This is a perfect meal for the busy working mom – light, packed with veggies, full of bright colours, and so delicious.
You will need:
What to do:
Fill a large saucepan with three centimetres of water and fit with a steamer basket. Bring the water to a boil. Thinly slice the broccoli stems and cut the tops into tiny florets. Place in the basket, cover the pan and steam for four minutes. Transfer the broccoli to a large bowl.
Meanwhile, in a small bowl, whisk together the red pepper flakes and soy sauce; set aside.
Heat two tablespoons oil in a large pan over medium-high heat. Add the mushrooms, season with half a teaspoon salt, and a quarter teaspoon pepper and cook, tossing occasionally, for four minutes. Add the garlic, ginger, carrot, and peas and cook, tossing, for two minutes. Add the red pepper flakes and cook, before transferring to the bowl with the broccoli.
In another pan heat the remaining two tablespoons oil over medium-high heat. Add the rice and cook, tossing occasionally, until it begins to crisp at the edges, about five minutes. Fold in the vegetable mixture. Serve with the spring onions.
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