This vegetarian savoury rice is a crowd-pleaser! There are countless variations of savoury rice, but when I think of it, my mind takes me back to childhood memories of yellow rice with frozen mixed vegetables.
We often had this dish with seafood like grilled fish or prawns.
Now, when I make a simple savoury rice, I use fresh veggies and add loads of flavour with garlic and a mix of dried and fresh herbs. This savoury rice recipe includes basil pesto for extra flavour and is so versatile that you can add your favourite protein.
I hope you enjoy my Soya Prawns Savoury Rice with basil pesto.
INGREDIENTS
– 1 pack Vejoy Soya Prawns
– 3 cloves garlic, grated
– 1 onion, diced
– 1 sprig curry leaves
– 3 dried chillies
– 5 baby marrows, sliced
– 1 red pepper, diced
– 1 teaspoon jeera seeds
– 1 teaspoon mustard seeds
– 1 teaspoon dried herbs
– ½ teaspoon white pepper
– 1 tub basil pesto (125g)
– 3 cups cooked rice (at least a day old)
METHOD
- Heat olive oil in a pot. Add grated garlic, then mix in the soya prawns. Coat the prawns with the garlic and white pepper. Cook for a few minutes.
- Remove the prawns. In the same pot, heat more olive oil and add jeera seeds, mustard seeds, dried herbs, dried chillied, and onions.
- Once the onions are translucent, add the baby marrows, red pepper, and curry leaves. Cook on high heat until the baby marrows get some colour.
- Lower the heat and stir in the basil pesto, mixing well with the vegetables.
- Add the cooked rice, soya prawns, a handful of fresh coriander, and salt. Mix everything together.
- Fry the rice on high heat for 5-7 minutes.
- Finish with fresh coriander and enjoy!