Boil the rice in a pan for 10-12 mins. Drain the water, keep aside and allow rice to cool. Heat a skillet over medium-high heat. Add the oil and swirl to coat its base.
Add garlic, ginger and scallion whites and cook for about 30 seconds, until just aromatic. Add mushrooms and stir-fry for another minute.
Shallow fry the peas & toss in the rice. Continue to stir-fry until the rice starts to turn golden. Stir in Veeba Sriracha, Veeba Teriyaki Sauce and soy sauce. Add pepper to taste. Serve in a bowl, garnish with scallion greens on top, and serve.
Other Veebalicious Ideas
To 3 parts of Veeba Sriracha Sauce add 1 part of Veeba Sweet Chilli Sauce and stir fry with veggies & chicken. Also enjoy as a fiery dip with chips, fries and wontons.
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