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.
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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
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