Ingredients
9 total- 250g sushi rice
- 2 tbsp olive oil
- ½ onion, finely sliced
- 3 large garlic cloves, crushed or grated
- 325g closed cup mushrooms, halved or quartered
- 220g green beans, trimmed and cut into 5 cm lengths
- 1 red chilli, finely sliced
- 4 tbsp light soy sauce
- 15g basil, leaves picked
Method
3 stepsStep 1
Rinse the rice in cold water, drain and repeat 4 times. Put in a pan with 300ml cold water, bring to the boil, then cover, lower the heat and simmer for 10 mins. Remove from the heat and set aside for 5 mins to steam.
Step 2
Meanwhile, warm the oil in a large wok or frying pan over medium-high heat. Once hot, tip in the onion; stir-fry for 3 mins until softening. Add the garlic and cook for 1 min, then add the mushrooms, beans and chilli. Stir-fry for 5-6 mins until caramelised.
Step 3
Add the soy sauce; remove from the heat and stir through the basil leaves. Fluff the rice with a fork (it’ll be a little sticky). Serve with the stir-fry.