Ginger vegetable rice bowl
Freshly cooked rice with ginger-scented vegetables and chickpeas. Cut the vegetables small so the carrots soften before the greens lose their colour.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 150g dry rice
- 1 carrot, cut into thin matchsticks
- 150g broccoli, small florets and thinly sliced stalk
- 200g drained tinned chickpeas
- 1 tsp grated fresh ginger
- 1 tbsp neutral cooking oil
- 1 tbsp soy sauce
- 3 tbsp water
Method
- Cook the rice
Cook the rice following its packet instructions. Keep the cooked rice hot while finishing the vegetables and plan to serve it immediately.
- Prepare the vegetables and sauce
Wash and cut the carrot and broccoli. Rinse and drain the chickpeas. Mix the soy sauce with the water in a small bowl.
- Stir-fry the vegetables
Heat the oil in a wide frying pan over a medium-high heat. Stir-fry the carrot and broccoli stalk for 3 minutes, then add the florets and ginger for another minute.
- Heat the chickpeas and finish the vegetables
Add the chickpeas and soy-water mixture. Cover for 4–6 minutes, then uncover and stir until the vegetables are tender and the chickpeas are steaming hot. Add a spoonful of water if the pan dries before the carrot softens.
- Assemble the rice bowls
Divide the hot rice between bowls and spoon the vegetables and pan juices over it. Serve straight away so the rice stays fluffy and the vegetables retain some bite.
Make it work with what you have
- Use sliced cabbage instead of broccoli, adding it after the carrot has had a head start.
- Chickpeas give this bowl substance. If replacing them with another tinned bean, drain, rinse and heat thoroughly.