- 1 1/2 cups basmati rice
- 2 tablespoons sunflower oil
- 2 fresh red chiles, seeded, deveined, and thinly sliced
- 2 cloves garlic, crushed
- 4 teaspoons finely grated fresh ginger
- 1 orange bell pepper, seeded and diced
- 7 ounces baby corn, sliced at an angle
- 1 1/2 cups small broccoli florets, cut in half
- 1 pound fresh squid rings
- 5 tablespoons soy sauce
- 10 scallions, thinly sliced
- Bring a large saucepan of water to a boil. Add the rice and boil until tender, 10 to 12 minutes, or according to the package directions.
- Meanwhile, heat the oil in a wok or heavy-bottomed skillet over high heat. Add the chiles, garlic, and ginger to release their flavor, about 2 minutes. Toss in the pepper, corn, and broccoli flowerets, and stir-fry until the broccoli is almost tender, 3 to 4 minutes.
- Add the squid and stir-fry until they are just firm and opaque, 1 to 2 minutes. Spoon in the soy sauce and 2 tablespoons water and scatter the scallions over. Simmer until bubbling, then serve immediately with the drained rice.