4 Serves
45 Mins
Combine the Basmati rice, water, and a teaspoon of cooking oil in a pressure cooker. Cook until the pressure cooker whistles once, then remove from heat and allow to cool. Fluff the rice with a fork to ensure individual grains.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
496 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
291 µg / 400 µgCalcium
410 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
276 mg / 420 mgPhosphorus
325 mg / 1,250 mgPotassium
1757 mg / 4,700 mgSodium
1626 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
18 g / 28 gSugar
15 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Uniformly slice the yellow bell peppers and green beans into thin strips. Prepare the spring onions by separating the white parts from the green tops.
Heat a large wok over high heat and add cooking oil. Sauté the minced garlic and chopped green chillies until fragrant.
Add the white parts of the spring onions and bell peppers to the wok. Stir-fry briskly on high heat to maintain a crisp texture.
Incorporate the corn kernels and remaining mixed vegetables, stir-frying for another two minutes.
Add the cooled Basmati rice to the wok. Season with soy sauce, green chilli sauce, red pepper flakes, white pepper, salt, and a drizzle of sesame oil. Toss thoroughly to combine.
Remove from heat and fold in the green tops of the spring onions just before serving to retain their color and crunch.
35
g15
g31
g
Italian