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Rice And Stir Fried Green Vegetables

Enough for 4 as a main course or will serve 6-8 people as a side dish. The butter is optional if you are vegan and if you prefer gluten free, use gluten free soy sauce.

250g basmati rice

200g Tenderstem broccoli, trimmed

250g pack choi, roughly shredded

150g sugar snap peas

4 spring onions, sliced – including green parts

1 tbsp sesame oil

1 tbsp soy sauce

50g butter (optional), cubed

pinch dry chilli flakes (optional)

Bring a large pan of salted water to the boil. Drop in the rice and let it lightly bubble for 10 minutes. Bring a kettle of water to the boil. Drain the rice into a colander that will fit into the saucepan. Pour a few inches of freshly boiled water into the bottom of the saucepan, put the colander with the rice into the pan over a low heat. Cover the colander and steam for 8 minutes.

While the rice is steaming, heat a wok or large frying pan. Add the sesame oil and let it warm then add the veg and soy sauce and a splash of water. Stir fry for a few minutes. Set aside.

Once the rice is cooked, fork through the butter if using, tip onto a serving platter and top with the veg and a sprinkle of chilli flakes

Rice and stir fried green vegetables

Rice and stir friend green veg

Jules
Enough for 4 as a main course or will serve 6-8 people as a side dish. The butter is optional if you are vegan and if you prefer gluten free, use gluten free soy sauce.
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Main Course, Side
Servings 4 people
Calories 267 kcal

Ingredients
  

  • 250 g basmati rice
  • 200 g tenderstem broccoli trimmed
  • 250 g pak choi
  • 150 g sugar snap peas
  • 4 spring onions sliced, including green parts
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 50 g butter (optional) cubed
  • pinch dry chilli flakes (optional)

Instructions
 

  • Bring a large pan of salted water to the boil. Drop in the rice and let it lightly bubble for 10 minutes. Bring a kettle of water to the boil. Drain the rice into a colander that will fit into the saucepan. Pour a few inches of freshly boiled water into the bottom of the saucepan, put the colander with the rice into the pan over a low heat. Cover the colander and steam for 8 minutes.
  • While the rice is steaming, heat a wok or large frying pan. Add the sesame oil and let it warm then add the veg and soy sauce and a splash of water. Stir fry for a few minutes. Set aside.
  • Once the rice is cooked, fork through the butter if using, tip onto a serving platter and top with the veg and a sprinkle of chilli flakes

Nutrition

Calories: 267kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 271mgPotassium: 233mgFiber: 2gSugar: 3gVitamin A: 3010IUVitamin C: 66mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!

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