Stir-Fried Rice with Peppers

Ingredients:

120 gm long grain rice
1 tbsp peanut oil
1 onion - chopped
1 green pepper, cut into small pieces
1 red pepper - cut into small pieces
1 tbsp soy sauce
salt and pepper
1 tsp sesame oil

Directions:

Cook the rice in boiling water until just tender. Drain and set aside.

Heat the oil in a wok and stir-fry the onion, add the peppers and fry until lightly browned.

Add the rice to the wok, stir in the soy sauce and continue cooking until the rice is heated through completely.

Season with salt, pepper and the sesame oil and serve.


Serves 3-4


The Little Book of Stir and Fry Cooking

Sausage and Tomato Rice

Serves 4
Preparation Time: 5 mins
Cooking Time: 30 mins

Ingredients:

454 gm packet sausages
3 tbsp vegetable oil
1 red onion - peeled and chopped
1 green pepper - seeded and chopped
225 gm long grain rice
1 tsp paprika
1 tsp ground cumin
1/2 tsp chilli powder
450 ml vegetable stock
397 gm can chopped tomatoes
410 gm can red kidney beans

Directions:

Place the sausages on a grill rack. Cook under a hot grill for 8-10 minutes, turning occasionally until golden on all sides. Cool slightly; slice.

Heat the vegetable oil in a large pan. Add the chopped red onion; fry for 2 minutes. Add the green pepper.

Fry for 2 minutes, stirring until softened. Add the long grain rice, paprika, ground cumin and mile chilli powder. Cook, stirring, for a further 30 seconds. Stir in the vegetable stock. Add the tomatoes. Bring to the boil, stirring.

Cover; simmer for 8-10 minutes or until nearly all the liquid has been absorbed. Stir in the sausages and kidney beans. cook for 2-3 minutes or until all the liquid has been absorbed. Season to taste before serving.