Start by peeling, chopping and cutting everything that needs to be prepped before starting.
Rinse the rice and place it in a deep pan with 350ml water, a bit of salt and a table spoon of vegetable oil.
Cover the pot and leave to cook for 8 minutes.
Once the water has evaporated, stir the rice, cover it and turn the heat right down to allow it to finish cooking with steam alone for another 10 minutes.
Once the rice is ready and the other ingredients prepared, heat 3 tablespoons of vegetable oil in a wok or a large frying pan.
Fry the onions for 2 minutes.
Add the cut hotdogs and fry until brown with crisp edges.
Now add the carrots, a dust of garlic granules and salt.
Stir well and cover for 1 minute to soften the carrots.
Now, fold in the rice with 1 crushed vegetable stock cube, black pepper and 50ml of water.
Stir and cover.
Cook on medium heat for 5 minutes to allow all liquid to evaporate and the rice to absorb the flavours.
Remove from the heat and add in the finely chopped parsley before serving.
From the parcel: Rice & Hotdogs tin. Shopping tips: buy 1kg of carrots from 89p at Lidl or £1 at Sainsbury or Tesco. 1kg bag contains minimum 12 to 16 carrots. Use them over the week in salads, sauces and stir-fries.
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