A quick and simple authentic dish that is perfect for the warmer months – straight from
Thailand. I learned the recipe of this veggie stir-fry from my favourite tai-chi teacher in
Bangkok.

Veggie stir fry:

• 400 g rice
• 5 carrots
• 1 larger zucchini
• 5 cloves of garlic
• a few tbsp of sesame or olive oil
• a smaller piece of ginger or dried ginger powder
• a few tbsp of gluten-free Tamari soy sauce
• ½ tbsp honey
  Optional:
• 1-2 tbsp oyster sauce
• 1-2 eggs
  Fresh lime slices and coriander to serve
• 
  How to prepare the veggies and rice stir-fry:
• 
  I cook the rice in slightly salted water. In the meantime I heat sesame oil and
  olive oil and add the chopped garlic, then the minced ginger and let it sauté.
  Add the carrot cubes and let it fry until they turn golden brown then add the
  zucchini slices.
  Add ca. 100 ml water so that the veggies are steamed. When the carrots are
  cooked, but still crunchy, add soy sauce and the cooked rice and fry together.
  For the exotic touch you may add some oyster sauce and honey before the
  final stir. You may add eggs to this dish. In this case add the eggs shortly
  before the end.
  Add some lime slices and fresh coriander when served.
  It is a really delicious and healthy Eastern dish.
• Enjoy!