A healthy vegetarian stir-fried rice recipe inspired by the staple Asian dish.
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Ingredients
- 200g red, brown or other wholegrain rice
- 1 tbsp coconut oil or extra-virgin olive oil, or ghee (clarified butter)
- Large handful chestnut, button or oyster mushrooms, halved
- 1 large carrot, cut into matchsticks
- 2 spring onions, sliced
- ½ bok choy or large handful spinach, thinly sliced
- 2 medium free-range eggs, beaten
- 60g raw cashew nuts, toasted in a dry pan until fragrant, to serve
- Large handful fresh Thai basil (or regular basil) to serve
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Method
- Rinse the rice and put in a pan with 500ml water. Bring to the boil, turn the heat to low-medium, cover and cook gently for 25-30 minutes. Drain thoroughly, then set aside for 10 minutes, uncovered, to steam dry (see recipe introduction).
- Heat the oil or ghee in a frying pan, then add the mushrooms and vegetables. Stir-fry for 2 minutes (see recipe introduction), season with salt and pepper, then add the rice and fry for another minute. Add the eggs and stir until scrambled. Scatter with cashew nuts and Thai basil, then serve.
This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant)
Nutrition
- 350kcals Calories
- 15g (5.1g saturated) Fat
- 10.7g Protein
- 44g (3.6g sugars) Carbs
- 3.4g Fibre
- 0.2g Salt
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