Ingredients
2 cups long grain rice
1 tsp turmeric
1 cup fresh bean sprouts
½ cup green peas
2 carrots, peeled and cut in thin diagonal slices
1 cup sugar peas or snow peas
1 tbsp vegetarian fish sauce
1 tbsp mushroom soy sauce
1 tbsp sesame oil
1 cup celery cut on diagonal slices
½ cup yellow corn
1 tbsp vegetable oil
½ cup water
2 cups long grain rice
1 tsp turmeric
1 cup fresh bean sprouts
½ cup green peas
2 carrots, peeled and cut in thin diagonal slices
1 cup sugar peas or snow peas
1 tbsp vegetarian fish sauce
1 tbsp mushroom soy sauce
1 tbsp sesame oil
1 cup celery cut on diagonal slices
½ cup yellow corn
1 tbsp vegetable oil
½ cup water
Instructions
Add turmeric to rice preparation and steam as package directions. When finish, refrigerate overnightHeat oil in wok until hot. Add vegetables and water, stir fry for 2 minutes. Add turmeric rice and all liquid ingredients and mix well. Heat through, about 3 minutes. Serve immediately.
Add turmeric to rice preparation and steam as package directions. When finish, refrigerate overnightHeat oil in wok until hot. Add vegetables and water, stir fry for 2 minutes. Add turmeric rice and all liquid ingredients and mix well. Heat through, about 3 minutes. Serve immediately.