VEGETABLES WITH CHILLI, CASHEW NUTS AND EGG FRIED RICE
Swap your typical sauce-laden and high fat Chinese takeaway for this super healthy dish. Crisp, fresh baby
corn and sugarsnap peas give it crunch, whilst lime, red chilli and ginger amp up the flavour.
corn and sugarsnap peas give it crunch, whilst lime, red chilli and ginger amp up the flavour.
Per serving : 409kCal / Carbs 40g / Protein 15g / Fat 21g
Ingredients
1 tbsp Toasted Sesame Oil
250g Wholegrain Brown Basmati Rice
2 Garlic Cloves (peeled and finely chopped)
1/2 tbsp Ginger (peeled and finely chopped)
2 Spring Onions (cut into 1/2 cm slices)
6 Baby Corn (cut in half)
100g Sugarsnap Peas
2 Medium Eggs
1 tbsp Soy Sauce
25g Cashew Nuts (roughly chopped)
Coriander (roughly chopped for garnish)
1 Medium Red Chilli (thinly Sliced)
1/2 Lime
How to make it
- Heat the toasted sesame oil in a large frying pan or wok over a medium heat.
- When hot, add rice, garlic and ginger and cook for 2 minutes.
- Then add the spring onions, baby corns and sugarsnap peas. Cook for 4 minutes.
- While that is cooking, whisk the eggs.
- Create a hole in the centre of the rice and add the whisked eggs. Stir until the eggs start to scramble and are nearly cooked, then mix through the rice and vegetables.
- Add the soy sauce and most of the cashew nuts to the dish and stir through. (saving some of the cashews for the garnish.)
- Divide the rice mixture between 2 dishes.
- Sprinkle over some coriander, chilli, cashews and squeeze 1⁄4 of lime over each dish before serving.