Vegetable Stir-Fry with Rice

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear.

2. 2

   In a pot, bring 1 cup of water to a boil, add the rice, and a pinch of salt. Cover and simmer on low heat for about 15 minutes or until the rice is cooked.

3. 3

   While the rice is cooking, peel and dice the potato, carrot, and eggplant into small cubes.

4. 4

   Slice the onion and mince the garlic cloves.

5. 5

   Heat 2 tablespoons of rice oil in a large pan over medium heat.

6. 6

   Add the onion and garlic to the pan and sauté until the onion becomes translucent.

7. 7

   Add the diced potato, carrot, and eggplant to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender.

8. 8

   Dice the tomatoes and add them to the pan along with the maggi cube, sauce, salt, and spices. Stir well to combine.

9. 9

   Cook for another 3-4 minutes until the tomatoes are soft and the flavors are well combined.

10. 10

    Serve the vegetable stir-fry over the cooked rice and enjoy your meal.