A delicious stir-fry full of flavour and goodness and a great way to use all of the veggies in the fridge!
A meal for any time of the day that is filling but of all the good things.
Super simple and versatile. The vegetables outlined are a suggestion but just about anything goes.
Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in to the rice, around 40 minutes.
While the rice is cooking, in a small saucepan combine all the ingredients for the spicy lemongrass sauce and simmer for 5 minutes to let the flavours meld. Remove from heat.
When the rice is nearly ready, heat coconut oil in a wok or large pan with sides, and add garlic, ginger and onions. Let simmer until soft. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.
Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of spicy lemongrass sauce and then top with sprouts.
To change it up, add a protein if you wish, eg. chicken, beef or salmon.