Rice Stir Fry

Recipe by Jacob Wealleans 

  • 2 tbsp Sunflower oil  
  • 1 onion diced 
  • 1 clove Garlic minced 
  • 1 tsp fresh Ginger 
  • 2 Carrot cut into matchsticks 
  • 1 Red pepper cut into matchsticks  
  • 1 cup Broccoli florets 
  • 1 cup Peas 
  • 1 cup green Beans 
  • Pinch Salt and pepper 
  • 2 cup rice 
  • Optional: 
  • Peanuts  
  • Serve with fresh parsley or coriander  


  • 1/4 cup Soy sauce salt reduced  
  • 2 Tbsp Corn starch slury 
  • 2 tbsp Brown sugar 
  • 1/4 cup Vege broth 
  1. Heat oil on medium temperature in large pan until oil is little bubbly add onion and cook till soft. 
  2. Add minced garlic and fresh ginger to the onion and add carrots, red pepper, broccoli geen beans and peas mix together and cook of until vegetables untill they are soft. 
  3. In a pot add two cups of rice and cover rice with water until rice is fully submerge and cook on low to medium heat  
  4.  In a separate bowl pour in broth, soy sauce and brown sugar mix well until there are no lumps.  
  5. In a little bowl make a cornstarch slurry (2 Tbsp cornstarch and 2 Tbsp vegetable broth) mix until smooth then add into your sauce and pour sauce  over vegetables 
  6. Allow sauce to thicken and vegetables to soften and add in peanuts if you want. 
  7. Rinse off rice and plate up as you like and sprinkle on parsley if you want