Long Grain Rice with Chinese Vegetables

A bean recipe for every taste:

Bring long grain rice and turmeric to a boil in a pot with water and a tiny bit of salt. Reduce the temperature and simmer over low heat until the long-grain rice is just cooked and tender. Drain the long grain rice well and squeeze out excess water with kitchen roll. Set aside for later.

Heat the sunflower oil or other vegetable oil in a large preheated wok.

Add the zucchini to the wok form and sauté for about 2 minutes.

Add the peppers and chili to the wok and sauté for 2-3 minutes.

Add the cooked long grain rice in small portions to the mixture in the wok and toss well each time.

Add the carrots, bean sprouts, and green onions to the wok and stir-fry for another 2 minutes.

Drizzle with soy sauce and bring to the table on the spot garnished with additional scallions, if desired.

boiling hot water soaked saffron threads instead of the turmeric.

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