2pinchesIndian black saltoptional for an 'eggy' flavour
1/2teaspoonsweet paprika
1teaspoonlemon juice
1/2tablespoonmaple syrup
Salt and ground black pepper to taste
Chives or green onions for garnish
Instructions
Rinse the rice a couple of times until the water is clear. Drain and place in a saucepan (preferably non-stick). Add 2 1/2 cups water. Cook partially covered on medium heat until all water is absorbed and rice grains are still a little firm (about 15 minutes). The rice should not be mushy, sticky or overcooked. Remove rice from the pan and lay in a plate or large bowl. Leave it to cool completely before using. Fluff it with a fork once it's cooled.
Meanwhile, you can peel and dice the carrots, cut the broccoli into florets and dice the stem. Cut the green beans into small pieces. Separate the leaves from the bok choy and cut into small pieces of 2 inches (5cm) in length.
Once rice is cooled, add 1/2 tablespoon coconut oil in a non-stick wok or pan on medium heat. Add 1 tablespoon minced ginger and let it sizzle for about 20 seconds.
Then add in about 1/3 of the total amount of rice (about 1 cup). Stir fry continuously and try to coat every grain with the oil. Allow the rice to dry out a little then add 1 tablespoon soy sauce. Continue to stir fry for a few minutes. Add another cup of the cooked rice and mix well. Stir fry for a few minutes then add a little soy sauce again. Finally add the rest of the rice. Add a couple pinches of Indian black salt and a few dashes of ground black pepper. Stir fry for 2 more minutes. Remove from the pan and set aside on a large plate to cool.
Let the rice cool completely once again. Meanwhile we can start to stir fry the vegetables.
In the same wok/pan (with the heat medium-high), add 1 teaspoon coconut oil.
Add in the carrots and cook for 2 minutes. Then add in the broccoli and green beans. Cook for another 3 minutes.
Add the frozen peas and sweetcorn. Cook for about 1 minute. Then add the bok choy. Add 1 tablespoon of soy sauce and a few dashes of ground black pepper.
Continue to stir fry the vegetables for another 1 minute.
Now add in the cooled rice.
Stir and mix everything well. Add the sweet paprika, lemon juice and maple syrup. Mix well and adjust salt if required.
Garnish with some chopped chives or green onions.
Serve warm with your favourite hot sauce (I recommend Sambal Oelek).