Simple Way to Prepare Ultimate Carrot rice, fried kales and potato stew

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, carrot rice, fried kales and potato stew. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Carrot rice, fried kales and potato stew is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Carrot rice, fried kales and potato stew is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have carrot rice, fried kales and potato stew using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Carrot rice, fried kales and potato stew:

1. Prepare 1 cup rice
2. Make ready 4 large carrots (2 grated, 2 chopped.)
3. Take 6 onions, chopped
4. Take 1 large tomato, chopped
5. Get 1 large potato, chopped into small dices
6. Take 1 hand full of kales
7. Make ready 2 large courgette, chopped
8. Take Oil
9. Prepare to taste Salt

Fried rice is one of the great one-bowl meals, though this vegetarian version, packed with tender-crisp bok choy Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Creamy rice and sweet, buttery carrots go with just about any meal.

Instructions to make Carrot rice, fried kales and potato stew:

1. In a warm sufuria, put oil and onions.
2. Once cooked, add the grated carrots and allow to cook for 2 minutes.
3. Add 2 cups of preboiled water and the rice.
4. Leave it to cook.
5. In another sufuria, add oil and onion and allow to cook.
6. Add the chopped carrots, courgette, tomatoes and cook for 1 minute.
7. Add the potatoes and cook for 2 minutes.
8. Add stew and allow to cook.
9. Once cooked, set aside.
10. In another sufuria, add onion and oil and allow to cook.
11. Add kales (Nb. Not chopped) and fry for 4 minutes.
12. All ready, serve hot.

Transfer to warm serving bowl and sprinkle generously with fried garlic. Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for This should have more carrots and onions less rice and no sugar! Be the first to review this recipe.

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