugar and a pinch of salt; set aside. Meanwhile, halve the bud tips of the asparagus lengthways, then cut the rest of the spears into rounds.
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Step 2

Set a wok or large frying pan over a high heat and add the oil, garlic and ginger; fry for 1 minute. Add the asparagus and fry for 4 minutes, then add the rice with the pepper and soy sauce. Stir-fry for 5 minutes until everything is lightly crisp and piping hot. Serve scattered with the chopped coriander and pickled shallots; top with pan-fried salmon fillets, if liked.

Ingredient

  • Basmati rice
    Basmati rice
    250 grams
  • Ginger
    Ginger
    25 grams
  • Garlic
    Garlic
    4 clove/s
  • Soy sauce
    Soy sauce
    2 tbsp
  • Asparagus
    Asparagus
    100 grams
  • Caster sugar
    Caster sugar
    1 tsp
  • Echalion shallots
    Echalion shallots
    1
  • Green chillies
    Green chillies
    1
  • Ground white pepper
    Ground white pepper
    0.25 tsp
  • Rice wine vinegar
    Rice wine vinegar
    2 tbsp
  • Groundnut oil
    Groundnut oil
    3 tbsp
  • Salmon
    Salmon
    4
  • Coriander
    Coriander
    25 grams

Nutrition Facts

View nutrition facts
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