2015 Oct 19
Ingredients:
3 cups cooked cold small grained rice without any lumps.
2 cups carrots (diced)
1 cup beans (cut fine)
1 1/2 cups spring onion (chopped)
1/2 cup celery (chopped)
3 tbsp coconut oil
MAGGI Veggie cubes-2
1 1/2 dessertspoons Unroasted Curry powder
salt and pepper
Method:
Cut and set all four vegetable components aside separately. Add the coconut oil to the pan. Swirl. Add the vegetable cubes and let it melt in. On a higher flame add the spring onions and celery. Toss. Next add the beans and finally the carrots. Toss for 1 minute. Put in the unroasted curry powder, season mix with some pepper and add cold cooked rice. Stir through breaking up any lumps you may find. Check for salt and serve. Cooking time should take no more than 5-7 minutes to ensure maximum nutrition from the veggies.
