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Spring onion and peanut fried rice recipe
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7 ratings
The ideal accompaniment to an Asian feast - this easy fried rice dish is made with spring onion, ginger and soya beans, with a scattering of chopped peanuts for extra crunch. See method
Ingredients
- 350g (12oz) jasmine or basmati rice
- 1 tbsp groundnut oil
- 1 tsp grated ginger
- 4 spring onions, trimmed and sliced
- 150g (5oz) frozen soya beans, defrosted
- 1 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp roasted peanuts, chopped
Basmati rice can always be swapped for long-grain
Each serving contains
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Energy
1270kj
302kcal
15%
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Fat
8g
11%
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Saturates
1g
7%
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Sugars
1g
1%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 51.1g
Protein 9.6g
Fibre 2.5g
Method
- Put the rice in a medium pan and cover with 900ml (1 1/2pt) water. Season with a pinch of salt and bring to the boil. Cover, reduce the heat and cook gently for 10 minutes. Turn of the heat and leave for 5 minutes, before fluffing up the grains with a fork. (If time permits, spread the rice out on a plate to cool, then cover and chill for at least 4 hours or overnight, before continuing with step 2.)
- Heat a wok or large frying pan over a high heat and add the oil. Add the ginger and the white parts of the spring onions and stir-fry for 2-3 minutes, until softened. Add the soya beans and cooked rice and continue stir-frying for a further minute.
- Remove from the heat and stir in the green parts of the spring onions, the soy sauce and the sesame oil. Transfer to a serving bowl and scatter over the peanuts.
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