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Le Chaudron recipe
Riz aux légumes asiatiques
Asian vegetable fried rice
⏱ 25 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)basmati rice
1carrot
100 g (3½ oz)broccoli florets
60 g (2 oz)bean sprouts
1red bell pepper
2scallions
2 tbspsoy sauce
1 tbspsesame oil
1 tspgrated ginger
1 clovegarlic
- 250 g (9 oz) basmati rice
- 1 carrot
- 100 g (3½ oz) broccoli florets
- 60 g (2 oz) bean sprouts
- 1 red bell pepper
- 2 scallions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the rice 3 times in cold water until it runs clear (removes starch so the grains don't stick).
- Cook it 12 minutes, covered over low heat, in 1.5 times its volume of boiling salted water.
- Meanwhile, peel the carrot and cut into thin matchsticks. Slice the bell pepper into strips.
- Chop the garlic and grate the fresh ginger on a Microplane.
- Heat the wok over high heat with the sesame oil until shimmering (not smoking).
- Stir-fry the garlic and ginger 30 seconds. Add the carrot, pepper and broccoli. Cook 4 minutes.
- Fluff the cooked rice and add it to the wok. Stir-fry 2 minutes to combine.
- Add the soy sauce, bean sprouts and sliced scallions. Serve right away in 4 bowls.
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