Vegetable Fried Rice
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 1 onion
- 150 grams wild Asparagus
- 1 stalk Celery
- 1 carrot
- ½ Leek
- 1 small, yellow Zucchini
- 1 handful Wild garlic flower
- 3 Tbsps Canola oil
- freshly ground peppers
- ½ lemon (juice)
- 1 pinch ground allspice
Preparation steps
Rinse the rice and cook for 15-20 minutes in salted water until al dente. Drain and let cool.
Peel the onion and finely chop. Rinse the asparagus, cut off ends and cut the stalks into 4-5 cm (approximately 1-2 inches) long pieces. Rinse the celery and cut into small slices. Peel the carrot julianne. Rinse the leeks and cut into thin rings. Rinse the zucchini and cut into thin strips. Rinse the wild garlic flowers and pluck the individual flowers.
Heat the oil in a large frying pan and fry the onion for 2-3 minutes or until transparent. Add the carrots, celery and leeks and fry for about 2 minutes. Add the asparagus and zucchini, then stir in the rice and stir fry for about 5 minutes. Season with salt, pepper, lemon juice and allspice. Divide between bowls and serve sprinkled with the wild garlic flowers.
