This dish won't take more than 15 minutes to prepare. It's a nice alternative to the regular stir-fried rice. Select seasonal vegetables and you'll be rewarded by a great tasting dish.
200 ml coconut cream
50 g pickled bamboo shoots, cut into fine julienne strips
200 g vegetables such as baby corn, snake beans, ear mushrooms, Chinese broccoli (kale), thinly sliced
2 chopped garlic cloves
1 tablespoon vegan red curry paste
2 tablespoons light soy sauce
2 tablespoons mushroom sauce
1 pinch salt
2 teaspoons coconut sugar
400 g rice, cooked (unsalted) and refrigerated for at least 1 hour
3 coriander sprigs, coarsely chopped
Bring the coconut cream to a boil and cook the bamboo shoots, garlic and curry paste over a low heat for about 5 minutes.
Add the rest of the vegetables and the seasoning (soy sauce, mushroom sauce, salt, sugar). Cook for about 2 more minutes.
Add the rice and cook for about 3 minutes or until the rice is hot. Taste to adjust seasoning. Sprinkle with coriander and serve.