Carrot, ginger and peanut rice
A quick and very fragrant stir-fry dish with Thai flavours.
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Loading... Ingredients
- 250 g (1 cup) Spekko Royal Umbrella Jasmine Rice
- 500 ml 2 cups water
- 1/4 cup peanuts, roasted
- 15 ml (1 tbsp) butter
- 15 ml (1 tbsp) oil
- ½ tsp mustard seeds
- 1 onion, sliced
- 5 ml (1 tsp) crushed ginger
- 3/4 cup grated carrots
- ¼ tsp brown sugar
- ½ tsp cayenne pepper
- chopped fresh coriander and spring onion
- sprig of curry leaves
- salt to taste
Method
- Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
- While rice is cooking, grind peanuts in a blender and set aside.
- Heat the butter and oil in a skillet over medium heat.
- Add the mustard seeds and allow to pop
- Stir in the onion and curry leaves cook and stir until the onion has softened and turned golden brown about 10 minutes.
- Stir in ginger, carrots and sugar
- Add salt to taste.
- Reduce heat to low and cover to steam 5 minutes.
- Stir in cayenne pepper and peanuts.
- When rice is cooked, strain out all of the liquid.
- Transfer the rice to the skillet and stir gently to combine with other ingredients.
- Garnish with chopped coriander and spring onion.