However it does take 45 minutes for the rice to cook...(that's if you want to eat a healthier rice) otherwise you still have to soak Basmati for half an hour and boil in lots water for 5 minutes, or normal rice for 20 minutes so basically it depends how much time you have. It would be ideal if you had a whole bunch of left over rice.
- 2 cups unprocessed wild rice.
- 4 cups of boiling water.
- ¼ head cauliflower cut in florets.
- 1 Tbsp. soy sauce.
- 1 cup frozen sweet peas.
- 1 cup frozen spinach.
- 1 big handful of sugar snaps washed left whole.
- 3 eggs beaten.
- 1 cup thinly sliced cabbage.
- 3 Tbsp. soy sauce extra for the end.
- 2 Tbsp. dark Chinese sesame oil for the end.
- No salt, pepper to taste.
- 1 or 2 hot chilies, to taste, seeds discarded, cut in thin slices
- Boil 4 cups of water.
- Add the two cups of rice, the cauliflower florets, and 1 Tbsp. of soy sauce.
- Lower heat to minimum cook covered for 45 minutes.
- In the meantime make omelet, cut into bite size pieces, let cool, set aside.
- Also in the meantime boil frozen peas and spinach together till thawed and cooked. Drain, press the spinach to get rid of as much as possible of the extra liquid, set aside till the rice is ready.
- Also in the meantime get your wok ready by heating it thoroughly. Add olive oil.
- When it is hot enough, and the rice is done, throw the rice in the wok and stir-fry for 1 minute.
- Add peas and spinach.
- Add cabbage.
- Add omelet pieces.
- Add sugar snaps.
|Sugar snaps are the green pods you see in the picture above. They look exactly like pea pods only the peas inside are very small, the pod is very thin, and the whole is deliciously crunchy.|
- Add pepper and chilis.
- Stir all together to blend items together evenly for about a minute.
- Turn off heat.
- Add soy sauce and the sesame oil and mix.
Serve wok at table with a big spoon and dig in.