The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
150 grams
Jasmine Rice
1 unit(s)
Sweetheart Cabbage
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
½ unit(s)
Red Chilli
1 unit(s)
Carrot
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
80 grams
Sliced Mushrooms
15 grams
Ginger Puree
1 sachet(s)
Indonesian Style Spice Mix
25 grams
Ketjap Manis
(Contains Soya)
120 grams
Peas
1 tsp
Sugar
2 tbsp
Olive Oil
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
While the rice is cooking, cut the sweetheart cabbage lengthways in quarters to create 4 wedges.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, lay the cabbage wedges into the pan on one of the cut sides. Fry until charred, 3-4 mins.
Turn the wedges onto the other cut side and fry for another 3-4 mins. Do in batches if needed. TIP: You want some nice dark caramelisation on the cabbage, this will add a smoky depth to the flavour.
Transfer the wedges to a baking dish (keep the pan for later). Season with salt and pepper then cover with foil. Roast on the middle shelf until tender, 18-20 mins.
Meanwile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Halve the chilli lengthways, deseed, then chop as finely as you can (see ingredients for amount).
Trim and halve the carrot, then halve lengthways (no need to peel). Slice widthways into 0.5cm thick pieces.
Crush the peanuts in the unopened sachet using a rolling pin.
In a small bowl, combine the soy sauce with the sugar and olive oil (see pantry for both amounts).
Add a good squeeze of lime juice then stir in the chilli (add less if you'd prefer things milder) and half the coriander. Set the nam jim dressing aside.
Pop the now empty cabbage frying pan back on high heat with a drizzle of oil. Once the pan is hot, add the carrot and stir-fry for 1-2 mins.
Then, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the ginger puree, garlic and Indonesian style spice blend. Fry for another 30 secs. Then, stir in the ketjap manis and cooked rice. Mix together well so the rice is evenly coated.
Add the peas and the lime zest, cook until piping hot, 2-3 mins. Squeeze in some lime juice, stir in the remaining coriander then season well with salt and pepper. Remove from the heat.
Share the fried rice out between your serving bowls.
Lay the sweetheart cabbage wedges on top and spoon over the nam jim style dressing.
Sprinkle on the peanuts to finish. Serve any remaining lime wedges on the side for squeezing over.
Enjoy!