Stir-Fried Rice with Soy Sauce

1. 1 Long-grain ricepack 800 g ≈ $1.96 80 g
2. 2 Bell peppers≈ $6.00 per kg 70 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Green peas (frozen)pack 400 g ≈ $1.60 50 g
5. 5 Canned sweet cornpack 340 g ≈ $1.00 50 g
6. 6 Soy sauce 18 ml
7. 7 Garlic≈ $10.00 per kg 4 g
8. 8 Fresh ginger≈ $8.00 per kg 5 g
9. 9 Sunflower oil 12 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with water, and cook for 15 minutes until tender, then drain well in a colander.

2. Cube the bell² pepper, julienne the carrot³, and finely mince the garlic⁷ and ginger.

3. Heat the oil in a large skillet, then sauté the carrot³ and bell² pepper for 4–5 minutes until just softened.

4. Add the peas, corn, garlic⁷, and ginger, and cook for another 2 minutes.

5. Stir in the rice and soy sauce, heating through for 3–4 minutes until the rice is fluffy and evenly coated.