Stir-fried vegetable rice

Stir-fried vegetable rice

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  • 8:00 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This Meat-free Monday tuck into a quick & easy stir-fried vegetable rice.

Featured in
15 minute meals, Asian recipes


  • 225g jasmine rice
  • 1 zucchini, cut into thin sticks
  • 120g thin French beans, trimmed
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 1/2 cup frozen peas
  • 1 small carrot, peeled, cut into thin strips
  • 2 tablespoons vegetable oil
  • 1 tablespoon green curry paste
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/4 cup Thai basil leaves (see Notes)
  • 6 shallots (spring onions), sliced


  • Step 1
    Cook the rice in a saucepan of boiling, salted water, then drain well. Allow to cool, then refrigerate overnight.
  • Step 2
    Blanch the zucchini, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain, refresh under cold water and set aside.
  • Step 3
    Heat the oil in a wok over high heat, then add the curry paste and stir-fry for a few seconds or until fragrant. Add onion, garlic and ginger, and cook for
  • Step 4
    1 minute. Add the blanched vegetables and cook for 2-3 minutes or until just tender. Add the rice and heat through, then stir in the fish and soy sauce, basil leaves and shallots.

  • Low kilojoule
  • Low sugar
  • Lower gi
  • Vegetarian


  • 1409 kj


  • 10g

    Fat Total

  • 1g

    Saturated Fat

  • 5g


  • 8g


  • 943.74mg


  • 4g

    Carbs (sugar)

  • 50g

    Carbs (total)

All nutrition values are per serve


It’s best if you cook the rice for this recipe the day before. * Thai basil is available from Asian supermarkets. Substitute with common basil if not available.

  • Author: Michelle Noerianto & Kim Coverdale
  • Image credit: (N/A)
  • Publication:



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