Super Food Stir-Fried Rice
with Pistachios and Sweet Soy Sauce
Sir Isaac Newton, Vincent Van Gogh and Charles Darwin. All ridiculed during their lifetime, yet revered as geniuses in the years that followed. We think brown rice is similarly misunderstood. Often associated with the hardcore health fraternity, brown rice is certainly packed full of slow-burning wholegrain goodness, but moreover it’s got a fantastic chewy nuttiness, that just makes every mouthful feel like you are nourishing your body from the inside out.
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.
Ingredients
1
Brown Basmati Rice
1
Green Pepper
2
Carrot
1
Green Beans
2
Spring Onion
1
Red Chilli
2
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
2
Almonds
(Contains Nuts)
½
Sesame Oil
(Contains Sesame)
½
Organic Sweetcorn
5.5
Sweet Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Sesame Seeds
(Contains Sesame)
Nutritional information
Utensils
Instructions
Boil a large pot of water with ¼ tsp of salt and pre-heat your oven to 180 degrees. Add your brown rice to the pot of boiling water and boil for around 20-25 mins. Once it is ready to eat, drain the rice and rinse it under cold water. Tip: Fried rice is much better when you make it with cold rice.
Remove the core from the pepper and finely chop it into tiny cubes (about ½cm). Peel and finely chop your carrots and cut the very top and bottom from the green beans. Chop the green beans into 1cm pieces. Finely chop the spring onions into little circles and separate the white parts from the green and chop as much chilli as you dare.
Once the oven is hot, put your pistachios and almonds in an oven proof dish. Put them on the top shelf of the oven for 3-5 mins until they are lightly browned. Tip: Watch your nuts like a hawk as they can burn really easily. Remove from the oven and keep to the side.
Heat the sesame oil and 2 tsp of olive oil in a large frying pan on medium heat. Once hot add in three quarters of the pepper, the carrot and the green beans. Add ¼ tsp of salt and a few grinds of pepper. Cook for 5 mins, stirring/tossing constantly.
Once the rice is cooked, rinsed and thoroughly drained add it into your pan. Turn the heat to high and add in the whites of the spring onion and chilli. Add the drained sweetcorn and the sweet soy sauce. Cook for 8 mins, stirring once in a while.
Tip: At this stage if you have a spare egg in the fridge you can add this as well. Move all the ingredients to one side of the pan and crack the egg into the space. Once it starts to cook stir it with a wooden spoon. When it starts to look like scrambled eggs mix it into the rice!
Chop up and mix in your pistachios and almonds. Add in half the sesame seeds, the green parts of the spring onion and the remaining green pepper.
Check the seasoning and add more salt and pepper if you need to. Serve with a scattering of the remaining sesame seeds. Tip: Best eaten with a spoon, or a pair of chopsticks if you fancy a challenge!
