Ingredients:
½ cup jasmine rice, 100 g parboiled potato cut into cubes, 100 g cabbage leaves, shredded, 100 g French beans, 50 g oyster mushrooms, 2 tbsp mustard oil, ½ tsp chilli flakes, 1 tbsp shrimp paste, 50 g onion, minced, 1 tbsp butter, Zest of one lemon, 2 lemons, 1 tbsp green chilli chopped, 5 cherry tomatoes for garnish, 2 strands of coriander
Method:
• Rinse the rice under cold water to remove starch.
• Put rice in a saucepan with 1 cup (240ml) of water and ½ tsp salt over high heat, leave the saucepan uncovered stirring occasionally as water begins to boil.
• Cover the saucepan and let it cook for 20 minutes.
• Add butter, chilli flakes, lemon juice (1 lemon) and zest.
• Keep your cherry tomatoes halved for plating later.
• In a pan, add mustard oil (2 tbsp).
• Add onions, shrimp paste and green chilli and cook for 5 minutes.
• Next add in the vegetables and soaked mushrooms.
• Stir well and season with salt. Cook for a few minutes.
• Add some lime juice and mix the same with jasmine rice.
• Garnish with cherry tomatoes and ready to serve.
