Rachel Ama's Vegan Eats by Rachel Ama

Author:Rachel Ama
Language: eng
Format: epub
ISBN: 9781473568723
Publisher: Ebury Publishing
Published: 2019-06-19T16:00:00+00:00

Rinse the rice thoroughly under the cold tap until the water runs clear, to remove any excess starch, then place the rice in a large saucepan with double the quantity of water and a good pinch of salt. Stir the rice in the water and then bring to the boil. Put a lid on top of the pan, reduce the heat to as low as possible and cook for 10 minutes, then take off the heat and leave, covered with the lid, for 5 minutes until the rice is tender and all the water has been absorbed. Remove the lid and fluff up the grains of rice with a fork.

Once cooked, set the rice aside to cool down completely. This recipe works best with day-old rice, so if time allows, run the cooked rice under the cold tap until cool, then drain and store in an airtight container in the fridge overnight or for a minimum of 3 hours.

Melt the coconut oil in a large frying pan or wok set over a medium heat. Add the shallots and cook for 4–5 minutes until they have softened and are lightly browned. Add 6 of the spring onions, followed by the carrots and cabbage, and cook for another 3 minutes, stirring occasionally.

Increase the heat to medium–high and add the maple syrup, vegan fish sauce (if using), soy sauce and harissa paste. Mix in well and then stir in the rice and season with salt and pepper. Stir-fry the mixture for about 5 minutes until the rice is piping hot, then remove from the heat.

Sprinkle with the remaining spring onions, the chopped chillies and coriander and serve with the lime wedges.

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