RECIPE A DAY | MILLET FRIED RICE 'N' SCHEZWAN VEGGIES

RECIPE A DAY | MILLET FRIED RICE 'N' SCHEZWAN VEGGIES

Go the millet way and gorge on our millet fried-rice bowl – fresh vegetables and diced paneer are tossed in a hot Schezwan sauce and served with a generous portion of spiced millet rice. Go ahead... your tummy will thank you!

 

INGREDIENTS

 

For the Millet Fried Rice

Oil – 10ml
Boiled mix millet – 150gm
Brunoised cut carrot – 15gm
Brunoised cut beans – 20gm
Chopped spring onion – 2gm
Light soya – 1ml
White Vinegar – 1ml
White pepper powder – 2gm
Salt – 0.5gm
Sugar – 0.5gm
Aromat seasoning – 0.5gm
Chopped garlic – 4gm
Chopped chilli – 3gm
Sesame oil – 1ml
Chinese wine – 1ml

 

For the Sauce and Veggies

Oil – 10ml
Diced paneer – 30gm
Diced yellow zucchini – 15gm
Diced green zucchini – 15gm
Diced baby corn – 20gm
Diced bell pepper – 20gm
Diced carrot – 15gm
Diced Chinese cabbage – 20gm
Diced bok choy – 20gm
Chopped onion – 10gm
Chopped garlic – 5gm
Chopped ginger – 3gm
Chopped celery – 4gm
Diced cut red chilli dry – 1gm
Schezwan sauce – 10gm
Chilli paste – 3gm
Salt – 0.5gm
Aromat powder – 0.5gm
White pepper powder – 0.5gm
White Vinegar – 1ml
Stock water – 100ml
Diluted corn flour – 1ml

_17FM09156_Millet Fried Rice 'N' Schezwan Veggies (Veg) (1).jpg

 

Preparation Method

 

For the Millet Fried Rice

Heat a clean Chinese wok, add oil, chopped garlic, chilli and cut vegetables and stir fry till brown. Then add the mix millets and adjust all seasoning, finish it off with a sauce and chopped spring onion

 

For the Sauce and Veggie

Heat a clean Chinese wok, add oil, chopped onion, garlic, celery, chilli paste and Schezwan sauce along with the diced cut vegetables and stir fry. Add stock water, adjust seasoning and thicken the sauce with diluted corn flour.

 

Try it out today! If you're in no mood to cook, order from our menu.